Make Ahead Sweet Potato Casserole (Freezes well!)

The holidays aren’t the same without this sweet potato casserole. I’ve been making it every November for Thanksgiving, and for years now, I whip up three pans at once—one for Thanksgiving, one for Christmas, and one for Easter. It’s a tried-and-true recipe that stays tasty even if I freeze it for months. Yes, months! I’ve pulled one out of the freezer after a year, and it was still fantastic. Make one, or make extras and save yourself time later. I hope you love this recipe as much as we do.

Harvesting and Prepping the Sweet Potatoes

If you grow your own sweet potatoes, this is the perfect way to use them once harvest time rolls around in the fall. If not, don’t worry. Stores put sweet potatoes on sale around Thanksgiving, so stock up then. Learn how to grow sweet potatoes in this guide, and put them on the planting list for next spring.

How to Bake and Peel the Sweet Potatoes

1. Preheat your oven to 350°F.
2. Place your sweet potatoes directly on the oven rack with a sheet of foil underneath to catch drips.
3. Bake for 30 to 60 minutes, depending on their size. They’ll smell amazing and should be very soft when done.
4. Let them cool on a cookie sheet. Once cool, the skins slip right off.

(A side note: If you have an in-bed vermicomposting bin, your worms will love the sweet potato peels.)

Now, your peeled, cooked sweet potatoes are ready for this recipe.

Sweet Potato Casserole with Pecan Topping

Serves: One 9×9 pan (Double recipe for 9×13 Half Size Steam Foil Pan)

Ingredients:

• 3 cups sweet potatoes (fully cooked and peeled, about 2 1/2 pounds sweet potatoes)
• ½ cup sugar
• 2 eggs
• ½ cup milk (not skim)
• ½ tsp salt
• 1 tsp vanilla

Instructions:

1. Preheat oven to 400°F.
2. In a large bowl, mash the sweet potatoes until smooth (a potato masher works great).
3. Add sugar, eggs, milk, salt, and vanilla. Mix until well combined but not too liquidy.
4. Spread this mixture into a 9×9 baking pan.

Topping:

• 3/4 cup brown sugar
• ½ cup flour
• ½ stick cold butter
• 1 cup chopped pecans

To Make Topping:

1. Combine brown sugar and flour.
2. Cut in the cold butter with a fork until it looks crumbly.
3. Mix in pecans.
4. Sprinkle over the top of the sweet potato mixture.

Baking:

• Bake at 400°F for about 30 minutes until the top is bubbly and lightly browned.

Freezing and Storing

I like to make big batches of this sweet potato pie filling and freeze it before baking. Here’s how:

• Follow the recipe, but don’t bake it yet.
• Pour it into foil pans, cover them with lids, and label them with the date.
• Pop them in the freezer. I’ve kept them frozen for up to a year, and they still taste great when finally baked.

When you’re ready to enjoy your frozen sweet potato pie, let it thaw in the fridge before baking. This way, it’ll cook much more quickly.

Make Sweet Potato Casserole with Pecan Topping a new family tradition

This recipe is a holiday staple in my home, and I hope it becomes one in yours too. It’s simple, comforting, and full of family memories. Enjoy your sweet potato pie—no matter which holiday you’re celebrating!

Got questions? Ask away—I’m happy to help.

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