Anonymous
11/24/2021 11:18
Subject: Going bold: making my sweet potato casserole today
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.
Anonymous
11/24/2021 11:18
Subject: Going bold: making my sweet potato casserole today
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
11/24/2021 11:16
Subject: Re:Going bold: making my sweet potato casserole today
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
11/24/2021 10:44
Subject: Going bold: making my sweet potato casserole today
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
11/24/2021 10:41
Subject: Going bold: making my sweet potato casserole today
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
11/24/2021 10:41
Subject: Re:Going bold: making my sweet potato casserole today
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
11/24/2021 10:40
Subject: Re:Going bold: making my sweet potato casserole today
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
11/24/2021 10:33
Subject: Going bold: making my sweet potato casserole today
You go, girl.
Anonymous
11/24/2021 10:31
Subject: Re:Going bold: making my sweet potato casserole today
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.
But if you have too much going on tomorrow go for it.
Anonymous
11/24/2021 10:31
Subject: Going bold: making my sweet potato casserole today
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
11/24/2021 10:30
Subject: Going bold: making my sweet potato casserole today
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
11/24/2021 10:30
Subject: Going bold: making my sweet potato casserole today
Just make it and don’t bake it then bake it tomorrow.
Anonymous
11/24/2021 10:27
Subject: Re:Going bold: making my sweet potato casserole today
That sounds delicious! I think things like that are often better the next day.
Would you be willing to share the recipe?
Would you be willing to share the recipe?
Anonymous
11/24/2021 10:25
Subject: Going bold: making my sweet potato casserole today
Why is this bold?
Anonymous
11/24/2021 10:24
Subject: Going bold: making my sweet potato casserole today
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?