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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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
1/4 c. butter
1/2 c. milk
Combine ingredients in baking dish. Mix 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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