Make-Ahead Sweet Potato Casserole with Pecans
Layered sweet potato casserole with orange zest, cinnamon, nutmeg, toasted pecans, and marshmallow topping. Prepare up to two days ahead and bake until golden. The make-ahead approach simplifies holiday planning while maintaining creamy potato texture and caramelized marshmallow finish.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
- 1 teaspoon orange zest, grated
- ¼ cup fresh orange juice, from 1 large orange
- ¼ cup butter, melted
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoons ground nutmeg
- 1 teaspoons salt
- 2 cups pecans, chopped and toastedwalnuts1:1nutty flavorFull guide →
- 15 marshmallowsvegan marshmallows1:1vegan removes:milkFull guide →
Instructions
- 1
Spray 9x13 baking dish with non-stick cooking spray and set aside.
- 2
Peel sweet potatoes and cut into 2-inch pieces. Place in large pot, cover with water, and bring to boil over medium-high heat until fork tender, about 20 minutes.
- 3
Drain well and transfer to large mixing bowl. Mash until creamy, or use hand mixer if you prefer whipped consistency.
- 4
Zest orange in small bowl and juice it, measuring about 1/4 cup juice. Whisk juice with melted butter.
- 5
In another small bowl, combine brown sugar, cinnamon, nutmeg, and salt.
- 6
Layer half of sweet potato filling in prepared baking dish. Sprinkle with half of brown sugar mixture, drizzle with half of butter mixture, and top with half of pecans. Repeat with remaining ingredients.
- 7
Top entire casserole evenly with marshmallows.
- 8
Cover with plastic wrap and refrigerate overnight or up to two days.
- 9
Remove from refrigerator and let sit on counter for 30 minutes.
- 10
Preheat oven to 350 degrees. Bake for 25-30 minutes until marshmallows are golden and casserole is bubbling and hot.
Tips
Toast pecans before using to enhance flavor and prevent sogginess from sweet potato moisture.
Use a hand mixer for whipped texture or mash by hand for chunkier consistency.
Allow casserole to rest 30 minutes after refrigeration to ensure even baking.
Good to Know
Cover and refrigerate up to two days before baking.
Assemble casserole, cover with plastic wrap, and refrigerate overnight or up to two days. Let sit at room temperature 30 minutes before baking.
Serve warm as holiday side dish.
Common Mistakes
Skip toasting pecans to avoid soggy nuts from potato moisture
Omit resting time after refrigeration to avoid uneven baking