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Best Make-Ahead Sweet Potato Casserole with Pecan Crumble

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This make-ahead sweet potato casserole features a creamy, perfectly spiced sweet potato base topped with a buttery, crunchy pecan crumble. It’s the ultimate holiday side dish that can be assembled up to two days in advance, saving you time and stress on the big day.

Ingredients

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

Instructions

  1. Peel the sweet potatoes and cut them into 2-inch chunks. 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 a simmer. Cook for 15 to 20 minutes, until fork-tender. Drain well and let steam dry for a few minutes.
  2. Return the drained sweet potatoes to the pot or transfer to a large mixing bowl. Mash with a potato masher or beat with a hand mixer until smooth. Let cool for about 5 minutes.
  3. Add the melted butter, brown sugar, beaten eggs, milk, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined.
  4. In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and salt. Stir to mix. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  5. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan crumble topping evenly over the surface. Do not press down.
  6. If baking immediately, preheat oven to 350°F (175°C). Bake uncovered for 30 to 35 minutes, until the topping is golden brown and the edges are bubbly. If making ahead, cover tightly and refrigerate for up to 2 days.
  7. When ready to bake from chilled, remove from fridge and let sit at room temperature for 20 minutes while oven preheats. Bake at 350°F (175°C) for 35 to 40 minutes, or until heated through and topping is crispy. If topping browns too quickly, tent loosely with foil for the last 10 minutes.

Notes

For best results, toast pecans before using. Keep butter cold for the topping. Let casserole rest 10 minutes after baking before serving. This casserole can be assembled up to 2 days ahead and refrigerated. It also freezes well for up to 3 months.

Nutrition

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

Find it online: https://platebelle.com/best-make-ahead-sweet-potato-casserole-with-pecan-crumble/