Storing mashed sweet potatos?

Question

I am making a sweet potato casserole for thanksgiving. How long should I bake 5 large sweet potatos and at what degree in the oven to make them soft so i can mash them and make a casserole out of them. Second question. If I baked and mash them the day before, can I store them in the fridge and bake them the next day in the casserole. Will they stay good or will it ruin the casserole. Thanks in advance.

Answer 1

Bake like you would a white potato at 375 degrees F for appx. 1 1/2 hours. Yes you can bake and mash them the day before - you can even make the casserole the day before and then cook it on Thanksgiving day - I will be putting my sweet potato casserole together either today or tomorrow to be baked on Thursday. It gives the spices a chance to marry and it tastes oh so much better than doing it the day of.

Answer 2

Try this recipie (it's not for the dieter though):

This will serve 10-12

5 Large Sweet Potatoes ( enough to get 5 cups mashed )
1 1/3 c. Brown Sugar
1 tsp. Fresh Grated Nutmeg
1 tsp. Cinnamon
1 tsp. Allspice
2 c. Small Marshmallows
1/2 c. Sweetened Condensed Milk
1/3 c. Heavy Whipping Cream
1/2 stick Real Butter
1 cup fried diced apple (fried in butter) - optional
1/3 cup chopped pecans - optional

Bake sweet potatoes at 350 for 60-75 minutes until fork tender. Let cool for 1/2 hour. Peel or scrape innards with spoon into large mixing bowl. Add all ingredients except Marshmallows and beat on high with electric mixer until smooth ( it will almost look like pumpkin pie filling ). Should you decide to add apples or pecans, fold them in now. transfer to casserole dish. You can cover with plastic and foil here and refridgerate for up to 4 days, or even freeze (make sure you wrap it good).

If frozen, fully thaw, and bake at 350 for about 1/2 hour until completely warm. remove from oven, top with marshmallows and return to oven for 5-10 minutes until marshmallows are melted and slightly golden. enjoy!

Answer 3

Here is a great old fashioned recipe which at one time was very popular in the South , but as now been relegated to a very small region of lower Appalachia in the U.S. Sweet Potato Pone 2 1/2 lbs. sweet potatoes 1/4 c. melted butter 2 eggs 1/4 c. b. sugar 1/2 c. milk 1/4 c. light molasses 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. ground cloves 1/8 tsp. mace Peel and wash potatoes . Place in a pot with water . Bring to a boil; simmer covered 30 min. Drain and cool until easy to handle ; Mash and sstir in butter . Preheat oven to 375 degrees F. in a bowl beat eggs and sugar . Add milk , molasses and spices ; beat until well blended . Stir in potatoes . Turn into buttered casserole . Bake 50 - 60 min.

Answer 4

Bake @ 375 for about an hour, or in the microwave; prick with a fork and bake on high for about 10 to 12 mins. for the 5., cool and peel. Refrigerate and finish the next day. They will keep up to a week, cooked.

Answer 5

I nuke my potatoes. Scrub, poke w/ fork af ew times, and nuke about 9 minutes for one potato, probably about 16 for 4-5. Just squeeze them after nuking and see if they are tender.

As far as storing mashed sweets, I'd suggest going ahead and makign the entire casserole and storing it in the fridge. Why fool with it twice? Just pull it out and pop in the oven.

Answer 6

You can store the dish but make it a little softer than you normally do so that when heating it up it will not end up dry.