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Best Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This make-ahead sweet potato casserole features a creamy, roasted sweet potato base topped with a crunchy pecan streusel. Perfect for holiday gatherings, it can be assembled the day before and baked when ready.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), scrubbed clean
  • 1/4 cup unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (or heavy cream for extra richness)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated is best)
  • 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 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small cubes

Instructions

  1. Preheat your oven to 400°F (200°C). Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with parchment paper or foil. Roast for 45-60 minutes, until very soft and a knife slides through easily. Let cool until you can handle them comfortably.
  2. When the sweet potatoes are cool enough to handle, peel off the skins. Place the flesh in a large mixing bowl. Add the melted butter, brown sugar, eggs, milk, vanilla, cinnamon, nutmeg, and salt. Beat with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Taste and adjust sweetness or spices if desired.
  3. In a medium bowl, combine the pecans, flour, brown sugar, salt, and cinnamon. Add the cold butter cubes. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  4. Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle the pecan streusel evenly over the top. Do not press it down.
  5. If baking immediately, place the dish in a preheated 350°F (175°C) oven and bake for 25-30 minutes, until the streusel is golden brown and the filling is bubbly around the edges. If making ahead, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove from the fridge while the oven preheats, then bake as directed, adding 5-10 minutes if it’s going in cold.
  6. Let the casserole rest for 5-10 minutes after baking before serving.

Notes

Roasting the sweet potatoes instead of boiling them concentrates their natural sweetness and prevents a runny filling. For the crispiest streusel, keep the butter cold and do not overwork the mixture. If making ahead, the streusel may soften slightly but will still be delicious.

Nutrition

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

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