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Thanksgiving Sweet Potatoes That Can Be Made the Day Before?

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I'm never really thrilled with my Thanksgiving sweet potatoes. Could you share a recipe that could be made the day before and is great vs good? Thank you!

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  1. This is the recipe I make every year, by popular demand. I usually make it the weekend before Thanksgiving and freeze it until Thanksgiving day, defrost it and reheat. Simple and delicious.

    http://www.epicurious.com/recipes/foo...

    1 Reply
    1. re: sharonlouk

      Thank you! I printed out the recipe and I'm going to make it for Thanksgiving. I'm hoping that it wil turn out well if I make it the day before. Or perhaps I should prepare it and bake it on Thanksgiving. I'm just trying to do as much ahead of time as possible.

    2. http://southernfood.about.com/od/swee...

      This is how I make them and it beats the yams with melted marshmallows hands down

      1. if you're up for something more savory with a bit of a kick, i vote for the sweet potato-chipotle combination. you can go a number of ways with it - whipped/mashed, casserole, gratin...

        1. I've found that it's a rare T'day sweet potato recipe that isn't better when made ahead. I alternate round slices of par cooked sweet potato with peeled/cored apple slices, top with a brown sugar, butter, cinnamon, lemon and salt mixture and bake half way the day before, let sit in the fridge overnight and bring to room temp before cooking through while the turkey is resting (or still deep frying, freeing up my oven).

          3 Replies
          1. re: mcf

            That sounds delicious, too. I'll cook it half way through. I need to keep the oven free for my husband's cornbread which is so much better warm.

            1. re: mcf

              we do sweet potatoes and apples too but they are fried in butter, with brown sugar and sweet spices. Gets caramelized and its an exceptional combo. Historically did this in a nonstick electric skillet which frees up oven and stove space, but it also reheats just fine if there are leftovers., Writing this, Im wondering whether we could not treat like tarte tatin, (wiht a lid rather than pastry - but that wouldnt help the oven problem.

              1. re: jen kalb

                mine caramelizes, too, but in the oven. that's the whole idea, right? ;-) I forgot to mention that I use fewer apple slices than sweet potato, keeps it from getting too thin from apple juices.

            2. I like the sweet potato and chard gratin on the Smitten Kitchen site. It is easily made the day before and is a great savoury flavor .