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Best Make-Ahead Sweet Potato Casserole with Pecan Crumble

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This make-ahead sweet potato casserole with pecan crumble is creamy, sweet, and topped with a buttery, crunchy crumble. Perfect for holiday gatherings, it can be assembled up to two days in advance for stress-free entertaining.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cut into 1-inch chunks
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 2 large eggs, lightly beaten
  • 1/3 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Cook the sweet potatoes: Peel and cut 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. Cook for 15-20 minutes until fork-tender. Drain well and let steam dry for a couple of minutes.
  2. Mash the sweet potatoes: Transfer drained sweet potatoes to a large mixing bowl. Mash with a potato masher until mostly smooth with a few small lumps, or use a hand mixer for a silky texture.
  3. Make the filling: Add melted butter, brown sugar, maple syrup, beaten eggs, milk or cream, vanilla, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined. The mixture should be thick but pourable.
  4. Prepare the pecan crumble: In a medium bowl, combine chopped pecans, flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or fingers to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces. Do not overmix.
  5. Assemble the casserole: Pour the sweet potato filling into a greased 9×13-inch baking dish. Spread evenly. Sprinkle the pecan crumble evenly over the top. Do not press down.
  6. Bake immediately or refrigerate: If baking right away, preheat oven to 350°F (175°C). Bake for 30-35 minutes until the filling is set around the edges and slightly jiggly in the center, and the topping is golden brown. If making ahead, cover tightly and refrigerate for up to 2 days.
  7. Bake from cold: Remove casserole from refrigerator and let sit on counter for 20 minutes while oven preheats. Bake at 350°F for 35-40 minutes until hot and bubbly and topping is crisp. If topping browns too quickly, tent with foil for the last 10 minutes.

Notes

For best results, let the sweet potatoes steam dry after boiling to avoid a watery filling. Use cold butter for the crumble to ensure a crispy topping. If making ahead, bring the casserole to room temperature before baking. Leftovers keep in the refrigerator for up to 4 days or freeze unbaked for up to 3 months.

Nutrition

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

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