Print

Perfect Make-Ahead Sweet Potato Casserole Recipe with Pecan Streusel

make-ahead sweet potato casserole with pecan streusel - featured image
Print Recipe

This make-ahead sweet potato casserole with pecan streusel is the perfect holiday side dish. Prep it the day before, bake while the turkey rests, and enjoy a creamy, crunchy, crowd-pleasing favorite.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/4 cup whole milk (or heavy cream)
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped and toasted
  • 1/2 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1/2 cup light brown sugar, packed
  • 4 tablespoons unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Peel sweet potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by 1 inch, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain well.
  2. Return drained sweet potatoes to the pot or transfer to a large bowl. Mash with a potato masher or hand mixer until mostly smooth. Let cool for 5 minutes.
  3. Add melted butter, eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined and smooth.
  4. In a small bowl, combine flour, brown sugar, cinnamon, and salt for the streusel. Add cold cubed butter and cut in with a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter pieces. Stir in chopped pecans. Refrigerate streusel.
  5. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in the dish. Sprinkle pecan streusel evenly over the top.
  6. If baking immediately: Bake for 25-30 minutes until streusel is golden brown and edges are bubbly. Let rest 5-10 minutes before serving. If making ahead: Cover tightly with foil and refrigerate up to 24 hours. Remove from fridge 30 minutes before baking. Bake covered for 20 minutes, then uncover and bake 15-20 minutes more until streusel is crisp and casserole is heated through.

Notes

Toast pecans before chopping for extra crunch. Don’t overmix streusel; leave some butter chunks. Let sweet potatoes cool slightly before adding eggs to prevent scrambling. Use a glass or ceramic baking dish for best results. If streusel browns too quickly, tent with foil.

Nutrition

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

Find it online: https://cooksybite.com/perfect-make-ahead-sweet-potato-casserole-recipe-with-pecan-streusel/