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Perfect Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This make-ahead sweet potato casserole features roasted sweet potatoes with a buttery pecan streusel topping. It’s a crowd-pleasing side dish that can be assembled up to two days in advance, perfect for holiday hosting.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 4–5 large), scrubbed clean
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten (room temperature)
  • 1 teaspoon vanilla extract (pure)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 1/2 cups pecan halves or pieces, toasted and roughly chopped

Instructions

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes all over with a fork. Place on a large baking sheet and roast for 45-60 minutes until completely tender. Let cool 15-20 minutes, then peel off skins.
  2. Lower oven temperature to 350°F (175°C). In a large bowl, mash roasted sweet potatoes until smooth with some texture. Add melted butter, brown sugar, maple syrup, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Stir until well combined. Taste and adjust seasoning.
  3. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter. Use a pastry blender, two forks, or fingertips to cut butter into flour mixture until it resembles coarse meal with pea-sized butter pieces. Stir in toasted pecans. Do not overwork.
  4. Spread sweet potato filling evenly into a 9×13-inch baking dish. Sprinkle pecan streusel on top in an even layer. Do not press down. At this point, cover with foil and refrigerate for up to 2 days, or bake immediately.
  5. Bake at 350°F (175°C) for 30-35 minutes until filling is bubbly around edges and streusel is deep golden brown. If browning too quickly, tent loosely with foil for last 10 minutes. Let rest 10-15 minutes before serving.

Notes

For best results, roast sweet potatoes instead of boiling to concentrate flavor. Toast pecans before using for deeper nutty taste. Let casserole rest after baking to allow filling to set. For make-ahead, store streusel separately if prepping more than a day in advance to maintain crunch. Leftovers keep refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

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

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