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Family-Favorite Make-Ahead Sweet Potato Casserole with Pecan Streusel

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This sweet potato casserole is different. It’s not the overly sweet, marshmallow-heavy kind that feels more like dessert than a side dish. It has a savory depth from the perfectly roasted sweet potatoes, balanced by a buttery, crunchy pecan streusel that adds texture and a touch of saltiness.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium), scrubbed clean
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/4 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecan halves, roughly chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Prick the sweet potatoes all over with a fork. Place them on a baking sheet and roast for 45-60 minutes, or until they are very soft and a knife slides in with zero resistance. Let them cool for about 15 minutes, or until they are cool enough to handle.
  2. Prepare the filling: Once the potatoes are cool enough to touch, peel off the skin. Place the flesh in a large mixing bowl. Add the softened butter, brown sugar, eggs, milk or cream, vanilla, cinnamon, nutmeg, and salt. Mash with a potato masher for a chunkier texture, or use a hand mixer on low speed for a silky smooth filling. Don’t overmix.
  3. Spread the filling: Lightly grease your 9×13-inch baking dish with butter or non-stick spray. Spread the sweet potato mixture evenly in the dish. Use a spatula to smooth the top.
  4. Make the streusel: In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes. Use a fork, pastry cutter, or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Don’t overwork it.
  5. Assemble the casserole: Sprinkle the streusel evenly over the sweet potato filling. At this point, you can cover the dish with plastic wrap or foil and refrigerate for up to 2 days, or bake it immediately.
  6. Bake the casserole: When you’re ready to bake, preheat your oven to 350°F (175°C). If the casserole has been refrigerated, let it sit on the counter for 20-30 minutes while the oven preheats. Bake, uncovered, for 30-35 minutes, or until the filling is bubbly around the edges and the streusel is golden brown and fragrant. If the streusel is browning too quickly, tent the dish loosely with aluminum foil for the last 10 minutes of baking.
  7. Rest and serve: Let the casserole rest for at least 10 minutes before serving.

Notes

Don’t skip roasting the sweet potatoes—it concentrates the flavor. Room temperature ingredients matter for a smooth filling. Toast the pecans for extra crunch if you have time. Let the casserole rest for 10 minutes before serving to allow the filling to set. The casserole can be assembled up to 2 days in advance and refrigerated, or frozen for up to 3 months.

Nutrition

Keywords: sweet potato casserole, make-ahead, pecan streusel, Thanksgiving side dish, holiday recipe, vegetarian, gluten-free option

Find it online: https://zestynora.com/family-favorite-make-ahead-sweet-potato-casserole-with-pecan-streusel/