This recipe is perfect for making ahead of the big day, and storing in your freezer, then just pull out to thaw the day of, and warm it up before serving! It makes a lot less work and stress for the day of thanksgiving.
Since my husband is diabetic I topped mine with a brown sugar (I used the brown sugar substitute) and Pecan topping on mine, but I am including directions for the classic marshmallow topping as well.
We are new empty nesters, so I made half for our dinner tonight (served it with some grilled kielbasa) and put the other half in the freezer for a meal later this fall.
Jan's Tip: In some grocery stores you may find in the freezer section some precooked ready to heat mashed sweet potaotes. Feel free to grab this and speed up the recipe even more!
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Sweet Potato Casserole
Ingredients:
3-4 Large Sweet Potatoes
1 c. sugar (or sugar substitute) (I did half splenda/half brown sugar splenda)
1/2 melted butter
2 eggs, well beaten
1 tsp. vanilla
1/2 cup milk or cream
Topping:
1/2 cup brown sugar
1/4 cup flour
2 1/2 Tablespoons melted butter
1/2 cup chopped pecans
Directions:
Peel, cook and mash sweet potatoes.
In large bowl combine sweet potatoes, sugar, butter, eggs, vanilla and milk. Mix well. Spoon into a 2 qt. casserole dish (If making ahead for the freezer, use a container that can go from freezer to oven)
Cover with brown sugar topping. Bake at 350° for 25 minutes.
For Marshmallow Topping: Bake casserole without marshmallows as directed above. Just before serving, cover top with miniature marshmallows and bake just until browned.
To Make Ahead and Freeze: Cover casserole (minus the marshmallows) and freeze up to 2 months. Thaw and bake as directed.
