I’m all about things that I can do ahead of time to make Thanksgiving and Christmas Day a little easier on myself. I think all families have “their favorites” for holiday meals and one of the dishes our family always has is sweet potato casserole. It’s a recipe my mom got from her best friends mom years ago and it’s always on our table for Thanksgiving and Christmas.
I figured out a long time ago that I could make it ahead a few days and keep in the fridge or even better, make it weeks ahead and keep it in the freezer. That’s what I did this time. As a matter of fact this time I made a double recipe so I’ve got it for next week and then Christmas as well.
Here’s what you’ll need for a single recipe:
3 c. mashed sweet potatoes
1/2 c. sugar
1/2 t. salt
1/2 stick melted butter
1/2 t. vanilla
2 eggs, well beaten
1 c. brown sugar
1/3 c. flour
1 c. coconut
1/3 stick melted butter
2/3 c. chopped pecans
(this picture has what I needed for a double recipe)
Add melted butter, eggs, sugar, vanilla and salt and whip in mixer a little longer.
I went ahead and put one recipe of the casserole into the baking dish I’ll be using next week for Thanksgiving, one part in a plastic container for Christmas and made a small one to “test” to be sure it was good. You can rest easy, it was yummy!
Combine the topping ingredients if baking immediately or you can mix them up the day you are baking the casserole.
I used some on the little “tester” and placed the rest in a Ziploc bag for next week.
This is a delicious side dish. I used to only like to eat the topping (haha) but in the last couple of years I’ve actually started to like the sweet potato part as well.
Hope this inspires you and helps you to get a jump on next week.
Here’s the recipe all together.