Can I make mashed sweet potatoes the night before?
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Anonymous
| And they will still taste nice and creamy for Thanksgiving? My recipe involves roasting sweet potatoes, and mashing them with maple syrup, butter, coconut milk, and cinnamon. |
Anonymous
| I think they would taste even better the second day -- but maybe add a little extra butter and coconut milk tomorrow if they seem dry? |
Anonymous
| I've never had good luck reheating mashed potatoes (non-sweet). If you were pressed for time/space, I would roast them the night before and then mash and mix the next day. |
Anonymous
|
I second 12:53. I always make my sweet potato casserole a day ahead--pretty straightforward, just the mashed sweet potatoes, some orange juice, evaporated milk and spices; I also make a pecan struesel (sp?) for the top. Going to do that tonight, cover it and put it in the fridge.
It goes in the oven tomorrow for 45 minutes at 350. Off to put it together now.... |
Anonymous
| I second 12:59. They're difficult to re-heat easily without scorching or drying. I'd cook the sweet potatoes the night before then then day of, get them in a pot with some cream, butter, or whatever you use, and mash them once the cream is thoroughly hot. |
Anonymous
| 13:19 can you post a recipe please? |
Anonymous
This. |
Anonymous
| You can reheat mashed potatoes over a double boiler, but in this case I agree with roasting tonight and mashing tomorrow. |
Anonymous
| Often make sweet pot ahead and freeze, they work great! Definitely recommend! |
Anonymous
Found it online: http://allrecipes.com/Recipe/Eggless-Sweet-Potato-Casserole/Detail.aspx?evt19=1 (I omit the white sugar--we think the casserole is sweet enough without it!) |
Anonymous
| According to Pioneer Woman, whose recipe I use, yes. They're in the fridge now. Same with mashed potatoes. |