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Make-Ahead Sweet Potato Casserole: Best 5-Step Recipe

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A stress-free, make-ahead sweet potato casserole that maintains a creamy, cloud-like texture and deep flavor overnight. Perfect for Thanksgiving and holiday gatherings.

Ingredients

Scale
  • 3 to 4 pounds firm, medium-sized yams or sweet potatoes (Beauregard or Jewel varieties preferred)
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • 1/4 cup pure maple syrup (Grade A Dark Robust)
  • 1/2 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 pinch freshly grated nutmeg
  • 1 cup packed brown sugar (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup cold unsalted butter, cubed (for topping)
  • 1/2 cup chopped pecans or walnuts (for topping)

Instructions

  1. Peel sweet potatoes and cut into uniform 2-inch chunks. Place in a large pot, cover with cold water by an inch, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until tender. Drain well and let sit in a colander for 5 minutes to steam off excess moisture.
  2. Transfer warm potatoes to a large mixing bowl or food processor. Add softened butter, heavy cream, maple syrup, brown sugar, vanilla, salt, cinnamon, and nutmeg. Pulse or mix until smooth but not elastic. Taste and adjust seasoning if needed. Let the mixture cool completely to room temperature.
  3. Transfer the cooled potato mixture to a 9×13 inch baking dish. Smooth the top with a spatula. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for up to 48 hours.
  4. When ready to bake, mix the topping ingredients. In a small bowl, combine brown sugar and flour. Add cold, cubed butter and work it in with fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in chopped pecans.
  5. Remove the casserole from the fridge and let it sit on the counter for 30 minutes while the oven preheats to 350°F (175°C). Sprinkle the topping evenly over the potato mixture.
  6. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the casserole rest for 10 minutes before serving to allow the filling to set. Serve warm.

Notes

Ensure potatoes are drained and steamed dry to prevent a watery casserole. Cool the mash completely before refrigerating to avoid condensation. Keep butter cold for the topping to ensure a crunchy texture. Can be made gluten-free by swapping flour for a 1:1 gluten-free blend or almond flour. Can be made dairy-free using coconut oil/butter and coconut milk.

Nutrition

Keywords: sweet potato casserole, make-ahead recipe, Thanksgiving side dish, holiday cooking, yam casserole, gluten-free option, dairy-free option

Find it online: https://avabowls.com/make-ahead-sweet-potato-casserole-best-5-step-recipe/