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Best Make-Ahead Sweet Potato Casserole with Pecan Crumble

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This make-ahead sweet potato casserole with pecan crumble is the perfect holiday side dish. Creamy sweet potatoes topped with a buttery, crunchy pecan crumble, it can be assembled the night before and baked when you’re ready.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk (whole milk preferred)
  • 2 large eggs, lightly beaten
  • 1/3 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup pecan halves or pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Peel the sweet potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain well.
  2. Return the drained sweet potatoes to the pot or a large mixing bowl. Add melted butter and milk. Mash until smooth or use a hand mixer for a creamier texture. Let cool for about 5 minutes.
  3. Stir in beaten eggs, brown sugar, vanilla, salt, cinnamon, and nutmeg. Mix until well combined. The mixture should be thick and creamy.
  4. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter, fork, or fingers to cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter pieces. Stir in chopped pecans.
  5. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle the pecan crumble evenly over the top.
  6. If baking immediately, preheat oven to 350°F (175°C) and bake for 30-35 minutes, until the topping is golden brown and the filling is bubbling around the edges. Let rest for 10 minutes before serving.
  7. For make-ahead: Assemble the casserole completely, cover tightly with aluminum foil, and refrigerate for up to 24 hours. When ready to bake, remove from fridge while oven preheats (about 20 minutes). Bake covered with foil for 20 minutes, then remove foil and bake for another 25-30 minutes until topping is crispy and filling is hot.

Notes

For extra flavor, toast the pecans in a dry skillet for 3-4 minutes before adding to the crumble. If the topping browns too quickly, tent with foil for the last 10 minutes. Let the casserole rest for 10 minutes before serving to set. For a gluten-free version, use a 1:1 gluten-free baking blend in the topping. For a dairy-free version, use melted coconut oil or vegan butter.

Nutrition

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

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