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Easy Make-Ahead Sweet Potato Casserole with Pecan Streusel

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

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed into 1-inch pieces
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup pecan halves or pieces, lightly toasted
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). If making ahead, you’ll bake later.
  2. Place peeled and cubed sweet potatoes in a large pot, cover with cold water by an inch, add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender. Drain and let steam off excess moisture.
  3. Transfer drained sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, beaten eggs, milk, vanilla extract, salt, cinnamon, and nutmeg. Mash until smooth, leaving a few small chunks if desired.
  4. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter, forks, or fingers to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces. Gently stir in toasted pecans.
  5. Spread mashed sweet potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle pecan streusel topping evenly over the top. Do not press down.
  6. If baking immediately, place dish in preheated oven and bake for 25-30 minutes until streusel is golden brown and filling is bubbling around edges. If making ahead, cover tightly and refrigerate for up to 24 hours. When ready to bake, let sit at room temperature for 20 minutes, then bake as directed, adding 5-10 extra minutes if needed.
  7. Let casserole rest for 5-10 minutes before serving.

Notes

Don’t skip the par-boil to avoid watery casserole. Toast pecans for extra flavor. Keep streusel cold for a crunchy topping. Overmixing the mashed sweet potatoes can make them gummy. This casserole tastes even better the next day.

Nutrition

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

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