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Nov 20, 2009 03:28 AM

Can I make a sweet potato casserole with eggs ahead of time?

All the mashed potato recipes I've ever made didn't contain eggs, and I usually assembled them a day or two ahead and baked just before serving. I've come across a few recipes containing eggs and am wondering two things:

(1) How will it differ from the ones without eggs in terms of consistency and taste, and (2) can I safely assemble it ahead of time and bake later?

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  1. Are you talking about mashing sweet potatoes, mixing with sugar and eggs, and topping with a pecan and brown sugar topping -- or something similar? If so, by all means make it ahead of time, just keep it in the refrigerator.

    Sweet potatoes and potatoes aren't really similar in how they behave in recipes. I wouldn't put eggs in mashed potatoes, but the eggs are an important binder in sweet potato casserole -- it's really more like a pie.

    1 Reply
    1. re: LauraGrace

      +1......Personally 48 hours ahead would be my maximum....

      Fun & Enjoy!

    2. I always make mine up to 2 days ahead - if it has a topping, though, I'd keep it separate 'til you take it out to bake. Soggy pecans are icky. Tastes that same to us (maybe even better to me, 'cause I wasn't scrambling to do it day-of)!