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Cozy Make-Ahead Sweet Potato Casserole with Pecan Streusel

make-ahead sweet potato casserole with pecan streusel - featured image
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This rich, buttery sweet potato casserole is topped with a crunchy, caramelized pecan streusel and can be assembled up to two days in advance. It’s the perfect make-ahead holiday side dish that’s creamy, comforting, and always a crowd-pleaser.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 1-inch cubes
  • 6 tablespoons unsalted butter, softened (divided: 4 tbsp for mash, 2 tbsp for streusel)
  • 1/2 cup packed brown sugar (light or dark)
  • 2 large eggs, at room temperature
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1 cup mini marshmallows (optional)

Instructions

  1. Peel and chop the sweet potatoes into 1-inch cubes. Place in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until fork-tender. Drain well in a colander.
  2. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Add 4 tablespoons of the softened butter. Mash with a potato masher or beat with a hand mixer until smooth. Let cool for 5 minutes.
  3. To the mashed sweet potatoes, add the brown sugar, eggs, milk, vanilla extract, salt, cinnamon, and nutmeg. Mix until well combined and creamy.
  4. In a medium bowl, combine the chopped pecans, flour, remaining 2 tablespoons of softened butter, and a pinch of salt. Use your fingers or a fork to mix until crumbly with pea-sized clumps.
  5. Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan streusel over the top in an even layer. If using marshmallows, do not add them yet.
  6. For make-ahead: Cover the assembled casserole tightly with aluminum foil and refrigerate for up to 2 days. When ready to bake, let sit at room temperature for 30 minutes.
  7. Preheat oven to 350°F (175°C). Bake the casserole uncovered for 30-35 minutes, until the streusel is golden brown and the edges are bubbly. If adding marshmallows, sprinkle them on top after 25 minutes, then bake for another 8-10 minutes until puffed and lightly toasted. Let rest for 10 minutes before serving.

Notes

For best results, toast the pecans at 350°F for 5-7 minutes before chopping to deepen their flavor. If the streusel browns too quickly, tent loosely with foil for the last 10 minutes. Let the casserole rest for 10 minutes after baking to allow the custard to set.

Nutrition

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

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