This sweet potato casserole can easily be made ahead. Prepare the base and sprinkle with the brown sugar and pecan topping up to 2 days prior to your meal. Cover and refrigerate until the day of your meal. Preheat oven to 375F. Remove the covered casserole from the refrigerator and set it out for 30 minutes to allow it to come to room temperature. Place the uncovered casserole dish on the bottom rack of the oven. Bale for 30 minutes until the top is browned and the casserole is bubbly around the edges of the baking dish.