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Cozy Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This creamy, make-ahead sweet potato casserole features a crunchy pecan streusel topping. Perfect for Thanksgiving or cozy dinners, it can be assembled up to 48 hours in advance.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium-large)
  • 4 tablespoons 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
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes and pierce each several times with a fork. Roast directly on oven rack or on a foil-lined baking sheet for 45-60 minutes until very tender. Let cool until handleable, about 15 minutes.
  2. Peel cooled sweet potatoes and place flesh in a large bowl. Mash until mostly smooth with some small lumps. Add melted butter, brown sugar, beaten eggs, milk, vanilla, cinnamon, nutmeg, and salt. Stir until well combined.
  3. In a medium bowl, combine flour, brown sugar, cinnamon, cayenne, and salt. Add cold butter cubes and chopped pecans. Use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. Spread sweet potato filling evenly into a greased 9×13-inch baking dish. Sprinkle streusel topping evenly over the filling. At this point, you can bake immediately or cover and refrigerate for up to 48 hours.
  5. Preheat oven to 350°F (175°C). If refrigerated, let casserole sit at room temperature for 20 minutes. Bake uncovered for 30-35 minutes until filling is bubbly around edges and streusel is golden brown. If browning too quickly, tent with foil for last 10 minutes. Let rest 10 minutes before serving.

Notes

Roast sweet potatoes instead of boiling to avoid waterlogged filling. Toast pecans before using for deeper flavor. Let casserole rest 10 minutes after baking to set. For a dairy-free version, use coconut oil or vegan butter and oat milk.

Nutrition

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

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