I was out of town last week on a fun cruise with my childhood best friend who happens to be an awesome travel agent (Thanks Gretchen and Recharge Travel), so I am hitting the ground running to get ready to host Thanksgiving at our house on Thursday! Fortunately, I got a bit of a jump on things before I left. This Streusel Sweet Potato Casserole was the first thing I knew I could get out of the way, because if freezes perfectly! If you prefer to just make it a couple of days early, you can store it in the fridge for 2-3 days before baking.
We have been making this recipe in my family for as long as I can remember, and it is always popular. If there are any leftovers, we all fight over them! Pecans are also delicious in the topping, but my daughter has a nut allergy so we don’t add them when she is home. (I forgot the maple syrup in the first photo so it is shown separately below.)
This really comes together quickly and isn’t much work for as good as it tastes! I feel like it is a sophisticated version of the marshmallow casserole that we all grew up with. Let’s get started!
If you are going to be baking this right after you make it, preheat the oven to 375 F / 190 C. Wash and peel the potatoes, and then cut them into large chunks. Place potatoes in a large pot and add water to cover them by about 1 inch.
Bring pot to a boil, then lower heat to a simmer and partially cover the pot. Cook potatoes for 15-20 minutes or until soft and starting to fall apart. (I like to partially cover the potatoes while they are cooking.)
While the potatoes are cooking, make the streusel topping. Mix melted butter with flour, brown sugar and cinnamon (if using) and stir to combine until small clumps form. Gently stir in pecans (if using). Set aside. (I like to use the same pot that I melted the butter in to make the streusel topping so I have one less thing to wash.)
When the potatoes are cooked, drain them well in a colander. Set aside and let cool slightly.
Combine the half and half, maple syrup, vanilla, salt, egg and bourbon in a large bowl with a whisk until smooth. Add drained sweet potatoes. Beat with a hand mixer at medium speed until smooth.
Add drained sweet potatoes. Beat with a hand mixer at medium speed until smooth.
Spray a baking dish (9×11 or 9×13) with cooking spray or grease with butter. Spoon potato mixture into dish and spread evenly, smoothing the top with a spatula. Sprinkle the streusel topping evenly over the potatoes.
Allow to cool, and then cover with plastic wrap and refrigerate for up to 3 days. For longer storage, you can cover the wrapped casserole with tin foil and freeze for up to one month. (Thaw overnight in the refrigerator and bring to room temperature before baking.)
Before baking, remove plastic wrap from casserole. Cover with tin foil and bake at 375 F for 15 minutes. Uncover and bake for an additional 15-30 minutes until the casserole is heated through and the topping is brown and crispy.
[Photo of the finished dish will be added after Thanksgiving! 😉]
Make Ahead Streusel Sweet Potatoes
Ingredients
Sweet Potatoes
- 3-4 lbs sweet potatoes peeled and cut into large chunks
- ½ cup half and half
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
- ½ teaspoon salt or more to taste
- 1 large egg
- 2 tablespoon bourbon
Streusel Topping
- ½ cup all purpose flour
- ½ cup light or dark brown sugar
- ¼ cup butter melted and cooled slightly
- ⅛ teaspoon cinnamon (optional)
- ½ cup chopped pecans (optional)
Instructions
- If baking casserole immediately, preheat oven to 375 F.
- Place potatoes in a large pot and add water to cover them by about 1 inch. Bring pot to a boil, then lower heat to a simmer and partially cover the pot. Cook potatoes for 15-20 minutes or until soft and starting to fall apart.
- While potatoes are cooking, make streusel topping. Mix melted butter with flour, brown sugar and cinnamon (if using) and stir to combine until small clumps form. Gently stir in pecans (if using). Set aside. (I like to use the same pot that I melted the butter in to make the streusel topping so I have one less thing to wash.)
- When the potatoes are cooked, drain them well in a colander. Set aside.
- Combine the half and half, maple syrup, vanilla, salt, egg and bourbon in a large bowl with a whisk until smooth. Add drained sweet potatoes. Beat with a hand mixer at medium speed until smooth.
- Spray a baking dish (9×11 or 9×13) with cooking spray or grease with butter. Spoon potato mixture into dish and spread evenly, smoothing the top with a spatula. Sprinkle the streusel topping evenly over the potatoes.
- Allow to cool, and then cover with plastic wrap and refrigerate for up to 3 days. For longer storage, you can cover the wrapped casserole with tin foil and freeze for up to one month. Thaw overnight in the refrigerator and bring to room temperature before baking.
- Before baking, remove plastic wrap from casserole. Cover with tin foil and bake at 375 F for 15 minutes. Uncover and bake for an additional 15-30 minutes until the casserole is heated through and the topping is brown and crispy.