Happy Thanksgiving!!! I am so very thankful for my family and friends and that includes you. I hope your day is filled with family, friends and all that you are thankful for as well.
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Sweet Potato Casserole
One thing about freezer meals is that you can shop when things are on sale. Always around Thanksgiving the Sweet Potatoes are on sale at a really good price, at least 1/2 off. So, I cannot resist a bargain so I bought 20 sweet potatoes and decided to make Sweet Potato Casseroles. Why not, one for Thanksgiving and 3 more to stash away in the freezer to be eaten at a later date, mmmmmm. 🙂
Here is how I made mine:
I washed and baked my potatoes right on the rack in my oven at 350 degrees for 1hour and 10 minutes. Tip, put aluminum foil on a second rack under the potatoes to catch any drips, you will thank me for this later, lol.
I tripled the following recipe to get (4) 8×8 pans. Mix the following together with your mixer.
5 Cups mashed sweet potatoes, 1/2 cup brown sugar, 1/2 cup milk, 1/4 cup melted butter, 2 eggs, 1 teaspoon vanilla, 1 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg.
Fill your pan(s).
Combine the crumb topping and sprinkle it onto the top of your casserole(s).
Crumb Topping (I tripled the following)
1 cup brown sugar, 1/2 cup flour, 1/2 cup cold butter, 1/2 cup chopped pecans. Combine all and cut in the butter until crumbly. I used my food processor to make quick work of this.
Bake uncovered at 350 for 30-40 minutes, until bubbly and the crumbs just begin to brown.
FREEZER DIRECTIONS: cover with aluminum foil and freeze. I put mine in a food saver bag, add the recipe in the bag and seal. You can also put the pan in a 2 gallon freezer bag and seal or You put the potato mixture in a gallon freezer bag and the crumb topping in a quart size bag. Put both in another bag, label and freeze.
Note: I put a copy of the recipe in the bag so I don’t have to write the cooking directions, name of dish etc. on the bag. When I cook the dish I save the recipe for the next time I prepare the same dish. I have a binder with plastic sleeves in it to store the copies of the recipes in. 🙂
To bake: Thaw in the refrigerator. Bake uncovered at 350 degrees for 30-40 minutes.
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Have one heck of a Thanksgiving!
Until my next post. . . . . . . .
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