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Cozy Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This make-ahead sweet potato casserole features silky roasted sweet potatoes topped with a buttery pecan streusel. Perfect for holidays, 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 medium-large), scrubbed clean
  • 1/4 cup unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecan halves or pieces
  • 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
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Pierce each sweet potato several times with a fork. Place on a baking sheet and roast for 45-60 minutes until completely tender. Let cool until handleable, about 15 minutes.
  2. Peel the cooled sweet potatoes and add flesh to a large bowl. Mash until mostly smooth. Add melted butter, 1/3 cup brown sugar, beaten eggs, milk or cream, vanilla, 1/2 teaspoon cinnamon, nutmeg, and 1/4 teaspoon salt. Stir until well combined.
  3. In a medium bowl, combine flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold butter cubes and cut in using a pastry cutter or fingers until mixture resembles coarse meal with pea-sized butter bits. Stir in pecans.
  4. Spread sweet potato filling evenly into a greased 9×13-inch baking dish. Sprinkle pecan streusel evenly over the top without pressing down.
  5. If baking immediately, place in a 350°F (175°C) oven for 25-30 minutes until filling is bubbly and streusel is golden brown. If making ahead, cover tightly with foil and refrigerate for up to 2 days. When ready to bake, let sit at room temperature for 20 minutes, then bake covered for 20 minutes, uncover, and bake another 15-20 minutes until bubbly and browned.

Notes

Roast sweet potatoes instead of boiling to concentrate natural sugars and prevent watery filling. Toast pecans before using for deeper flavor. Keep butter cold for streusel to ensure crunchy texture. If streusel browns too quickly, tent with foil. Casserole tastes even better the next day.

Nutrition

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

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