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Perfect Make-Ahead Sweet Potato Casserole with Pecan Streusel

make-ahead sweet potato casserole with pecan streusel - featured image
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This make-ahead sweet potato casserole features a creamy roasted sweet potato filling and a crunchy pecan streusel topping. It can be assembled up to two days in advance, making it perfect for stress-free holidays and gatherings.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium), Garnet or Jewel varieties
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup milk (whole or 2%)
  • 1 cup pecan halves or pieces, toasted
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and roast directly on oven rack or on a foil-lined baking sheet for 45-60 minutes until tender. Cool 10 minutes, then peel and place flesh in a large bowl.
  2. Mash sweet potatoes with a potato masher or fork until smooth but slightly chunky. Stir in melted butter, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, salt, and milk until well combined. Spread evenly into a greased 9×13-inch baking dish.
  3. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter cubes with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces. Fold in toasted pecans.
  4. If baking immediately: Preheat oven to 350°F (175°C). Sprinkle streusel evenly over filling. Bake 25-30 minutes until filling is bubbly and streusel is golden brown. If streusel browns too quickly, cover loosely with foil for last 10 minutes.
  5. If making ahead: Cover dish with filling (without streusel) and refrigerate up to 2 days. Store streusel separately in sealed container in fridge. When ready, let filling sit at room temperature 20 minutes, then top with streusel and bake as directed, adding 5-10 extra minutes.
  6. Let casserole rest 5-10 minutes before serving. Serve warm.

Notes

Roasting sweet potatoes concentrates their natural sweetness and gives a richer texture than boiling. Toast pecans before adding to streusel for deeper flavor. Keep streusel cold for best crumbly texture. For extra crunchy topping, bake filling alone for 15 minutes before adding streusel. Use glass or ceramic dish for even baking.

Nutrition

Keywords: sweet potato casserole, make-ahead, pecan streusel, Thanksgiving side, holiday side dish, easy sweet potato casserole

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