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Make Ahead and Freeze Sweet Potato Dish?

16 years ago

Would appreciate advice. I have multiple people staying with us for Thanksgiving and they are arriving two days before. I am trying to do as much for the big dinner in advance as I can. I've made the recipe below before and it is well liked but do you think I can make it three days ahead and freeze it? Baked?

Here's the recipe.

Smoked Chile Scalloped Sweet Potatoes

2 cups heavy cream (I use less)

3 medium sweet potatoes peeled, thin sliced 1/8" (I use the lighter colored sweet potatoes)

1 Tbsp chipolte pepper in adobo sauce pureed

salt and pepper to taste

Preheat oven to 375

Whisk cream and chipolte puree until smooth

In 9 x 9 casserole, arrange the potatoes in even layer. Drizzel with 3 Tbsp of the cream mixture and season with salt and pepper. Repeat until you have 10 layers.

Cover and bake 30 minutes. Remove cover and bake for 45 mn to 1 hour or until cream is absorbed and top browned.

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Comments (7)

dirtgirl07
16 years ago
Great minds must think alike Dancingqueen. I was wondering the same thing - only a little different. Like when I make mine, doing extra in individual portions for the freezer.

This is the old recipe with sugar, milk, spices and pecan streussel topping.

It'll be great to hear what everyone says.
beanthere_dunthat
16 years ago
If it were me, I'd make a small one now and try freezing it a couple days, then reheating it. I don't see anything that would prohibit freezing it, but I'd rather be safe than sorry given it's such an important meal for people.
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Bumblebeez SC Zone 7
16 years ago
I want to do the same but I'll add the toppings before baking so if anyone has done this, let us know!
kandm
16 years ago
I don't think regular mashed potatoes freeze well because sometimes they separate and taste grainy and runny. Your recipe seems to have a lot of fat in them from the cream so that might actually help to protect the potatoes from forming huge ice crystals which lead to separation. Don't bake them before hand but maybe put some extra butter in them and store in one or more ziploc bags, squeezing all the extra air out. The ziplocs will make it easier to defrost them in the microwave them up without overcooking. Just flip the bag over after every 1min on defrost and schmush them to stir.
beanthere_dunthat
16 years ago
I don't know if this is the definitive answer of not, but maybe it will help. Scroll about halfway down and it talks about freezing cooked sweet potatoes and such.

After reading this, I think I'd go for it.

Here is a link that might be useful: Sweet potato Facts
dancingqueengw
Original Author
16 years ago
Thanks for the link! I appreciate the advice. I'm going to go for it as it saves so much time. I wish I had time to "try" it in advance but I don't. Thanks so much for the responses.
Marilyn Sue
16 years ago
I make sweet potato casserole each month to take to our church's dinner. I always freeze mine ahead of time, but usually take it out let it thaw the day before I bake it and just heat it up on Sunday. I see no reason you can't bake and freeze it ahead of time and just heat after it has thawed.

Sue

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