Print

Best Make-Ahead Sweet Potato Casserole with Pecan Crumble

make-ahead sweet potato casserole with pecan crumble - featured image
Print Recipe

This make-ahead sweet potato casserole features a creamy, perfectly sweetened sweet potato base topped with a buttery, crunchy pecan crumble. It’s the perfect stress-free side dish for Thanksgiving, Christmas, or any fall gathering.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 4–5 large)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup old-fashioned rolled oats
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Place the whole, unpeeled sweet potatoes in a large pot and cover them with cold water by about an inch. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 45 to 60 minutes, or until the sweet potatoes are fork-tender.
  2. Drain the sweet potatoes in a colander and let them cool for about 10-15 minutes, until they are cool enough to handle. The skins will slip right off.
  3. Transfer the peeled sweet potatoes to a large mixing bowl. Using a hand mixer or a potato masher, mash them until they are completely smooth.
  4. To the mashed sweet potatoes, add the melted butter, brown sugar, maple syrup, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Beat on low speed until everything is well combined and the mixture is smooth and creamy.
  5. In a separate medium bowl, whisk together the flour, brown sugar, rolled oats, chopped pecans, cinnamon, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  6. Pour the sweet potato mixture into a greased 9×13-inch baking dish and spread it into an even layer. Sprinkle the pecan crumble evenly over the top.
  7. To bake immediately: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 30-35 minutes, or until the topping is golden brown and the filling is bubbly around the edges. Let it rest for 10 minutes before serving.
  8. To make ahead: Cover the assembled casserole tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours. When ready to bake, remove from the fridge and let it sit on the counter for about 30 minutes. Then bake as directed above, adding 5-10 minutes to the baking time if needed.

Notes

For the smoothest texture, use a food processor to puree the cooked sweet potatoes. If making ahead, let the casserole sit at room temperature for 30 minutes before baking. The topping stays crunchiest if baked immediately, but it’s still delicious when made ahead.

Nutrition

Keywords: sweet potato casserole, pecan crumble, make-ahead, Thanksgiving, holiday side dish, sweet potato recipe

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