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Easy Make-Ahead Sweet Potato Casserole for Kids

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A creamy, kid-approved sweet potato casserole that can be prepped up to two days in advance. With a buttery crumb topping and just the right sweetness, it’s the perfect stress-free side dish for holidays or weeknight dinners.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4–5 medium), peeled and cubed
  • 1/2 cup unsalted butter, melted, divided
  • 1/2 cup packed brown sugar, divided
  • 2 large eggs, room temperature
  • 1/4 cup milk (whole, 2%, or oat milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1 cup mini marshmallows (optional)

Instructions

  1. Preheat oven to 375°F (190°C) if baking immediately.
  2. Peel and chop sweet potatoes into 1-inch cubes. Place in a large pot, cover with cold water by 1 inch, and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
  3. Drain sweet potatoes and let steam off for 1-2 minutes. Transfer to a large bowl and mash with a potato masher or hand mixer until smooth.
  4. Add 1/4 cup melted butter, 1/4 cup brown sugar, eggs, milk, vanilla, cinnamon, and salt to the mashed sweet potatoes. Mix until well combined and creamy.
  5. In a separate bowl, combine remaining 1/4 cup melted butter, remaining 1/4 cup brown sugar, flour, and chopped pecans. Mix with a fork until crumbly.
  6. Spread sweet potato mixture evenly into a greased 9×13-inch baking dish. Sprinkle crumb topping evenly over the top.
  7. If baking immediately: Bake uncovered for 25-30 minutes until hot and bubbly, and topping is golden brown. If using marshmallows, add them during the last 5 minutes of baking.
  8. If making ahead: Cover assembled unbaked casserole with foil or plastic wrap and refrigerate for up to 2 days. Before baking, let sit at room temperature for 30 minutes. Bake as directed, adding 10-15 minutes to baking time.
  9. Let casserole rest for 5-10 minutes before serving.

Notes

For best results, use room temperature eggs to prevent the butter from seizing. Toast pecans before adding to the topping for enhanced flavor. If making ahead, store the crumb topping separately and sprinkle on just before baking to keep it crispy. Let the casserole rest 5-10 minutes after baking for cleaner slices.

Nutrition

Keywords: sweet potato casserole, make-ahead, kid-friendly, Thanksgiving side dish, easy sweet potato casserole, holiday side dish, comfort food

Find it online: https://oracooks.com/easy-make-ahead-sweet-potato-casserole-for-kids/