Make Ahead Sweet Potato Casserole
This Make Ahead Sweet Potato Casserole is made with roasted sweet potatoes, a vanilla bean brown butter, a hint of cinnamon and the best brown sugar streusel topping. You won't even miss the marshmallows. Plus, are the holidays even the holidays without this classic side dish?!
Servings 8 servings
Calories 408kcal
Ingredients
For the sweet potatoes
- 3 lbs. sweet potatoes (~ 3 large sweet potatoes)
- 4 Tbsp. unsalted butter
- 1/2 vanilla bean pod, or 1 tsp. vanilla bean paste
- 1/2 cup buttermilk or sour cream
- 2 Tbsp. dark brown sugar
- 1 tsp. kosher salt
- 2 large eggs, lightly beaten
For the topping
- 1/2 cup dark brown sugar, packed
- 1/2 tsp. ground cinnamon
- pinch of salt
- 4 Tbsp. unsalted butter, melted
- 2/3 cup all purpose flour
- 1/2 cup pepitas
Instructions
- Bake the sweet potatoes: Preheat the oven to 425°F. Line a rimmed baking sheet with foil. Poke holes all over sweet potatoes using the tines of a fork. Place on the baking sheet and bake for 45-60 minutes or until soft and tender. Reduce oven temperature to 375°F.3 lbs. sweet potatoes (~ 3 large sweet potatoes)
- Grease an oven safe 9x13 pan lightly with softened butter or baking spray. Set aside.
- Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Add the vanilla bean to the brown butter, stir and set aside.4 Tbsp. unsalted butter, 1/2 vanilla bean pod, or 1 tsp. vanilla bean paste
- Peel the sweet potatoes once cool enough to handle, discard the skins and place the sweet potato into a large bowl.
- Beat the sweet potato in a stand mixer fitted with the whisk attachment, or use a hand mixer, for 1-2 minutes on medium speed, until nice and fluffy.
- If the potatoes are still very hot, let cool down for a few minutes so the eggs dont cook. Once cooled, add the vanilla bean brown butter, eggs, buttermilk/sour cream, brown sugar and salt. Mix again until combined and then spread evenly in prepared baking dish.1/2 cup buttermilk or sour cream, 2 Tbsp. dark brown sugar, 2 large eggs, lightly beaten, 1 tsp. kosher salt
- Make the topping: mix the brown sugar, salt and cinnamon together in a medium sized bowl. Pour in the melted butter and stir. Add in the flour and pepitas. Stir until combined to form crumbs. The dough will hydrate to form those crumbs and then you can spoon this over the sweet potatoes.1/2 cup dark brown sugar, packed, 1/2 tsp. ground cinnamon, pinch of salt, 4 Tbsp. unsalted butter, melted, 2/3 cup all purpose flour, 1/2 cup pepitas
- Bake at 375°F for 30 minutes or until heated through. Serve hot and enjoy!
- TO MAKE AHEAD: make the recipe as directed all the way up to step 6. Make the topping but keep the topping on the side, store in the fridge. Place the casserole in the fridge, covered, overnight until you're ready to bake. Prior to baking, place the topping on and bake for an additional 10 minutes or until hot since the casserole is now cold. Enjoy!
Video
Notes
- Feel free to use pecans, walnuts, almonds or even candied nuts instead of pepitas in the brown sugar topping.
- Store the casserole in an air tight container in the fridge for up to 5 days.
- Reheat: pop it in the microwave until warm.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 61g | Protein: 7g | Trans Fat: 0.3g | Fiber: 6g | Vitamin C: 4mg | Calcium: 1mg