Print

Best Make-Ahead Sweet Potato Casserole with Pecan Crumble

make-ahead sweet potato casserole - featured image
Print Recipe

This make-ahead sweet potato casserole with pecan crumble is the ultimate holiday side dish. Creamy, caramelized sweet potatoes topped with a buttery, crunchy pecan crumble that gets even better after a day in the fridge.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 4–5 large)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1 cup chopped pecans
  • 1/4 teaspoon salt

Instructions

  1. Cook the sweet potatoes: Wash sweet potatoes. For roasting, prick each with a fork, wrap in foil, and bake at 400°F (200°C) for 45-60 minutes until soft. For boiling, peel and cube, then boil in salted water for 15-20 minutes until fork-tender. Drain well.
  2. Make the sweet potato base: In a large bowl, mash cooked sweet potatoes with melted butter, granulated sugar, beaten eggs, milk, vanilla, salt, cinnamon, and nutmeg until smooth and creamy.
  3. Prepare the pecan crumble: In a medium bowl, whisk together brown sugar, flour, and salt. Cut in cold butter cubes using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in chopped pecans. Refrigerate until ready to use.
  4. Assemble the casserole: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in dish. Sprinkle pecan crumble over the top without pressing down.
  5. Bake: If baking immediately, bake for 25-30 minutes until crumble is golden brown and edges are bubbly. If making ahead, cover with foil and refrigerate up to 2 days. When ready to bake, add 10-15 minutes to baking time, removing foil for last 10 minutes to crisp topping.
  6. Let rest for 10-15 minutes before serving.

Notes

For best results, toast pecans in a dry skillet for 2-3 minutes before adding to crumble. Keep butter cold for crumble to ensure crunchy topping. The casserole tastes even better the next day as flavors meld. Let rest after baking to set properly.

Nutrition

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

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