Are you ready to transform ordinary sweet potatoes into a mouthwatering dish that will have your family and friends begging for seconds? This Make Ahead Sweet Potato Casserole is not just a side dish – it's a culinary experience that combines creamy, rich sweet potatoes with a hint of warmth from cinnamon and a touch of sweetness from brown sugar. Whether you're preparing for a holiday feast or looking for a comforting weekend treat, this recipe is your ticket to instant kitchen hero status!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup mini marshmallows (optional)
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the casserole will bake evenly and thoroughly.
- Begin by preparing the sweet potatoes. If you haven't done so already, peel and chop 4 cups of sweet potatoes into uniform pieces. Boil them in a large pot of salted water for about 15-20 minutes, or until they are tender when pierced with a fork.
- Once the sweet potatoes are tender, drain them and return them to the pot. Mash the sweet potatoes until smooth, using a potato masher or a hand mixer for a creamier texture.
- In a large mixing bowl, combine the mashed sweet potatoes with 1/2 cup of brown sugar, 1/2 cup of milk, 1/4 cup of melted butter, 2 eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon. Mix until all ingredients are well incorporated and the mixture is smooth.
- Transfer the sweet potato mixture into a greased 9x13 inch baking dish. Spread it evenly with a spatula to ensure uniform baking.
- If desired, sprinkle 1/2 cup of mini marshmallows evenly over the top of the sweet potato mixture for a sweet, gooey topping.
- Cover the baking dish with aluminum foil, making sure it is tightly sealed to retain moisture during baking.
- Bake in the preheated oven for 30 minutes covered with foil. This allows the flavors to meld and the casserole to heat through.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is slightly golden and the marshmallows (if used) are toasted.
- Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- To reheat, simply cover with foil and bake at 350°F (175°C) until heated through, approximately 25-30 minutes.
Tips
- Choose the Right Sweet Potatoes: Look for firm, smooth potatoes without any soft spots or bruises. Orange-fleshed sweet potatoes work best for a rich, creamy texture.
- Make-Ahead Magic: This casserole is perfect for advance preparation. You can assemble the dish up to two days before baking, making holiday or dinner party prep a breeze.
- Mashing Matters: For the smoothest texture, use a hand mixer or ricer when mashing the sweet potatoes. Avoid over-mixing to prevent a gluey consistency.
- Marshmallow Tip: If you're adding marshmallows, watch them closely in the final 15 minutes of baking to prevent burning. They should be golden brown and lightly toasted.
- Flavor Boosters: For extra depth, consider adding a pinch of nutmeg or a splash of bourbon to the sweet potato mixture.
- Storage Wisdom: The casserole can be refrigerated for up to 2 days before baking. If baking from cold, you may need to add 10-15 minutes to the total cooking time.
- Serving Suggestion: Let the casserole rest for 5-10 minutes after baking to set and make serving easier.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 5g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 80mg
