Pro Tip
For a sweeter flavor, bake the sweet potatoes. Simply wash the outside, pierce the skin with a fork several times, and then place them on a rimmed baking sheet. Bake at 400 degrees for 45 minutes, then remove the skins before mashing.
Make-Ahead
With the holiday hustle and bustle, you’ll appreciate that this recipe is make-ahead-friendly, and no one will even notice you prepped it early:
- Prepare in Advance – You can make the sweet potato layer and spread it into the dish. Also, prepare the topping, but store it separately in the refrigerator for 2-3 days. When you’re ready to bake, add the topping to the potatoes before baking.
- Refrigerate Leftovers – Once completely cooled, cover and refrigerate for 3-5 days.
- Freezing Leftovers – Cover with foil or use a freezer-friendly container, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat – Bake in a preheated 350°F oven for 20 minutes or until heated through.
Common Questions
Can I substitute canned yams?
Yes, but we recommend cooking your own sweet potatoes as they have a much better flavor than canned yams. You’ll need 3 large cans. Also, be sure to drain the yams well and reduce the sugar to compensate for the added moisture and syrup.
Are canned yams and sweet potatoes the same?
If you’re wondering about the difference between sweet potatoes and yams, please refer to this explanation from Eating Well Magazine. Canned yams are actually sweet potatoes that have been mislabeled and are usually packed in a sugary syrup. Fresh sweet potatoes are rich in fiber, beta-carotene, vitamin C, and potassium, and you have control over the sugar. Give fresh sweet potatoes a try; you’ll love the flavor, and they’re so easy to use!
Can I double the recipe?
Absolutely. This recipe doubles well, though you may need to increase the cooking time. Just make sure the casserole is heated all the way through.
