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Perfect Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This make-ahead sweet potato casserole features a luxuriously smooth and creamy sweet potato base topped with a crunchy, buttery pecan streusel. It can be assembled up to two days in advance, making it the perfect stress-free side dish for Thanksgiving or any holiday gathering.

Ingredients

Scale
  • 4 lbs sweet potatoes (garnet or jewel variety)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/4 cup unsalted butter, cold and cubed
  • 1 cup chopped pecans
  • 1/2 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, prick all over with a fork, and place on a baking sheet. Roast for 45-60 minutes until very soft. Let cool until warm enough to handle.
  2. Peel the roasted sweet potatoes and place the flesh in a large mixing bowl. Mash with a potato masher or use a hand mixer until mostly smooth with a few small lumps.
  3. Add melted butter, heavy cream, packed brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir or mix on low speed until completely combined and smooth.
  4. Pour the sweet potato mixture into a greased 9×13-inch baking dish and spread into an even layer. Cover tightly with plastic wrap or foil and refrigerate for up to 2 days.
  5. In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold, cubed butter and use a pastry cutter, two forks, or fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces. Stir in chopped pecans.
  6. Store the streusel separately in a sealed container or zip-top bag in the refrigerator for up to 2 days.
  7. When ready to bake, preheat oven to 350°F (175°C). Remove casserole from fridge and let sit at room temperature for 20 minutes. Remove streusel from fridge. Sprinkle streusel evenly over the sweet potato mixture.
  8. Bake uncovered for 35-45 minutes, until heated through and streusel is deep golden brown. If topping browns too quickly, tent loosely with foil for the last 10 minutes.
  9. Let casserole rest for 10-15 minutes before serving.

Notes

Roasting sweet potatoes is essential for best flavor and texture—do not boil. Store streusel separately from casserole until ready to bake to prevent sogginess. Keep butter cold when making streusel for a crumbly texture. Let casserole rest after baking for easier serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The casserole can be frozen (without streusel) for up to 3 months.

Nutrition

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

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