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Best Make-Ahead Sweet Potato Casserole with Pecan Streusel Recipe

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This make-ahead sweet potato casserole with pecan streusel is creamy, sweet, and topped with a buttery, crunchy streusel. Perfect for holiday meal prep or stress-free entertaining, it can be assembled up to 24 hours in advance.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large), scrubbed clean
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup pecan halves or chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cut into small cubes (1 stick)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes all over with a fork. Place on a parchment-lined baking sheet and roast for 45-60 minutes until very soft. Let cool for 15 minutes.
  2. Peel the skin off the sweet potatoes. Place flesh in a large mixing bowl. Mash with a potato masher until mostly smooth, then use a hand mixer on medium speed for about 2 minutes until silky.
  3. Add softened butter, brown sugar, eggs, milk, vanilla, cinnamon, and salt to the mashed sweet potatoes. Beat on medium speed until well combined and fluffy, about 2-3 minutes.
  4. In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes and pecans. Use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces.
  5. Spread sweet potato filling evenly into a greased 9×13-inch baking dish. Sprinkle pecan streusel evenly over the top. Do not press down.
  6. If baking immediately, place dish in preheated 350°F (175°C) oven and bake for 30-35 minutes until filling is bubbly around edges and streusel is golden brown. If making ahead, cover tightly with foil and refrigerate for up to 24 hours; add about 10 extra minutes to baking time.
  7. Let casserole rest for 10-15 minutes before serving.

Notes

For best results, toast pecans before adding to streusel. Use cold butter for streusel. If streusel browns too quickly, tent with foil. Casserole can be assembled up to 24 hours ahead. Freezes well for up to 3 months.

Nutrition

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

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