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Andrew Fowler

Freezer Make-Ahead Sweet Potato Casserole

Print Recipe
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 potatoes with water; boil and simmer 15 to 18 minutes until very tender. Drain thoroughly; steam-dry 3 minutes.
  2. Mash smooth with cream cheese, filling butter, half-and-half, sugar, salt, ginger, and vanilla. Grease a shallow 2-quart metal pan; spread evenly.
  3. Cool briefly; refrigerate within 2 hours. Once cold, tightly cover with foil, seal in a freezer bag, and freeze up to 1 month. Store dry cookie crumbs separately airtight.
  4. Fully thaw refrigerated 24 to 36 hours. Heat oven to 350°F; bake covered 50 to 60 minutes until hot at center.
  5. Mix crumbs and topping butter; scatter on uncovered casserole. Bake 10 to 15 minutes more until crisp and center reaches 165°F. Rest 10 minutes.