Make Ahead Sweet Potatoes
Effortlessly bring a touch of comfort and convenience to your holiday table with these Make Ahead Sweet Potatoes—an irresistibly creamy side dish that’s perfect for busy hosts. This recipe transforms oven-roasted sweet potatoes into a velvety mash, blended with brown sugar, rich butter, and warm spices like cinnamon and nutmeg for a depth of flavor that feels like a cozy hug. A splash of vanilla extract and optional pecans add a gourmet twist, while mini marshmallows create that nostalgic caramelized topping everyone loves. Designed to be prepped up to two days in advance, this dish ensures a stress-free cooking experience while delivering crowd-pleasing results. Whether for Thanksgiving or a casual family dinner, this sweet potato casserole pairs perfectly with any festive spread.
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Recipe Information
Ingredients
- 6 medium sweet potatoes
- 4 tablespoons unsalted butter
- 0.25 cup brown sugar
- 0.33 cup heavy cream
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup chopped pecans (optional)
- 1 cup mini marshmallows (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C).
Wash and scrub the sweet potatoes. Pierce each potato several times with a fork, then place them on a baking sheet lined with foil.
Roast the sweet potatoes in the oven for 40-50 minutes, or until they are soft and tender when pierced with a knife.
Remove the sweet potatoes from the oven and allow them to cool slightly. Once cool enough to handle, peel off the skins and transfer the flesh to a large mixing bowl.
Add the butter, brown sugar, heavy cream, cinnamon, nutmeg, salt, and vanilla extract to the sweet potato flesh. Mash everything together using a potato masher or a hand mixer until smooth and creamy.
Fold in the chopped pecans, if using, for added texture and flavor.
Transfer the mashed sweet potatoes to a greased 9x13-inch baking dish. Smooth the top with a spatula.
If desired, sprinkle the top with mini marshmallows for a traditional touch. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to 2 days if making ahead.
When ready to serve, preheat the oven to 350°F (175°C). Remove the covering and bake the dish for 20-25 minutes, or until heated through. If marshmallows are added, broil for the last 2-3 minutes to toast them lightly. Be sure to watch closely to avoid burning.
Remove from the oven and let cool for a few minutes before serving. Enjoy your rich, sweet, and spiced make-ahead sweet potatoes!
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 133.0 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
