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Best Make-Ahead Creamy Sweet Potato Casserole Recipe

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A creamy, savory-sweet sweet potato casserole with a crunchy pecan streusel topping that can be made ahead of time. Perfect for holiday gatherings, this recipe uses simple, real ingredients and delivers a velvety smooth texture with a buttery, crisp topping.

Ingredients

Scale
  • 4 pounds sweet potatoes (about 5–6 medium), peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 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 salt
  • 1/4 teaspoon cinnamon

Instructions

  1. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender. Drain well in a colander and let them sit for a minute to steam dry.
  2. Transfer the drained sweet potatoes to a large mixing bowl. Mash them with a potato masher until mostly smooth, or use a hand mixer on low speed for a creamier texture. Let the mashed potatoes cool for about 5 minutes.
  3. Add the melted butter, heavy cream, softened cream cheese, brown sugar, vanilla, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until everything is well combined and smooth. Fold in the beaten eggs gently until just incorporated.
  4. In a small bowl, combine the chopped pecans, flour, brown sugar, salt, and cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Refrigerate the topping.
  5. Grease a 9×13-inch baking dish lightly with butter or nonstick spray. Spread the sweet potato mixture evenly in the dish. Sprinkle the pecan streusel topping evenly over the surface. If baking immediately, proceed to step 7. If making ahead, cover tightly with aluminum foil and refrigerate for up to 2 days, or freeze for up to 3 months.
  6. Preheat oven to 350°F (175°C). If the casserole has been refrigerated, let it sit on the counter for 20 minutes. Bake covered with foil for 25 minutes (30 minutes if starting from cold). Remove the foil and bake for another 15-20 minutes, until the topping is golden brown and the casserole is bubbly around the edges.
  7. Let the casserole rest for 10 minutes after removing it from the oven. Serve warm.

Notes

For best results, use room temperature cream cheese and eggs. Do not overcook the sweet potatoes to avoid a watery casserole. The topping can be refrigerated or frozen separately. For a dairy-free version, substitute heavy cream with full-fat coconut cream and use dairy-free cream cheese and butter. For a gluten-free option, use a gluten-free flour blend in the topping.

Nutrition

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

Find it online: https://zestynora.com/best-make-ahead-creamy-sweet-potato-casserole-recipe/