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I made a recipe with fresh sweet potatoes last year - on Thanksgiving day. It was time consuming and I'd like to do what I can ahead. The recipe also has alcohol in the casserole.

  1. Can I peel, cut and freeze or refrigerate the slices ahead - and if so - which one - freeze or refrigerate. Also how much in advance

  2. Can I go beyond that - to make the whole thing - brown sugar, bourbon - etc. ahead - what is best to do ahead and how long ahead can I do it.

THANKS

lsuel
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    Welcome to SA! Folks will be able to help you a lot better if you share what dish the recipe was for. It sounds like maybe a sweetened sweet potato casserole, but you don't actually say. – FuzzyChef Nov 09 '22 at 23:49
  • It’s up to you, but I actually enjoy our family gatherings when my cousins and I work together to finish prepping meals. I remember one Thanksgiving where my cousin was making something with pearl onions and 4 of us pealed tiny little onions (as we didn’t know about the boiling them trick at the time) – Joe Nov 10 '22 at 00:50

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It would help to have the entire recipe, but in general, any sweet potato casserole can be made ahead in its entirety, chilled and refrigerated, even a couple of days in advance. Then, on the day of the meal, just reheat in the oven.

moscafj
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    Typically for casseroles. I cook them through but don’t attempt to brown the top. On the day to serve it, I warm it up slowly (covered, perhaps 300°F / 150°C) until warmed through, then remove the cover and turn up the heat (or switch to broil/grill if the container can handle it) and brown the top if appropriate. I think there’s a question about reheating casseroles on here that might have more details – Joe Nov 10 '22 at 11:09
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Freezing potato slices is not the answer, but storing them in the fridge, fully submerged in a liquid (water, milk, broth, bourbon), should do the trick for a couple days. As we don't know your recipe, select a soaking medium that pairs with your recipe.

Sandiegoskipper
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    sweet potatoes are different than regular potatoes, in that refrigerating them can make them never soften once cooked. Do not refrigerate raw sweet potatoes. Source: Cook's Illustrated's *The Science of Good Cooking* – Esther Nov 10 '22 at 15:48