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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, rustic sweet potato filling topped with a crunchy brown sugar pecan streusel. It’s the perfect holiday side dish that can be assembled up to two days in advance and is guaranteed to convert even the most stubborn sweet potato skeptics.

Ingredients

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

Instructions

  1. Cook the sweet potatoes: Place the peeled and cubed 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 and cook for 15-20 minutes, until the potatoes are fork-tender. Drain well in a colander and let sit for a minute to steam off excess moisture.
  2. Make the filling: Transfer the drained sweet potatoes to a large mixing bowl. Add the melted butter and mash until mostly smooth but with a few small lumps remaining. Let the mixture cool for about 5 minutes, then whisk in the brown sugar, eggs, vanilla, cinnamon, nutmeg, salt, and milk. Stir until well combined and smooth.
  3. Prepare the streusel: In a medium bowl, combine the chopped pecans, flour, brown sugar, granulated sugar, cinnamon, and salt. Stir to distribute evenly. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse meal with pea-sized butter pieces throughout. Do not overmix.
  4. Assemble the casserole: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray. Spread the sweet potato mixture evenly into the prepared dish. Sprinkle the streusel topping evenly over the top, covering every bit of the filling. Do not press it down.
  5. Bake or refrigerate: If baking immediately, place the dish in the preheated oven and bake for 30-35 minutes, until the filling is set and slightly puffed around the edges and the streusel is golden brown and fragrant. Let rest for 10 minutes before serving. If making ahead, cover the assembled casserole tightly with aluminum foil and refrigerate for up to 2 days. When ready to bake, remove from the fridge while the oven preheats. Bake covered with foil for 20 minutes, then remove the foil and ba…

Notes

For best results, use cold butter for the streusel and room temperature eggs. If the streusel browns too quickly during baking, tent loosely with foil. The casserole tastes even better the next day as flavors meld. To freeze, wrap fully baked and cooled casserole tightly in plastic wrap and foil for up to 3 months.

Nutrition

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

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