Going bold: making my sweet potato casserole today

[Anonymous]

Am I foolish? It essentially candies sweet potatoes layered with apples, baked until everything is soft. Leftovers the next day are always good. So I am going to make it today, bake it, then just put it in the oven long enough to reheat tomorrow. What can go wrong with that?

[Anonymous]

Why is this bold?

[Anonymous]

That sounds delicious! I think things like that are often better the next day.

Would you be willing to share the recipe?

[Anonymous]

Just make it and don’t bake it then bake it tomorrow.

[Anonymous]

Anonymous wrote:Why is this bold?

Because my grandmother never made hers the day before, and neither does my mother. I have a lot of family history and expectation going here. Work with me.

[Anonymous]

Anonymous wrote:Just make it and don’t bake it then bake it tomorrow.

I considered that but I don’t think the apples will be ok peeled and sliced for a day in the fridge?

[Anonymous]

I make it today, but put the toppings on in the am and bake.

But if you have too much going on tomorrow go for it.

[Anonymous]

You go, girl.

[Anonymous]

Anonymous wrote:I make it today, but put the toppings on in the am and bake.

But if you have too much going on tomorrow go for it.

This is what I do. I only reheat and cook the brown sugar pecan topping on Thanksgiving. While the turkey rests and I finish the gravy.

[Anonymous]

Anonymous wrote:That sounds delicious! I think things like that are often better the next day.

Would you be willing to share the recipe?

I peel and slice 3 or so big sweet potatoes, depending on their size. I make the slices like 1/2 inch thick. I put them in a pot almost covered with water and cook them until they just start to get tender, like 10 minutes.
Meanwhile in a saucepan combine the first 6 of the following ingredients:
1/2 cup butter
2 Tbsp water
1/4 c maple syrup
1 c brown sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 tsp orange zest

Heat, stir, bring to a boil and let boil 2 minutes, remove from heat and stir in vanilla and orange zest.

To make the casserole I butter a big casserole dish, then layer sweet potato slices with slices of peeled apples (I use Granny Smith mostly, but doesn’t really matter). After each layer I pour some of the sauce over top. I do as many layers as I feel like I need, and ditto with the sauce. I may put an extra pat of butter on the very top.

Then cover with aluminum foil and bake at 350 for at least an hour. After an hour I asses and remove the foil, and continue baking as needed.

Sorry, it’s not a precise recipe— it’s one of those family things that just gets handed down. It is really delicious, and great as leftovers the next day.

[Anonymous]

We love to cook on thanksgiving morning. The turkey is done. But pre cooking the sweet potatoes is a must. At least in our house.

[Anonymous]

Since our turkey is done & out of the oven at 9AM the oven is free for casseroles. Brined/ dry rubbed turkeys cook much faster.

[Anonymous]

Anonymous wrote:

Anonymous wrote:That sounds delicious! I think things like that are often better the next day.

Would you be willing to share the recipe?

I peel and slice 3 or so big sweet potatoes, depending on their size. I make the slices like 1/2 inch thick. I put them in a pot almost covered with water and cook them until they just start to get tender, like 10 minutes.
Meanwhile in a saucepan combine the first 6 of the following ingredients:
1/2 cup butter
2 Tbsp water
1/4 c maple syrup
1 c brown sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 tsp orange zest

Heat, stir, bring to a boil and let boil 2 minutes, remove from heat and stir in vanilla and orange zest.

To make the casserole I butter a big casserole dish, then layer sweet potato slices with slices of peeled apples (I use Granny Smith mostly, but doesn’t really matter). After each layer I pour some of the sauce over top. I do as many layers as I feel like I need, and ditto with the sauce. I may put an extra pat of butter on the very top.

Then cover with aluminum foil and bake at 350 for at least an hour. After an hour I asses and remove the foil, and continue baking as needed.

Sorry, it’s not a precise recipe— it’s one of those family things that just gets handed down. It is really delicious, and great as leftovers the next day.

Thank you for posting. I have never had this with apples.

[Anonymous]

Anonymous wrote:Since our turkey is done & out of the oven at 9AM the oven is free for casseroles. Brined/ dry rubbed turkeys cook much faster.

Do you then leave the turkey in the fridge all day and then reheat it in the oven? How long does it take to reheat the turkey?
(Clearly I never have made mine this far in advance!)

[Anonymous]

Anonymous wrote:

Anonymous wrote:Just make it and don’t bake it then bake it tomorrow.

I considered that but I don’t think the apples will be ok peeled and sliced for a day in the fridge?

Absolutely. I chortle at people adding lemon juice so that apples won’t brown. Dude, your adding cinnamon and baking eventually. They can turn brown.