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The Best Make-Ahead Sweet Potato Casserole with Pecans

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This make-ahead sweet potato casserole with pecan streusel is the perfect holiday side dish that saves your sanity while making you look like a kitchen rockstar. Prep it the night before and bake when you’re ready—no last-minute scrambling.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup milk (whole milk works best)
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup pecans, chopped
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Boil the sweet potatoes (15-20 minutes): Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the sweet potatoes are fork-tender—about 15-20 minutes.
  2. Drain and mash (5 minutes): Drain the sweet potatoes in a colander and let them sit for a minute to steam dry. Transfer to a large mixing bowl. Add the melted butter, brown sugar, vanilla, cinnamon, nutmeg, and salt. Mash until smooth. For an extra-creamy texture, use a hand mixer on low speed. Stir in the milk and beaten eggs until well combined.
  3. Assemble the casserole (5 minutes): Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Use a spatula to smooth the top. At this point, you can cover the dish with plastic wrap and refrigerate for up to 24 hours.
  4. Make the streusel topping (5 minutes): In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pecans. If making ahead, store the streusel in a separate airtight container or zip-top bag in the refrigerator.
  5. When ready to bake (30-35 minutes): Preheat your oven to 375°F (190°C). Remove the casserole from the fridge and let it sit on the counter for about 15 minutes while the oven heats. Sprinkle the streusel topping evenly over the sweet potato mixture. Bake for 30-35 minutes, until the topping is golden brown and the casserole is bubbly around the edges. Let it rest for 5 minutes before serving.

Notes

For best results, use fresh sweet potatoes (Garnet or Jewel varieties). Toast pecans lightly before chopping for extra flavor. If baking straight from the fridge, add 5-10 minutes to baking time. The casserole tastes even better the next day as flavors meld overnight.

Nutrition

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

Find it online: https://prismtaste.com/the-best-make-ahead-sweet-potato-casserole-with-pecans/