SWEET POTATO CRUNCH

This classic casserole is dandy for holiday meals because much of the work can be done the day before. Sweet potatoes are mashed with butter, sugar, Grand Marnier and orange zest, then topped with a spicy, buttery streusel for a final bake.

TO MAKE AHEAD >> Transfer the mashed mix to an 8-inch square baking dish and let cool. Then cover with foil and refrigerate for up to 24 hours. About an hour before serving, bake the refrigerated spuds for 15 minutes, before continuing with the recipe.

8 servings

YIELD >> INGREDIENTS

4pounds sweet potatoes, unpeeled; see cook's notes 4tablespoons unsalted butter, melted 2 tablespoons Grand Marnier (or orange juice)

1 tablespoon packed light brown sugar 1¼ teaspoons salt 1teaspoon grated orange zest Topping:

2/3 cup all-purpose flour

1/3 cup packed light brown sugar

1/4 teaspoon table salt

1/8 teaspoon cayenne pepper 4tablespoons unsalted butter, melted

DIRECTIONS

For sweet potatoes: Adjust oven rack to upper-middle position and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil. Poke potatoes several times with a paring knife and space evenly on the prepared sheet. Bake until potatoes are very tender and can be easily squeezed with tongs, 1¼ to 1½ hours. Let potatoes sit until cool enough to handle, at least 20minutes. Peel the potatoes. Transfer potato flesh to large bowl and mash until smooth. Stir in melted butter, Grand Marnier, sugar, salt and orange zest. Transfer potato mixture to an 8-inch square baking dish and spread into an even layer with rubber spatula. (Casserole can be refrigerated, covered, up to 24 hours at this point. Reheat, covered, for 15 minutes before proceeding with recipe.)

For topping: Whisk flour, brown sugar, salt and cayenne together in bowl until fully combined. Stir in melted butter until mixture forms clumps. Break into pea-size pieces and distribute evenly over sweet potato mixture.

Bake, uncovered, until topping is fragrant and darkened slightly in color and potatoes are hot, about 25 to 30 minutes. Let cool for 25minutes before serving.

— America's Test Kitchen Award-winning food writer Cathy Thomas has written three cookbooks, including “50Best Plants on the Planet.”

COURTESY KELLER + KELLER FOR AMERICA'S TEST KITCHEN Sweet-Potato-Crunch casserole can be made largely in advance and heated up just before serving it to guests.