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Easy Make-Ahead Sweet Potato Casserole with Pecan Streusel

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A quick and easy sweet potato casserole with a buttery pecan streusel topping that can be made ahead of time. Perfect for weeknights or holiday gatherings, this recipe uses the microwave to cook sweet potatoes in minutes.

Ingredients

Scale
  • 3 large sweet potatoes (about 2 pounds or 900g), peeled and cubed
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup pecans, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter, cold and cut into small cubes
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Cook the sweet potatoes: Peel and cube sweet potatoes into 1-inch chunks. Place in a microwave-safe bowl with 2 tablespoons water. Cover with a microwave-safe plate or plastic wrap, leaving one corner slightly open. Microwave on high for 8-10 minutes, stirring halfway, until fork-tender. Drain excess water.
  2. Mash and season: Add melted butter, brown sugar, vanilla, cinnamon, and salt to hot sweet potatoes. Mash until smooth (leave a few lumps if desired). Let cool for 5 minutes, then stir in beaten eggs and milk.
  3. Make the streusel: In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and use a pastry cutter or fingers to work butter into flour until mixture resembles coarse sand with some pea-sized butter pieces. Stir in chopped pecans.
  4. Assemble the casserole: Spread sweet potato mixture evenly into a greased 8×8-inch baking dish. Sprinkle streusel topping evenly over the top without pressing down.
  5. Bake immediately or refrigerate: If baking right away, preheat oven to 350°F (175°C). Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until streusel is golden brown and edges are bubbly. If making ahead, cover tightly with foil and refrigerate for up to 2 days; add about 10 extra minutes to covered baking time.
  6. Let it rest: Once baked, let casserole sit for 5-10 minutes before serving.

Notes

For best results, toast pecans before adding to streusel. Use room temperature eggs to avoid lumps. Do not overmix streusel; leave some pea-sized butter chunks for crunch. If making ahead, the casserole can be refrigerated for up to 2 days or frozen unbaked for up to 3 months.

Nutrition

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

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