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Best Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This make-ahead sweet potato casserole with pecan streusel is a lifesaver for busy home cooks. It’s creamy, crunchy, and can be assembled the day before, making it perfect for Thanksgiving or any family gathering.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 5–6 medium), peeled and cut into 1-inch chunks
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar (for streusel)
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1 cup chopped pecans
  • 1/2 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Cook the sweet potatoes: Place peeled and chunked sweet potatoes in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain well and let steam for 1 minute.
  2. Mash the potatoes: Transfer drained sweet potatoes to a large mixing bowl. Add melted butter and mash with a potato masher or beat with a hand mixer until smooth. Let cool for 5 minutes.
  3. Combine filling ingredients: To the mashed sweet potatoes, add brown sugar, granulated sugar, beaten eggs, milk or cream, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed until well combined. Taste and adjust sweetness or spices if desired.
  4. Prepare streusel topping: In a medium bowl, combine brown sugar, flour, and cinnamon for the streusel. Add cold cubed butter and cut in using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in chopped pecans and a pinch of salt. Refrigerate if too warm.
  5. Assemble casserole: Pour sweet potato mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle pecan streusel evenly over the top without pressing down. At this point, you can bake immediately or cover and refrigerate for up to 24 hours.
  6. Bake: Preheat oven to 350°F (175°C). If refrigerated, let casserole sit at room temperature for 20 minutes. Bake uncovered for 35-45 minutes until filling is bubbling and streusel is golden brown. If topping browns too quickly, tent with foil for the last 10 minutes. Let rest for 10 minutes before serving.

Notes

For best results, use cold butter for the streusel to ensure a crunchy topping. Let the casserole rest for 10 minutes after baking to set. The casserole can be assembled up to 24 hours in advance and refrigerated. For a dairy-free version, use plant-based butter and oat milk. For gluten-free, use a 1:1 gluten-free flour blend in the streusel.

Nutrition

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

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