Here are two that I have used: Lime Cilantro Sweet Potatoes (From Garden Web Forum) 2 lbs sweet potatoes, peeled and cut into 3/4" pieces 3 Tbsp EVOO 3/4 tsp salt 1/4 tsp cayenne pepper 1/2 tsp fresh grated lime zest (I added more) 1 Tbsp fresh lime juice (I added more) 1/4 cup chopped fresh cilantro (I used a bit less) Put oven rack in lower third of oven and preheat to 425 Toss sweet potatoes with 2 Tbsp of oil and 1/4 tsp of salt in a shallow baking dish. Arrange potatoes in 1 layer and roast, stirring halfway though roasting, until tender - about 25 minutes. Stirr together cayenne, zest and remaining salt in small bowl. Whisk together lime juice and remaining Tbsp of oil then add to potatoes. Sprinkle potatoes with cayenne mixture and cilantro and gently stir to combine Smoked Chile Scalloped Sweet Potatoes by Bobby Flay (Note white sweet potatoes work best) 2 cups heavy cream (I used 1/4 cup less) 1 heaping Tbsp chipolte pepper puree (buy a can of Chipolte in adobo sauce and puree) 3 medium sweet potatoes peeled and thinly sliced to 1/8 inch thick Salt and fresh ground black pepper Preheat oven to 375 Whisk cream and chipolte puree together until smooth In a 9 x 9 inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 Tbsp of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, salt and pepper to form 10 layers Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour or until cream is absorbed, potatoes are cooked through and top is browned.

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.

I'm taking oooey gooey sweet potatoes to dinner tomorrow. They're totally cooked and stashed in fridge. Will just need to be heated up before serving. If you peel and put in container of water... I suggest weighting them down a bit so EVERYTHING is under water... they seem to develop dark spots when exposed to air. AND DO NOT TRY TO RUN ALL THE PEELS DOWN THE GARBAGE DISPOSAL!! TWO years in a row ended up with a minor and MAJOR clog (needed professional help)... even though THOUGHT I ran disposal long enough with a lot of water??

lizbeth, here's the recipe...very tweakable. I sometimes use Trader Joe's 'Organic Marinara Sauce' as a sub for the tomato sauce and canned tomatoes. It's a good base and not overly sweet. You can use whatever sauce ingredients you like best for lasagna, but I recommend trying the filling. Lasagna Imbottite Sauce (Note: Best made a day or 2 ahead): 2 T. olive 1 small onion, chopped 2 large cloves garlic, chopped 1/2 tsp. dried oregano 1/2 tsp. dried basil 1 lb. ground beef 1/2 lb. sweet or hot Italian sausage 1 28-oz. can tomato sauce 1 14 1/2-oz. can diced tomatoes, undrained 1/3 to 1/2 cup red wine (optional) 1/4 cup chopped fresh parsley Salt and pepper, to taste Heat the oil in a large sauce pan. Add the onion and sauté for 2-3 minutes. Add garlic, oregano and basil; saute for another minute. Add the meat and cook until browned, stirring often. Season with salt and pepper. Add both cans of tomatoes, rinsing out with the wine, if using). Add the parsley and bring to a low boil. Cover, reduce heat to very low, and simmer for 45 minutes, stirring occasionally. Taste for seasoning adding more salt/pepper, if needed. Remove from heat and cool to room temp. Cover and put in fridge if making in advance. Filling: 2 eggs, beaten 1/2 lb. mushrooms, sliced 1/4 cup butter 1 pint ricotta cheese 1/4 cup freshly grated Parmesan cheese 1 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry (a potato ricer works great for squeezing out liquid) Salt and pepper, to taste Pinch of nutmeg 1 lb. Mozzarella cheese, sliced thin 1 cup freshly grated Parmesan cheese Lasagna noodles of choice Fry the mushrooms in the butter; season with salt and pepper. Mix mushrooms and their juices with the ricotta. Mix in spinach, Parmesan, salt and nutmeg. Taste for seasoning, and mix in eggs. Preheat oven to 350. Grease a 9 X 13 pan and cover with about 1/2 cup sauce. Top with a layer of lasagna noodles. Spread lasagna with a thin layer of filling, top with a layer of mozzarella followed by Parmesan. Repeat until the lasagna is gone, ending with layer of sauce and a heavy sprinkling of Parmesan. Bake, uncovered, for about 50 minutes, or until bubbling. Let sit for 15 minutes before serving.