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Make Ahead Sweet Potato Casserole with Vanilla Bean Brown Butter and Streusel Topping Recipe

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4.1 from 12 reviews

This Make Ahead Sweet Potato Casserole features tender roasted sweet potatoes blended with vanilla bean brown butter, a touch of cinnamon, and topped with a rich brown sugar streusel with pepitas. Perfect for holiday celebrations, this classic side dish skips the marshmallows but delivers full flavor and comforting warmth. It’s easy to prepare ahead and bake when ready.

Ingredients

Sweet Potatoes

  • 3 lbs. sweet potatoes (about 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

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

  1. Bake the sweet potatoes: Preheat the oven to 425°F. Line a rimmed baking sheet with foil. Poke holes all over the sweet potatoes with a fork. Place them on the baking sheet and bake for 45-60 minutes until soft and tender. Reduce oven temperature to 375°F.
  2. Prepare baking dish: Lightly grease an oven-safe 9×13 inch pan with softened butter or baking spray and set aside.
  3. Browns the butter: In a skillet, melt the 4 Tbsp butter over medium heat until it turns golden brown and smells nutty. Add the vanilla bean pod or vanilla bean paste, stir, then remove from heat and set aside.
  4. Peel and mash potatoes: Once cool enough to handle, peel the sweet potatoes and discard the skins. Place sweet potato flesh into a large bowl or stand mixer fitted with the whisk attachment.
  5. Whip sweet potatoes: Beat the sweet potatoes on medium speed for 1–2 minutes until fluffy. Let the potatoes cool slightly if very hot to prevent cooking the eggs in the next step.
  6. Combine ingredients: Add the brown butter mixture, lightly beaten eggs, buttermilk or sour cream, brown sugar, and salt to the mashed sweet potatoes. Mix until thoroughly combined. Spread the mixture evenly into the prepared baking dish.
  7. Make the topping: In a medium bowl, combine the brown sugar, ground cinnamon, and pinch of salt. Pour in melted butter and stir. Add flour and pepitas, stirring until crumbly and combined. Spoon this crumbly topping evenly over the sweet potato layer.
  8. Bake the casserole: Bake at 375°F for 30 minutes or until the casserole is heated through and the topping is golden and crisp. Serve hot.
  9. Make ahead instructions: Complete all steps through spreading the sweet potato mixture in the pan. Prepare the topping and store it separately in the refrigerator. Cover and refrigerate the casserole overnight. Before baking, spread the topping on and bake for about 10 extra minutes or until heated through.

Notes

  • You can substitute pepitas with pecans, walnuts, almonds, or candied nuts for the topping.
  • Store leftover casserole in an airtight container in the refrigerator for up to 5 days.
  • Reheat leftovers in the microwave until warm.

Find it online: https://recipesbyliza.com/make-ahead-sweet-potato-casserole-with-vanilla-bean-brown-butter-and-streusel-topping-recipe/