Print

Best Make-Ahead Sweet Potato Casserole with Perfect Pecan Crumble

make-ahead sweet potato casserole - featured image
Print Recipe

This make-ahead sweet potato casserole features a silky smooth sweet potato filling topped with a crunchy, buttery pecan crumble. Perfect for holidays or weeknights, it can be prepped up to 24 hours in advance and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 4 large sweet potatoes (about 3 pounds), peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup milk (whole milk preferred)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon ground nutmeg
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Cook the sweet potatoes: Place peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender. Drain well.
  2. Mash the sweet potatoes: Transfer drained sweet potatoes to a large mixing bowl. Add softened butter and brown sugar. Mash until mostly smooth, then use a hand mixer on low speed for a minute. Add milk, beaten eggs, vanilla, salt, cinnamon, and nutmeg. Mix until just combined.
  3. Make the pecan crumble: In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and salt. Add cold, cubed butter. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate while assembling the casserole.
  4. Assemble the casserole: Preheat oven to 350°F (175°C) if baking immediately. Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in the dish. Sprinkle pecan crumble over the top in an even layer. Do not press down.
  5. Bake or refrigerate: If baking immediately, bake for 30-35 minutes until crumble is golden brown and filling is bubbly around the 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 minutes.
  6. Let it rest: Once baked, let the casserole sit for 5-10 minutes before serving to allow the filling to set.

Notes

For best results, toast pecans before chopping. Keep butter cold for the crumble. Let the casserole rest before serving. Can be assembled up to 24 hours ahead. Leftovers keep in the refrigerator for up to 4 days.

Nutrition

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

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