This delectable baked sweet potato casserole, adorned with a delightful pecan topping, boasts a luscious creaminess that my family insists on having at every Thanksgiving and Christmas. Give this recipe a try, and I'm confident it will soon become a cherished tradition for you as well.
A classic holiday feast would be incomplete without the presence of a sweet potato casserole. Exquisitely seasoned and crowned with an irresistible pecan topping, this recipe stands as the sole sweet potato casserole you'll ever need.
Preparing Sweet Potato Casserole in Advance
Absolutely, you can make this sweet potato casserole one to two days in advance, making it a savvy move for Thanksgiving preparation. To do so, prepare the filling and topping separately, refraining from baking either. Seal the baking dish tightly and store the topping in an airtight container, both in the refrigerator until you're ready to cook.
On the eventful day, sprinkle the topping over the filling and bake as per the instructions (accounting for potential additional baking time due to the initial cold temperature).
Storing Sweet Potato Casserole
After allowing the casserole to cool completely, keep any leftovers in an airtight container in the refrigerator for a span of three to five days.
Reheating Sweet Potato Casserole
For reheating this sweet potato casserole, cover it with foil and place it in an oven preheated to 350 degrees F for 20-25 minutes, or until it's thoroughly heated.
Freezing Sweet Potato Casserole
Indeed, sweet potato casserole can be frozen. Follow the baking instructions for the filling (ideally in a foil baking pan) without adding the topping. Once it cools, securely wrap the entire baking dish with foil and freeze it for up to three months. Allow it to thaw in the fridge overnight, add the topping, and reheat in the oven, adhering to the directions provided above.
RECIPE :
SERVINGS : 12
*INGREDIENTS*
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