Make Ahead Sweet Potato Casserole
User Reviews
5
Make Ahead Sweet Potato Casserole
Description
The casserole starts with whole sweet potatoes baked until tender, peeled, and mashed until fluffy. Brown butter infused with vanilla bean is blended into the potatoes along with beaten eggs, buttermilk or sour cream, brown sugar, and salt to yield a rich, smooth filling. This mixture is spread into a greased baking dish.
The topping combines packed dark brown sugar, cinnamon, a pinch of salt, melted butter, all-purpose flour, and pepitas (pumpkin seeds), which form a textured, crunchy crust once baked. The contrast between the creamy sweet potato base and the crisp, spiced topping balances sweetness and nuttiness with subtle warmth from cinnamon.
This casserole is suitable for making ahead and storing in the refrigerator for up to five days. It can be reheated easily in the microwave. Pepitas can be substituted with other nuts like pecans, walnuts, or almonds depending on preference. The use of browned butter and vanilla bean adds depth to the flavor, enhancing the natural sweetness of the potatoes. This dish works well as a side for holiday meals or comforting dinners.
Ingredients
For the sweet potatoes
- 3 lbs. sweet potato approximately 3 large
- 4 Tbsp. butter unsalted
- 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 egg lightly beaten
For the topping
- 1/2 cup brown sugar dark; packed
- 1/2 tsp. ground cinnamon
- salt pinch
- 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.
- Grease an oven safe 9x13 pan lightly with softened butter or baking spray. Set aside.
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Add the vanilla bean to the brown butter, stir, and set aside.
- 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.
- 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.
- 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!
Notes
- Substitute pepitas with pecans, walnuts, almonds, or candied nuts for varied topping flavors.
- Store the casserole in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the microwave until warmed through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 408kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Trans Fat | 0.3g | 15% |
| Fiber | 6g | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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