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Best 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 creamy roasted sweet potatoes topped with a crunchy pecan streusel. It can be assembled up to two days in advance, making it the perfect stress-free holiday side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), scrubbed clean
  • 1/4 cup unsalted butter, melted
  • 1/3 cup brown sugar, packed
  • 1/4 cup whole milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce each several times with a fork. Roast for 45-60 minutes until completely soft. Let cool for 15 minutes.
  2. While sweet potatoes roast, make streusel: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes and chopped pecans. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces. Cover and refrigerate.
  3. Once sweet potatoes are cool enough to handle, peel off skins. Place flesh in a large mixing bowl. Add melted butter, brown sugar, milk, beaten eggs, vanilla, salt, cinnamon, and nutmeg. Mash with a potato masher or use a hand mixer until mostly smooth.
  4. Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly into dish. Sprinkle chilled streusel topping evenly over the top. Do not press down.
  5. If baking immediately, preheat oven to 350°F (175°C). Bake for 25-30 minutes until edges are bubbly and topping is golden brown. Let rest 10 minutes before serving. If making ahead, cover and refrigerate for up to 2 days. When ready to bake, remove cover and bake at 350°F for 30-35 minutes.

Notes

Do not boil sweet potatoes; roasting concentrates flavor and prevents a watery casserole. Keep streusel cold for crunchiness. Let casserole rest 10 minutes before serving. For extra crunch, add 1/2 cup rolled oats to streusel. To freeze, assemble unbaked casserole, wrap tightly, and freeze up to 3 months; thaw overnight in fridge before baking.

Nutrition

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

Find it online: https://twinkletaste.com/best-make-ahead-sweet-potato-casserole-with-pecan-streusel-2/