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Best Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This make-ahead sweet potato casserole with pecan streusel is a holiday game-changer. Roasted sweet potatoes are blended into a creamy, perfectly sweetened base and topped with a buttery, crunchy pecan streusel that stays crisp even after refrigeration.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 4–5 large or 6–7 medium)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 cup packed brown sugar (light or dark)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick with a fork. Roast directly on oven rack or on a foil-lined baking sheet for 45-60 minutes until very soft. Let cool 15 minutes.
  2. Peel roasted sweet potatoes and place flesh in a large bowl. Mash until mostly smooth with a few lumps. Add melted butter, heavy cream, brown sugar, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Stir until well combined.
  3. While potatoes roast, toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until fragrant. Pour onto a plate to cool completely.
  4. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter cubes using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in cooled toasted pecans. Refrigerate streusel.
  5. Preheat oven to 350°F (175°C) if baking immediately. Lightly grease a 9×13-inch baking dish. Spread sweet potato mixture evenly in dish. Sprinkle streusel topping evenly over the top without pressing down.
  6. Bake for 25-30 minutes until streusel is golden brown and filling is bubbly around edges. If browning too quickly, tent with foil. Let rest 10 minutes before serving. For make-ahead, cover and refrigerate up to 48 hours; bake as directed, adding 10-15 minutes.

Notes

Roasting sweet potatoes instead of boiling concentrates their flavor and prevents waterlogging. Toast pecans for best flavor. Keep streusel cold for crumbly texture. Let casserole rest 10 minutes after baking for easier serving. For make-ahead, add 10-15 minutes to baking time if starting from cold.

Nutrition

Keywords: sweet potato casserole, pecan streusel, make-ahead, holiday side dish, Thanksgiving, roasted sweet potatoes

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