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Easy Make-Ahead Sweet Potato Casserole with Pecan Crumble

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A creamy, perfectly sweetened sweet potato casserole topped with a crunchy pecan crumble. This make-ahead dish is ideal for holidays and family gatherings, with flavors that deepen overnight.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium)
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Scrub sweet potatoes clean and place in a large pot. Cover with cold water by about an inch. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes until fork-tender but not falling apart. Drain and let cool slightly.
  2. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  3. Once sweet potatoes are cool enough to handle, peel off skins (they should slip off easily). Place peeled potatoes in a large bowl and mash until mostly smooth, leaving a few small lumps if desired.
  4. Add softened butter, 1/3 cup brown sugar, eggs, vanilla, salt, 1/4 teaspoon cinnamon, and nutmeg to the mashed sweet potatoes. Stir until well combined. Taste and adjust seasoning if needed.
  5. In a medium bowl, combine chopped pecans, flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add cold butter cubes and use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse crumbs.
  6. Spread sweet potato mixture evenly in the prepared baking dish. Sprinkle pecan crumble evenly over the top.
  7. If baking immediately: Bake for 25-30 minutes until topping is golden brown and edges are bubbly.
  8. If making ahead: Cover assembled casserole tightly with aluminum foil and refrigerate for up to 24 hours. Before baking, let sit at room temperature for 30 minutes. Bake uncovered at 375°F for 30-35 minutes, adding 5 minutes if needed for crispy topping.

Notes

For best results, par-cook sweet potatoes until just fork-tender to avoid watery puree. Toast pecans lightly in a dry pan before chopping for deeper flavor. If topping browns too quickly, tent loosely with foil. For make-ahead version, let casserole sit at room temperature 30 minutes before baking.

Nutrition

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

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