Thanksgiving Make-Ahead Dishes
A perfect collection of make-ahead recipes for Thanksgiving including roasted vegetables, creamy pumpkin cheesecake, sweet potato casserole, and cheesy cauliflower gratin.
Ingredients
Oven-Roasted Vegetables
- 4 cups Oven-roasted vegetables, assorted Season with favorite spices
Pumpkin Cheesecake
- 1 can Pumpkin puree
- 8 oz Cream cheese Softened
- 1 cup Sugar
- 2 tsp Pumpkin spice mix To taste
Sweet Potato Casserole
- 4 cups Mashed sweet potatoes Cooked
- 1 cup Sugar
- 1 tsp Spices Your choice
Cauliflower Gratin
- 1 head Cauliflower Trimmed and cut into florets
- 2 cups Cheese sauce Can be prepared ahead
- 1 cup Breadcrumbs For topping
Instructions
Preparation
- Prepare the oven-roasted vegetables by seasoning them with your favorite spices and roasting until tender.
- For the pumpkin cheesecake, mix together pumpkin, cream cheese, sugar, and spices. Pour into a crust and bake until set.
- To make the sweet potato casserole, mash the cooked sweet potatoes and mix with sugar and spices. Transfer to a baking dish, top with a crunchy topping, and bake until golden brown.
- For the cauliflower gratin, steam the cauliflower until tender. Mix with a creamy cheese sauce, then top with breadcrumbs, and bake until bubbly and golden.
Notes
Store leftovers in airtight containers in the refrigerator. Oven-roasted vegetables and casseroles last up to four days in the fridge. For longer storage, freeze sweet potato casserole and cauliflower gratin for up to three months. Remember to label containers with the date.