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Easy Make-Ahead Sweet Potato Casserole with Pecan Crumble

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This make-ahead sweet potato casserole with pecan crumble is the ultimate stress-free holiday side dish. Creamy, spiced sweet potatoes topped with a buttery, crunchy pecan crumble—assembled up to three days in advance and baked when you’re ready.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 5–6 medium), peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of cloves
  • 1 cup packed light brown sugar (for topping)
  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon salt (for topping)
  • 1/2 teaspoon cinnamon (for topping)

Instructions

  1. Cook the Sweet Potatoes: Peel and cube sweet potatoes into 1-inch chunks. Place in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain well.
  2. Mash the Potatoes: Transfer drained sweet potatoes to a large mixing bowl. Add melted butter, brown sugar, beaten eggs, vanilla, salt, and all spices. Using a hand mixer on low speed or a potato masher, blend until smooth and creamy. Taste and adjust sweetness or spice if desired.
  3. Assemble the Base: Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish. Smooth the top with a spatula. Cover with plastic wrap or foil and refrigerate for up to three days.
  4. Make the Pecan Crumble Topping: In a separate bowl, whisk together brown sugar, flour, chopped pecans, salt, and cinnamon. Add cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
  5. Store the Topping Separately: Transfer the crumble to a separate container or zip-top bag and refrigerate. Do not put the topping on the casserole until right before baking.
  6. Bake When Ready: Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit on counter for about 20 minutes. Sprinkle pecan crumble topping evenly over the sweet potato base. Bake uncovered for 35-40 minutes, until topping is golden brown and edges are bubbling. Let rest for 5-10 minutes before serving.

Notes

For best results, drain sweet potatoes thoroughly to avoid watery casserole. Keep butter cold for the crumble topping. Store topping separately until ready to bake to maintain crunch. Let casserole rest after baking for cleaner slices. Leftovers keep in the refrigerator for up to four days; reheat in a 350°F oven for about 10 minutes.

Nutrition

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

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