Make Ahead Sweet Potato Casserole

I can’t stop swooning over this Make Ahead Sweet Potato Casserole. I mean look at it!

Turkey and ham are delicious but I’m totally the type that gets most excited about the side dishes. If that’s you too, you need this sweet potato casserole on your holiday table this year!

If you’re looking for more Thanksgiving side dish recipes or holiday sides, you’ll have to try this Homemade Green Bean Casserole, Shaved Brussels Sprouts Salad, or this Cornbread Sausage Stuffing!

You just can’t resist these creamy, buttery, savory yet sweet fluffy, sweet potatoes. And what makes this recipe so special is the brown butter. It accelerates the wonderful flavors of sweet potatoes, buttermilk, brown sugar, vanilla bean and cinnamon that vastly improves the taste of this classic side.   

There is always so much to do on the day of a holiday, so the great about this recipe is that you can make it 1 to 2 days before your holiday dinner to free up some time!

And you might be wondering…is this a side dish or a dessert? It always goes up for debate at the dinner table! I personally love it as a side. I mean, what’s better than filling your fork with a bite of casserole, turkey, and cranberry sauce?!

But you do you! This casserole can totally double as an amazing dessert. So move over Apple Pie, there just might be second helpings of my Make Ahead Sweet Potato Casserole for dessert! 

Why This Recipe Works:

• As the name says, this can be a make ahead dish! Anything to make the actual Thanksgiving Day in the kitchen less stressful is a lifesaver in my book!
• This is an easy recipe, so if you choose to make this the day of it will take you about an hour and a half, including cooking time. 
• The buttermilk adds a delicious tang to the creamy, sweet potatoes.
• It’s not overly sweet. I wanted to highlight the sweet potatoes natural sweetness so I didn’t overload it with too much brown sugar and I chose to omit marshmallows.
• There is something comforting  about the smells of warm vanilla and cinnamon spice that gets you in the mood for the holidays. It just screams Fall!
• Everyone has a favorite food for the holidays but this make ahead sweet potato casserole will be moved to the top of everyone’s fav list.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Sweet potatoes: Look for nice, large sweet potatoes. Allow the sweet potatoes to cool before spooning out the sweet potato, they’re hot!
• Butter: be sure to use unsalted butter when browning butter.  When browning salted butter the salt gets concentrated in the milk solids and can ruin the flavor
• Vanilla bean: Vanilla bean or vanilla paste both will give you the forward vanilla flavor, but the paste is easier to work with.
• Buttermilk or sour cream or even heavy cream: I love the tanginess and the consistency of buttermilk for this recipe but either of these options will work.   
• Dark Brown sugar: Dark Brown sugar taste more like molasses syrup and has a slight more complex flavor then light brown sugar. We’re not using an excessive amount in this recipe so you can still get lots of sweet potato flavor.
• Kosher salt: I always use Kosher salt in my recipes. It has a more pure flavor and does not include additives like iodine.
• Eggs: Lightly beat them before adding into the sweet potato.

Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

1. Bake the sweet potatoes in the oven until tender.
2. Scoop the sweet potato flesh into a bowl and discard the skins.
3. Brown the butter and add the vanilla bean to it. Set aside.
4. Beat the sweet potatoes until fluffy. If still warm, let cool a little bit.
5. Add in the vanilla bean brown butter, eggs, buttermilk/sour cream, brown sugar and salt.
6. Place in a lightly greased 9×13 pan.
7. Sprinkle the brown sugar pepita topping over the top and bake until heated through.

Tips and Variations

• If you want more of a traditional streusel topping, substitute pecans for the pepitas.
• I like baking the sweet potatoes and if you are looking for an even fluffier potato, try wrapping the potato in foil. This locks in the steam as the potato is baking, making for a fluffier cooked potato.
• Add in pumpkin pie spice to the streusel topping for even more Fall vibes.
• When making the brown butter I recommend that you cook slowly, and have patience . Use a light colored pan with shorter sides, like a skillet, to help with the evaporation of the water in the butter. Once the water has evaporated the milk solids will caramelize and your butter will be any where from a pale golden to a deep mahogany color. Just don’t over cook , as it will burn. 
• For a different flavor profile, substitute rosemary, thyme or sage and a sprinkle of flaky sea salt for the pepitas.
• You can also boil the sweet potatoes until soft, I just prefer the flavor roasting gives this side dish. If you want to boil the potatoes, peel and chop them and then boil until fork tender.

More Holiday Side Dishes

Looking for more inspiration for holiday side dishes? Then look no further than my Holiday Sides Series! You’ll find favorites like this Homemade Green Bean Casserole (pictured) and Wild Rice Pilaf!

Holiday Sides Series

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