Need an easy holiday side dish? This creamy Sweet Potato Casserole can be made ahead of time and put in the freezer to bake later!
What’s your favorite holiday side dish?
Mine, hands-down, is stuffing. I don’t care if it’s homemade or Stove Top; if it’s available, I’ll eat it.
Another close favorite is Sweet Potato Casserole. Really, though, I think it’s more of a dessert than anything else. Today’s recipe definitely isn’t healthy, sorry.
The problem is that sometimes recipes like these take awhile to make. First you have to boil the potatoes, then mash them, then mix everything together, and THEN bake it. It’s not too bad, unless you’re the one cooking dinner and it just becomes a hassle.
This particular recipe can be frozen, though! This means you can make the entire recipe ahead of time- crumble included- and all you have to do the day of is bake it.
That sounds like a win to me! I’ll be taking this, along with my Freezer Apple Crisp, to my family Christmas. No fussing, no extra cooking or cleaning time. Just bake and go.
One tool that really helped was my immersion blender. You can use a potato masher instead, but all I had to do was plug in my immersion blender and basically let the potatoes mash themselves. I also use this to blend soups; it’s incredibly helpful!
Can you freeze the topping right on the casserole?
I haven’t tried it so I can’t say for sure. However, I froze the crumble right on the Apple Crisp, so I imagine you’d be able to do this same for this.
Can you make this Sweet Potato Casserole without the topping?
Sure! If you don’t want the extra sugary stuff, you don’t have to make the topping. There’s a little sugar in the potatoes, so you’ll still get a little sweetness.
Looking for more freezer meal ideas? Check out the other recipes in my 25 Days of Freezer Meals series!
- 1.5 pounds sweet potatoes (About 5 cups mashed)
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup milk
- 1/2 stick melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup flour
- 1 cup brown sugar
- 1 stick butter, cold or almost frozen
- 1/2 cup chopped pecans
- Wash and loosely chop the sweet potatoes and add them to a pot of boiling water. Boil for 5-10 minutes until tender, and drain.
- Return the potatoes back to the pot and mash with a potato masher or immersion blender.
- Add brown sugar, eggs, milk, melted butter, vanilla, salt, cinnamon, and nutmeg, and stir to combine. Add to an 8x8 foil pan.
- For the topping, combine flour and brown sugar in a mixer and cut in the butter. Mix in the pecans, and place the mixture in a quart-sized freezer bag.
- When the potatoes have cooled, cover with aluminum foil and label with the recipe name and cooking instructions. Freeze the pan and bag flat in the freezer.
- When ready to bake, thaw in the fridge overnight and bake uncovered at 350 degrees for 30-40 minutes.