Yes, you can make sweet potato casserole the day before, and it actually works very well for most recipes.

Basic make-ahead method

• Prepare the sweet potato filling completely and spread it in your baking dish, then cover tightly and refrigerate for up to 24 hours before baking.

• For best texture, mix and store any crunchy topping (like pecans/streusel) separately in an airtight container, then sprinkle it on just before baking.

• If your recipe uses marshmallows, add them right before baking so they don’t melt or dissolve in the fridge.

Baking the next day

• When ready to cook, take the casserole out of the fridge for about 20–30 minutes so the dish isn’t ice-cold, then bake until hot in the center and the top is browned, adding a bit of extra time if needed.

• Leftovers can usually be covered and refrigerated for 3–4 days and reheated in the oven or microwave until steaming hot.