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Cozy Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This sweet potato casserole features a creamy, roasted sweet potato filling topped with a buttery, crunchy pecan streusel. It’s make-ahead friendly, perfect for holiday gatherings, and packed with warm spices like cinnamon and nutmeg.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 2 large eggs, lightly beaten, at room temperature
  • 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
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the sweet potatoes: Peel and cube 3 pounds of sweet potatoes into 1-inch chunks. Toss them with 1 tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, until fork-tender. Let them cool slightly for about 5 minutes.
  3. Make the filling: Transfer the roasted sweet potatoes to a large mixing bowl. Add 1/4 cup melted butter, 1/3 cup brown sugar, 2 beaten eggs, 1/3 cup milk, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Mash or beat until smooth. Taste and adjust if needed.
  4. Make the streusel: In a medium bowl, combine 1 cup pecans, 1/2 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some larger pecan pieces. Don’t overmix.
  5. Assemble the casserole: Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle the streusel topping evenly over the top. At this point, you can cover it with plastic wrap and refrigerate for up to 2 days.
  6. Bake: If baking immediately, place the dish in the preheated 350°F (175°C) oven. Bake for 30-35 minutes, until the filling is bubbly around the edges and the streusel is golden brown. If the streusel browns too quickly, loosely tent it with foil for the last 10 minutes.
  7. Rest before serving: Let the casserole rest for 10 minutes after baking before serving.

Notes

Roast sweet potatoes instead of boiling to avoid a watery casserole. Keep streusel cold for a crumbly texture. Can be assembled up to 2 days ahead. For a vegan version, use vegan butter, flax eggs, and oat milk. For gluten-free, use a 1:1 gluten-free flour blend in the streusel.

Nutrition

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

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