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Perfect Make-Ahead Sweet Potato Casserole

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A savory-sweet sweet potato casserole with a buttery pecan topping that can be made up to three days ahead. Roasted sweet potatoes create a silky, caramelized texture, making it a stress-free holiday side dish.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 6 tablespoons unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup heavy cream
  • ¼ cup pure maple syrup
  • ¼ cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 1 cup pecans, chopped
  • ⅓ cup all-purpose flour
  • ⅓ cup light brown sugar, packed
  • 3 tablespoons unsalted butter, cold and cut into small cubes
  • ½ teaspoon ground cinnamon

Instructions

  1. Roast the sweet potatoes: Preheat oven to 400°F (200°C). Scrub sweet potatoes clean and prick each 4-5 times with a fork. Place directly on oven rack with a baking sheet on the rack below to catch drips. Roast for 60-75 minutes until very soft. Let cool until handleable, about 20 minutes.
  2. Prepare the filling base: Peel roasted sweet potatoes and place flesh in a food processor. Add 6 tablespoons softened butter, 2 room-temperature eggs, ½ cup heavy cream, ¼ cup maple syrup, ¼ cup packed brown sugar, 1 teaspoon vanilla, ½ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Process until completely smooth, about 2 minutes, scraping down sides halfway.
  3. Make the pecan topping: In a medium bowl, combine 1 cup chopped pecans, ⅓ cup flour, ⅓ cup packed brown sugar, and ½ teaspoon cinnamon. Add 3 tablespoons cold butter cubes. Use a pastry cutter or two forks to cut butter into dry ingredients until mixture resembles coarse meal with some pea-sized butter pieces. Do not overwork.
  4. Assemble the casserole: Grease a 9×13-inch baking dish. Pour sweet potato filling into dish and spread evenly. Sprinkle pecan topping evenly over surface without pressing down. Cover with plastic wrap (not touching topping) and refrigerate up to 3 days, or bake immediately.
  5. Bake the casserole: If baking immediately, preheat oven to 350°F (175°C). Bake uncovered for 35-40 minutes until filling is set around edges and slightly jiggly in center, and topping is deep golden brown. If topping browns too quickly after 25 minutes, tent loosely with foil.
  6. Rest before serving: Let casserole rest on a wire rack for at least 10-15 minutes before serving to allow filling to set properly.

Notes

Roasting sweet potatoes instead of boiling concentrates sugars and removes excess moisture. Use room temperature eggs and cream to prevent filling from seizing. Keep topping butter cold for a crunchy texture. Let casserole rest before serving to set properly. Flavor improves on day two.

Nutrition

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

Find it online: https://daintydine.com/perfect-make-ahead-sweet-potato-casserole/