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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, custard-like filling topped with a buttery, crunchy pecan streusel. Perfect for holidays or weeknights, it can be assembled up to two days in advance and tastes even better the next day.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 2-inch chunks
  • 1/2 cup unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup pecan halves, roughly chopped
  • 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
  • Pinch of salt

Instructions

  1. Place the peeled and chopped sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, until fork-tender. Drain and let sit for 1-2 minutes to steam off excess moisture.
  2. Transfer the hot potatoes to a large mixing bowl. Add the melted butter, brown sugar, beaten eggs, vanilla, salt, cinnamon, and nutmeg. Mash until smooth, leaving a few small lumps if desired. Taste and adjust sweetness or spice.
  3. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula. At this point, you can cover and refrigerate for up to two days, or proceed to the streusel.
  4. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces. Fold in the chopped pecans. Do not overmix.
  5. If making ahead, store the streusel separately in the fridge. When ready to bake, preheat oven to 350°F (175°C). If the casserole has been refrigerated, let it sit on the counter for about 20 minutes. Sprinkle the streusel evenly over the top.
  6. Bake uncovered for 35 to 40 minutes, until the filling is bubbly around the edges and the streusel is golden brown and fragrant. Let rest for 10 minutes before serving.

Notes

For best results, toast the pecans lightly in a dry pan before using. Do not skip draining the potatoes to avoid a watery filling. Store streusel separately if making ahead to keep it crunchy. The casserole can be frozen for up to 3 months.

Nutrition

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

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