We are leaving Monday to visit friends in TN for a July 4th cookout. I was asked to bring a sweet potato casserole. I have a really good recipe, but it includes eggs. I was thinking about making it this weekend and freezing so that on Wednesday, I could just pop it in the oven and bake. It has a pecan/sugar/butter topping, but I could make that just before baking.
Do you think this would be okay? Thanks for help--and also YOUR sweet potato casserole if you care to share.
The problem is potatoes freeze well but turn into a sloppy mess when thawed. I assume you have to cook the sweet potatoes to mash them before you make the casserole. I you really want to make it ahead of time and freeze it I would put a half a cook of instant mash potato flakes mixed in to soak up the released moisture/liquid. Make the topping just before baking.
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If you are making it on Sunday, to leave on Monday, to serve on Wednesday, does it even need to be frozen at all? Would it not stay for three days just in the refrigerator?
This recipe includes freezing a sweet potato casserole
SWEET POTATO CASSEROLE
Printed from COOKS.COM
3 c. mashed sweet potatoes
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 eggs
1/4 c. butter
1/2 c. milk
Combine ingredients in baking dish. Mix topping.
TOPPING:
1 c. brown sugar
1/2 c. all-purpose flour
1 c. chopped pecans
1/4 c. melted butter
Combine ingredients and sprinkle over potatoes. Cook for 30 minutes at 350 degrees. (To freeze, cook 20 minutes and then quick cool. Freeze uncovered, then slip in a freezer bag. Thaw in refrigerator 24 hours to speed reheating time.
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JRS & B wrote: If you are making it on Sunday, to leave on Monday, to serve on Wednesday, does it even need to be frozen at all? Would it not stay for three days just in the refrigerator?
Good idea! I think this might work--I can prepare the potatoes, sugars, spices, etc this weekend....then keep refrigerated and add the eggs and toppings after we get there. Thanks.
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