Can I make classic sweet potato casserole ahead of time?

Yes, and it is one of the best make-ahead Thanksgiving sides. Prepare the mashed sweet potato base up to 3 days early and refrigerate it with plastic wrap pressed on the surface. Add the marshmallows just before baking so they toast fresh instead of turning gummy in the fridge.

Why is my sweet potato casserole watery?

The usual cause is undrained cooking water. Let the boiled sweet potatoes steam-dry in the colander for 5 full minutes, and never puree them in a food processor, which releases excess starch and liquid. If using canned sweet potatoes, drain them thoroughly and reduce the sugar.

Can I use canned sweet potatoes instead of fresh?

Yes. Drain two 40-ounce cans very well, skip the boiling step entirely, and reduce the brown sugar to 1/3 cup because canned sweet potatoes contain added syrup. Fresh potatoes give deeper flavor, but canned saves about 20 minutes.

How do I keep the marshmallows from burning?

Bake at 350°F rather than a hotter oven, arrange the marshmallows in a single even layer, and watch closely during the last 5 minutes. If the tops brown before the center is hot, tent the dish loosely with foil and continue baking.

Can I freeze sweet potato casserole?

Freeze only the unbaked mashed base, without the marshmallow topping, for up to 2 months. Thaw overnight in the refrigerator, spread into the baking dish, add fresh marshmallows, and bake as directed. Frozen and thawed marshmallows turn rubbery, so always top fresh.

Classic Sweet Potato Casserole | Creamy, Gooey And Make-Ahead

Ingredients

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Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 35 minutes