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Best Make-Ahead Sweet Potato Casserole Recipe

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This make-ahead sweet potato casserole features a creamy, silky sweet potato base and a crunchy pecan streusel topping. It’s the perfect stress-free holiday side dish that can be assembled up to two days in advance.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 4–5 large or 6–7 medium)
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup heavy cream
  • 1/3 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 4 tablespoons unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt

Instructions

  1. Place whole, unpeeled sweet potatoes in a large stockpot and cover with cold water by at least 2 inches. Add a generous pinch of salt (about 1 tablespoon). Bring to a boil over high heat, then reduce to a simmer and cook for 35 to 45 minutes until a knife slides into the thickest part with almost no resistance. Drain in a colander and let cool for about 15 minutes until cool enough to handle. The skins should slip off easily.
  2. While the potatoes are still warm, transfer to a large mixing bowl. Add the softened butter and mash until the butter is mostly melted and incorporated, leaving some small lumps for texture.
  3. In a separate small bowl, whisk together the heavy cream, 1/3 cup brown sugar, eggs, vanilla, salt, 1 teaspoon cinnamon, and nutmeg until smooth. Pour into the mashed potatoes and stir until combined. Do not overmix.
  4. For the pecan streusel topping: In a medium bowl, combine the chopped pecans, flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add the cold butter cubes and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining. Refrigerate until ready to use.
  5. Grease a 9×13-inch baking dish with butter or nonstick spray. Spread the sweet potato mixture evenly into the dish. Sprinkle the pecan streusel topping over the surface, covering it completely. Do not press the topping down.
  6. For make-ahead: Cover the assembled casserole tightly with aluminum foil and refrigerate for up to 2 days. If baking immediately, skip the foil.
  7. Preheat oven to 350°F. If baking from the refrigerator, let the casserole sit on the counter for 20 minutes while the oven preheats. Bake covered with foil for 25 minutes, then remove the foil and bake for another 15 to 20 minutes until the topping is golden brown and the edges are bubbling.
  8. Let the casserole rest for 10 minutes before serving.

Notes

Boil sweet potatoes whole with skins on for a creamier texture. Let potatoes steam-dry after draining to remove excess moisture. Room temperature eggs help emulsify the mixture better. Toast pecans before using for best flavor. The casserole can be assembled up to 2 days ahead and refrigerated. For best results, let the casserole rest 10 minutes after baking before serving.

Nutrition

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

Find it online: https://coracooks.com/best-make-ahead-sweet-potato-casserole-recipe/