Description
If you’re wondering whether you can make sweet potato casserole ahead of time for Thanksgiving this year, this Make Ahead Sweet Potato Casserole recipe is perfect for you!
Baked sweet potatoes are whipped with butter, pure maple syrup, vanilla, & warm spices until light, airy, & perfect, then topped with a maple pecan streusel.
In true make-ahead fashion, you can prep each of these components up to 3 days in advance, assembling & baking it off just before dinnertime.
As the casserole bakes, the sweet potatoes take on an almost custard-like quality, while the nutty streusel topping becomes golden & crunchy. The result is a classic sweet potato casserole with balanced sweetness & amazing textures. Everyone at your Thanksgiving, Friendsgiving, or holiday dinner table will love it!
Be sure to check out the blog post, above, for plenty more tips & tricks, & if you love the idea of a make-ahead Thanksgiving, be sure to check out our complete Make-Ahead Thanksgiving guide. ♡ Happy holidays!
Ingredients
- 5 pounds sweet potatoes, scrubbed & dried
- 5 tablespoons unsalted butter, softened
- ¾ cup pure maple syrup
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- 2 large eggs, lightly beaten
- kosher salt, to season
for the maple pecans:
- 1 ½ cups whole pecans
- 3 tablespoons pure maple syrup
for the streusel topping:
- ¾ cup rice flour (can sub all-purpose flour or pastry flour)
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- maple pecans (above)
Instructions
- Bake the sweet potatoes: Preheat the oven to 375 degrees F & line a sheet pan with parchment paper or foil for easy clean-up as desired. Liberally poke the surface of the sweet potatoes, piercing them well. Place the sweet potatoes on a parchment- or foil-lined baking sheet. Transfer to the oven & bake 60 minutes, or until fork-tender. This is a great time multitask by preparing the maple pecans (Step 3) & streusel topping (Step 4).
- Mash the sweet potatoes: Carefully peel the baked potatoes & transfer to a large bowl, discarding the spent peels. While you can mash the sweet potatoes by hand by using a potato masher, making use of a hand mixer or stand mixer yields extra creamy results & making use of the food processor yields even creamier results yet. Whichever method you choose to use, mash the sweet potatoes until smooth & creamy, then stir in the butter, pure maple syrup, vanilla, cinnamon, nutmeg, & beaten eggs. Season with 1 teaspoon kosher salt. [gallery columns="2" size="full" ids="34902,34903"]
- Prepare the maple pecans: Meanwhile, as the sweet potatoes bake, prepare the maple pecans. Add the pecans to a large nonstick skillet over medium-low head, spreading them into an even layer. Toast 5-7 minutes, shaking the pan occasionally to prevent burning. Once the nuts are golden & fragrant, increase heat to medium. Pour in the maple syrup, stirring to coat all of the pecans. Once coated, remove from the heat & transfer to a parchment-lined baking sheet, spreading the pecans apart so they don’t clump together as they cool.
- Prepare the streusel topping: Meanwhile, as the sweet potatoes bake, prepare the streusel topping. To a medium bowl, add the flour, brown sugar, cinnamon, & salt. Whisk to combine. Add in the cold, cubed butter. Cut the butter into the flour mixture – you can use a pastry cutter or fork, though I typically just use my hands to press the butter into the flour – until the mixture is super crumbly & begins to stick together when pressed gently.
- Store for later: Transfer the sweet potato mixture to a lightly greased 9×13 baking dish, spreading the potatoes in an even layer. Tightly cover the baking dish with plastic wrap or foil & refrigerate for up to 3 days. Transfer the streusel topping to an airtight container & store in the refrigerator for up to 3 days. Transfer the cooled maple pecans to an airtight container & store at room temperature for up to 1 week.
- Reheating: Remove the sweet potatoes from the refrigerator at least 30 minutes or up to 1 hour before you’d like to finish them in the oven. Remove the foil or plastic wrap. Prepare the topping by tossing the maple pecans into streusel topping – it is helpful to add a few pecans at a time to prevent clumping. Sprinkle the maple pecan topping over the sweet potatoes. Transfer to a 350 degree F oven & bake for 40 minutes, until the sweet potatoes are warmed through & the topping is golden.
- Serving: Serve alongside your roast turkey or roast chicken, stuffing, mashed potatoes, & gravy. Enjoy!
Notes
- Storage & Reheating: Leftover reheated make ahead sweet potato casserole (i.e. prepared through Step 6 of Recipe Directions, above), will keep, stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
- Freezer Instructions: You can also freeze leftover sweet potato casserole. Transfer leftover sweet potato casserole to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or oven until warmed through.