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a smooth orange sweet potato casserole beneath a thin crisp brown gingersnap-crumb topping in a plain metal baking pan
Rachel Kim

Freezer Make-Ahead Sweet Potato Casserole

Freeze the filling without its crumb topping so you don't spend the final bake trying to crisp something that has already absorbed a layer of frost. Cream cheese and butter help this smooth, egg-free mash hold its texture, and a fresh gingersnap lid gives it a different finish from the nut-topped casseroles. Use a metal pan and thaw it completely in the refrigerator before reheating. A solid frozen middle can take far longer than the edges suggest. Write the finishing instructions on the wrapping before it goes into the freezer, because a plain orange pan is harder to identify a month later than it seems right now.
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Prep Time 25 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs sweet potatoes peeled and cut into 1-inch chunks
  • 4 oz cream cheese softened
  • 3 tbsp unsalted butter softened, for filling
  • 1/3 cup half-and-half
  • 1 tbsp packed light brown sugar
  • 3/4 tsp fine salt
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 3/4 cup finely crushed gingersnap cookies
  • 1 tbsp unsalted butter melted, for topping
  • 1 tsp unsalted butter for the pan

Method
 

  1. Cover the sweet potatoes with water in a large pot, bring to a boil and simmer for 15 to 18 minutes until very tender. Drain thoroughly and let steam dry for 3 minutes.
  2. Mash until smooth with cream cheese, filling butter, half-and-half, brown sugar, salt, ginger and vanilla. Grease a shallow 2-quart metal baking pan and spread the filling evenly inside.
  3. Cool briefly, then refrigerate within 2 hours. Once cold, cover the pan tightly with foil, seal in a freezer bag and freeze for up to 1 month; keep the dry cookie crumbs separately in an airtight container.
  4. Thaw the casserole fully in the refrigerator for 24 to 36 hours. Heat the oven to 350°F and bake the covered pan for 50 to 60 minutes until hot through the center.
  5. Mix the gingersnap crumbs with the topping butter, uncover the pan and scatter the crumbs over it. Bake for 10 to 15 minutes more until crisp and the center reaches 165°F; rest for 10 minutes before serving.