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Easy Make-Ahead Sweet Potato Casserole with Pecan Streusel (Best Holiday Side)

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This easy make-ahead sweet potato casserole features a creamy, whipped sweet potato filling topped with a crunchy, buttery pecan streusel. Perfect for holidays or weeknights, it can be prepped the night before and baked when ready, making it a stress-free side dish that steals the show.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/2 cup unsalted butter, softened
  • 1/3 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup whole milk (or heavy cream)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup pecan halves or pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Cook the sweet potatoes: Place peeled and cubed sweet potatoes 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. Cook for 15-20 minutes until fork-tender. Drain well.
  2. Mash and whip: Transfer drained sweet potatoes to a large mixing bowl. While still hot, add softened butter. Use a hand mixer to whip until smooth and fluffy, about 2 minutes.
  3. Add remaining filling ingredients: Add brown sugar, eggs, milk, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed until well combined. Scrape down sides of bowl.
  4. Make the pecan streusel: In a separate medium bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or fingertips to cut butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces. Gently stir in pecan halves.
  5. Assemble the casserole: Pour sweet potato filling into a greased 9×13-inch baking dish and spread evenly. Sprinkle pecan streusel evenly over the top. Gently press streusel into filling with fingertips.
  6. Bake or refrigerate: If baking immediately, preheat oven to 350°F (175°C). Bake for 30-35 minutes until filling is set and streusel is golden brown and crunchy. If making ahead, cover tightly and refrigerate up to 24 hours. Let sit at room temperature for 20 minutes before baking, then bake as directed, adding 5-10 minutes.
  7. Rest and serve: Let casserole rest for 10 minutes after baking. Serve warm.

Notes

For best results, toast pecans at 350°F for 5-7 minutes before using. Use room temperature eggs and butter for better emulsification. If streusel browns too quickly, tent with foil. To make gluten-free, use 1:1 gluten-free baking flour. For dairy-free, use vegan butter and unsweetened almond or oat milk.

Nutrition

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

Find it online: https://perkypan.com/easy-make-ahead-sweet-potato-casserole-with-pecan-streusel-best-holiday-side/