Make-Ahead Sweet Potato Casserole Recipe

Active Time:

30 mins

Total Time:

1 hr 45 mins

Servings:

10

The holiday season can create unnecessary stress due to the endless dishes that must be prepared for one meal. More often than not, cooking turns into an all-day affair. That's why this make-ahead sweet potato casserole is the perfect solution.

We took the classic sweet potato casserole and gave it a good Southern twist—one that allows you to spend quality time with your loved ones. Cook it the day before Thanksgiving or even up to three days prior, then warm it up on turkey day—trust us, guests won't know the difference.

Our classic casserole is made up of sweet potatoes, eggs, cream, brown sugar, salt, and butter, all topped off with a crisp streusel made with brown sugar and rolled oats. The topping isn't too sugary, so your sweet tooth will be ready for Mama's homemade pecan pie by the time dessert rolls around.

Learn how to make make-ahead sweet potato casserole, and don't stress about cooking another dish on Thanksgiving Day.

Ingredients for Make-Ahead Sweet Potato Casserole

To make this classic holiday side dish, you'll need:

Sweet potatoes: Boiled and mashed for the sweet base of this casserole.
Water: For boiling the sweet potatoes.
Large eggs: To help bind the filling for a light but set texture.
Heavy cream: Adds richness to the filling. Can be substituted with half-and-half if needed.
Light brown sugar: Lightly sweetens the sweet potato and casserole topping. Can use dark brown sugar for a deeper molasses flavor.
Kosher salt: Enhances the flavor of the casserole.
Salted butter: For additional richness in the sweet potato mixture, and to help bind the crisp topping. If using unsalted butter, balance by adding a pinch of additional salt.
Old-fashioned rolled oats: Used in the streusel topping for texture and interest.
All-purpose flour: The base of the streusel topping.
Ground cinnamon: A hint of spice to bring home the fall flavors.

How To Make This Make-Ahead Sweet Potato Casserole

With just 30 minutes of prep time, you can have a sweet side ready to bake off days before your holiday gathering. Full instructions are below, but here's a brief recap before you get started:

Step 1. Boil sweet potatoes until tender. Drain. Return sweet potatoes to pan and mash.
Step 2. Whisk together eggs, cream, some sugar, and a bit of salt. Whisk in the mashed sweet potatoes in increments, then add butter and stir until melted. Transfer to a baking dish.
Step 3. Stir together ingredients for the topping with remaining butter. Sprinkle over potato mixture. If making ahead, cover and refrigerate for up to four days.
Step 4. Bake until browned.

How To Store and Reheat Leftover Sweet Potato Casserole

Cover and refrigerate leftover sweet potato casserole for up to four days. Bring to room temperature, then warm at 325°F until hot throughout before serving.

Variations on Make-Ahead Sweet Potato Casserole

To add your own twist to this recipe, consider some of these variations:

Amp up the fall flavor with ground ginger, nutmeg, or other spices as desired.
Add a hint of fresh sage or thyme to the topping for a savory touch.
Add a splash of vanilla extract or bourbon to the filling for even deeper flavor.
Swap or replace a portion of the oats with pecans or walnuts for a nutty topping.

More Make-Ahead Holiday Casseroles You'll Love

When it comes to holiday side dishes, recipes you can make at least one day in advance can be a great way to save time, energy, and oven space. These dishes can all be made ahead for an easier time hosting on the day:

Editorial contributions by Katie Rosenhouse.

Ingredients

4 lbs. sweet potatoes, peeled and chopped (12 cups)
1 cup water
2 large eggs
1/2 cup heavy cream
1 cup packed light brown sugar, divided
2 1/2 tsp. kosher salt, divided
1 1/2 cups (12 oz.) salted butter, cubed and divided
Cooking spray
1 1/2 cups uncooked old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon

Directions

Boil and mash sweet potatoes:

Preheat oven to 375°F. Place sweet potatoes and water in a large saucepan; bring to a boil over high. Cover and reduce heat to medium-low; simmer until sweet potatoes are very tender, about 25 minutes. Drain. Return sweet potatoes to pan; mash using a masher to desired consistency.
Make casserole filling:

Whisk together eggs, cream, 1/4 cup of the sugar, and 2 teaspoons of the salt in a medium bowl. Whisk in 2 cups of the mashed sweet potatoes 1/2 cup at a time. Add mixture to remaining mashed sweet potatoes in pan; stir until well combined. Add 1/2 cup of the butter, stirring until melted.
Add filling to dish:

Transfer mixture to a 13- x 9-inch baking dish coated with cooking spray.
Make topping:

Stir together oats, flour, cinnamon, and remaining 3/4 cup sugar and 1/2 teaspoon salt in a medium bowl. Add remaining 1 cup butter; work butter into oat mixture using your fingers until well combined. Sprinkle evenly over casserole in baking dish. (If making ahead of time, cover casserole, and store in refrigerator up to 4 days.)
Bake casserole:

Bake in preheated oven until top is browned, 50 to 55 minutes. Let stand at room temperature 10 minutes.

Frequently Asked Questions

Are sweet potatoes the same as yams?

Sweet potatoes and yams are different, in spite of their names often being used interchangeably. True yams have a dark, bark-like skin, and more starchy texture, while sweet potatoes have thin skins, and cook up moist and tender.
Why does sweet potato casserole become watery?

Make sure to drain your boiled sweet potatoes thoroughly to avoid excess liquid that could cause a watery filling.
Do you need to add eggs to sweet potato casserole?

While you could technically skip the eggs in sweet potato casserole, the filling would not be as light and fluffy, or as perfectly set for scooping.
Can I make this sweet potato casserole gluten-free?

Swap the all-purpose flour with a gluten-free flour blend or oat flour for a gluten-free version of this casserole.