This Make Ahead Sweet Potato Casserole is perfect as it allows you to – as the name implies! – make it ahead of time and serve when you’re ready.
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Original content posted November 2015. Updated November 2018.
So for the second time in our three years of celebrating Thanksgiving in Cleveland, it appears like I’m going to have to get creative. Friends, I’ve been without an operating oven for almost six weeks now and I’m close to losing my mind. I had to prepare Thanksgiving two years ago sans oven and although I pulled it off, it’s not something I ever intended to do again.
Allow me to throw myself a pity party for a few moments, will you? Then I’ll reward you with your new favorite Thanksgiving side dish, Make Ahead Sweet Potato Casserole.
Not only does it prove to be a bit difficult to share recipes with you without an oven, but it also adds to my already through the roof stress level. In the past two, weeks while dealing with the oven saga, my original baby, Thomas Paulding the cat, was diagnosed with cancer and likely won’t be with us much longer.
Not only was that a blow to me but having to tell your children that a pet is very sick is one of the most heartbreaking things ever. And then this week? Our furnace went out and we’re awaiting a part for it as well. All of this in the midst of us attempting to figure out where we’re moving in June and, well, I’m getting more grey hairs than I can count.
Thanks for letting me keep it real, back to Thanksgiving…
Can You Make Sweet Potato Casserole Ahead of Time?
Absolutely! Preparing Thanksgiving and insuring you have enough room in the oven for the myriad of dishes you’re making and that everything is done at the same time can also be stressful.
Have no fear, I’m here to save the day! No matter if you’re hosting dinner or taking a dish elsewhere, this Make Ahead Sweet Potato Casserole is perfect as it allows you to – as the name implies! – make it ahead and serve at room temperature when you’re ready.
Sure, you can also serve it straight from the oven, but I love the consistency of serving it after the allowing the flavors to continue to merry a bit.
Thanksgiving staple sweet potatoes take a swim with half and half, vanilla and brown sugar before being mashed together. They’re then topped with marshmallows – because they’re required! – and pecan streusel before being baked to perfection. This Make Ahead Sweet Potato Casserole is a holiday side dish must!
How to Make Make Ahead Sweet Potato Casserole
 Place sweet potatoes in large dutch oven and cover with water. Bring to a boil and cook until fork tender.
 Meanwhile, in a small bowl, add flour, brown sugar and salt.
 Whisk together until combined.
 Using two forks or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
 Stir pecans into flour mixture and set bowl aside.
 Drain sweet potatoes and transfer to the bowl of an electric mixer.
 Add half and half, brown sugar, salt and vanilla.
 Using an electric mixer, mix together until smooth and combined.
 Add eggs and beat until well combined.
 Pour sweet potato mixture into greased 9×13 baking dish.
 Sprinkle marshmallows evenly over sweet potato mixture.
 Sprinkle streusel evenly over marshmallows. Bake casserole at 375 degrees for 30-35 minutes or until marshmallows are golden brown or desired color.
How Far Ahead Can You Make Sweet Potato Casseroles?
I typically make this casserole first thing on Thanksgiving morning before my kitchen schedule becomes too hectic and then allow it to sit on the counter until dinner time.
You also could easily make the sweet potato mixture a day or two ahead of time and put it in your baking dish and then refrigerate. You would then only need to top it with the marshmallows and pecan streusel prior to baking.
The choice is yours!
Make Ahead Sweet Potato Casserole
- 4 pounds sweet potatoes peeled and sliced into 1" rounds
- 2 cups half and half
- 3/4 cup brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
Marshmallow and Pecan Streusel
- 10.5 ounces mini marshmallows
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 2 tablespoons butter cut into small pieces
- 1/2 cup chopped pecans
- Preheat oven to 375 degrees.
- Place sweet potatoes in large dutch oven and cover with water. Bring to a boil and cook until fork tender.
Marshmallow and Pecan Streusel
- Meanwhile, in a small bowl, stir together flour, brown sugar and salt. Using two forks or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
- Stir pecans into flour mixture. Set bowl aside.
- Drain potatoes and transfer to the bowl of an electric mixer.
- Add half and half, brown sugar, salt and vanilla. Beat until smooth and combined.
- Add eggs and beat until well combined.
- Pour sweet potato mixture into greased 9x13 baking dish.
- Sprinkle marshmallows evenly over sweet potato mixture.
- Sprinkle streusel evenly over marshmallows.
- Bake casserole for 30-35 minutes or until marshmallows are golden brown or desired color.
- Casserole may be served immediately or allowed to sit at room temperature up to four hours prior to serving.
Or if you’re looking for a alternate ways to prepare your sweet potatoes, these Melting Sweet Potatoes, Sweet Potato Salad with Bacon, Instant Pot Sweet Potatoes and Maple Buttered Sweet Potato Wedges would all be amazing options.