I have a handful of side dishes for holiday meals that can either be frozen to heat and serve on the big day, or completely cooked in the microwave in 15 minutes or less.
This one is a family favorite that you can prepare a week or two in advance and freeze. Then the day before serving, thaw overnight, and bake just before meal time. Or, you can prepare it all to bake that same day.
Praline-topped sweet potato souffle
6 medium sweet potatoes, cooked, peeled and quartered
1/4 cup butter, room temperature
1 egg
6 tablespoons sugar
1 teaspoon pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. cloves, 1/4 tsp. nutmeg)
1/4 teaspoon salt
for topping, combine:
1/2 cup brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted
- In a food processor or with electric mixer, whip until fluffy, all ingredients except topping.
- Transfer to a greased, freezer-safe casserole dish. Sprinkle topping over yams. Cover and freeze.
- To bake, thaw overnight in the refrigerator.
- Bake, uncovered, at 400 degrees F, for 25 to 30 minutes (until puffed and lightly browned).
