Can you make sweet potato casserole the night before?

Yes! Prepare the casserole fully, cover it tightly, and refrigerate. Just bake it the next day. It saves time and lets the flavors meld beautifully.

What’s the difference between yam and sweet potato casserole?

In the U.S., the terms “yam” and “sweet potato” are often used interchangeably, but they’re not the same. Yams are starchier and less sweet. This recipe specifically calls for sweet potatoes for their creamy, naturally sweet texture.

Can you use canned sweet potatoes instead of fresh?

Yes, in a pinch. Just be sure to drain the syrup , since canned sweet potatoes are pre-cooked and often packed in sweet liquid. Adjust sugar levels accordingly.

How do I keep the topping from getting soggy?

Add the streusel or marshmallows right before baking . If prepping ahead, store toppings separately and sprinkle them fresh to preserve crunch. Looking for inspiration? Try this creamy broccoli cheese soup to warm up your holiday guests.

Old-Fashioned Sweet Potato Casserole – The Best Holiday Side

Name: Old-Fashioned Sweet Potato Casserole
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 4 large Sweet Potatoes; 10 tbsp Butter, divided; 1/2 cup Half-and-Half; 1 1/3 cup Brown Sugar, divided; 1 tbsp Vanilla Extract; 3/4 tsp Nutmeg, divided; 3/4 tsp Cinnamon, divided; 2 1/2 cups Mini Marshmallows; 1/2 cup All-Purpose Flour; 1/4 cup Quick Oats

Old-Fashioned Sweet Potato Casserole

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A creamy and sweet Old-Fashioned Sweet Potato Casserole topped with marshmallows and a crunchy streusel, perfect for Thanksgiving or Christmas dinners.

Author: Emily
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

4 large Sweet Potatoes
10 tbsp Butter, divided
1/2 cup Half-and-Half
1 1/3 cup Brown Sugar, divided
1 tbsp Vanilla Extract
3/4 tsp Nutmeg, divided
3/4 tsp Cinnamon, divided
2 1/2 cups Mini Marshmallows
1/2 cup All-Purpose Flour
1/4 cup Quick Oats

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Instructions

Preheat oven to 400°F. Line a baking sheet with foil, wash and pierce sweet potatoes, and bake for 1 hour.
Remove skins and place sweet potatoes in a large bowl. Mash or beat until smooth.
Add 6 tbsp butter, vanilla, half-and-half, 1 cup brown sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat until creamy.
Preheat oven to 350°F. Butter a 2-quart casserole dish and spread the sweet potato mixture evenly.
Top with mini marshmallows.
In a small bowl, melt 4 tbsp butter. Mix with flour, quick oats, 1/3 cup brown sugar, and remaining spices until crumbly.
Sprinkle streusel topping over marshmallows.
Bake for 30–35 minutes or until topping is golden and marshmallows are toasted.

Notes

You can prepare the casserole up to 2 days in advance before baking.
Use canned sweet potatoes in a pinch but drain syrup well.
For a pecan topping, add chopped pecans to the streusel or as a replacement for marshmallows.
To freeze, assemble unbaked casserole and freeze for up to 3 months.

Find it online: https://recipeshots.com/old-fashioned-sweet-potato-casserole/