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Best Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This make-ahead sweet potato casserole features a creamy, spiced sweet potato base topped with a crunchy, buttery pecan streusel. It can be assembled up to two days in advance, making it the perfect stress-free holiday side dish.

Ingredients

Scale
  • 4 lbs sweet potatoes (about 4–5 large), peeled and cut into 1-inch cubes
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed (for streusel)
  • 1/4 cup unsalted butter, cold and cubed (for streusel)
  • 1/2 teaspoon ground cinnamon (for streusel)

Instructions

  1. Cook the sweet potatoes: Place peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until fork-tender. Drain well and let steam dry for a few minutes.
  2. Make the filling: Transfer hot sweet potatoes to a large mixing bowl. Add melted butter, heavy cream, brown sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix with a hand mixer or potato masher until smooth and creamy.
  3. Make the streusel: In a medium bowl, combine chopped pecans, flour, brown sugar, and cinnamon. Add cold cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. Assemble the casserole: Pour the sweet potato mixture into a greased 9×13-inch baking dish and spread into an even layer. Sprinkle the pecan streusel evenly over the top.
  5. Bake (or refrigerate): If baking immediately, preheat oven to 350°F (175°C). Bake uncovered for 35-40 minutes until the filling is set and the streusel is golden brown and bubbling. If the streusel browns too quickly, tent with foil for the last 10 minutes.
  6. Make-ahead instructions: If prepping ahead, cover the assembled unbaked casserole tightly with plastic wrap or foil and refrigerate for up to 2 days. When ready to bake, remove from fridge while oven preheats. Bake at 350°F (175°C) for 45-50 minutes (since starting cold).
  7. Let the baked casserole rest for 5-10 minutes before serving.

Notes

For a smoother filling, use room temperature eggs. For a crumbly streusel, ensure the butter is cold. If baking from cold, add 10-15 minutes to the baking time. Let the casserole rest before serving for neat portions.

Nutrition

Keywords: sweet potato casserole, make-ahead, pecan streusel, holiday side dish, Thanksgiving, Christmas, easy, gluten-free option, vegan option

Find it online: https://tablemira.com/best-make-ahead-sweet-potato-casserole-with-pecan-streusel/