Creamy sweet potatoes topped with a crunchy caramelized brown sugar and pecan crumble come together in this light, fluffy sweet potato soufflé-style casserole — an ideal holiday side dish.

Last year my cousin shared her family recipe for what she originally called Sweet Potato Soufflé. I’d always made candied yams for Thanksgiving — lots of butter, brown sugar, and marshmallows — so I wasn’t eager to change. I’m glad I gave this one a try. It’s light, easy to prepare, and has a texture that reminds me of a crustless sweet potato pie. This dish deserves a spot on the holiday table.

The recipe is straightforward and perfect for busy holiday cooking. You can use fresh baked sweet potatoes, yams, or canned sweet potatoes for convenience. I prefer canned for quick prep, but either works beautifully.

How To Make Easy Sweet Potato Pecan Casserole

Drain two large cans of sweet potatoes and mash them in a large bowl with a potato masher or a hand mixer until you have about 3 cups of prepared sweet potatoes or yams. If you use a mixer, be careful — the mixture can splatter when you start mixing.

Add 1/2 cup melted butter, 1 cup packed brown sugar, 1 teaspoon vanilla, and 2 eggs. Mix until well combined; a few small lumps are fine. Pour the mixture into a greased 9 x 13-inch casserole dish and spread evenly.

Pre-baked Sweet Potato Casserole

Preheat the oven to 350°F (175°C). Place the casserole in the oven and bake for about 15 minutes while you prepare the crumb topping.

Pecan Brown Sugar Crunch Topping

In a small bowl combine 1/3 cup chilled butter cut into pieces, 1 cup packed brown sugar, 1/3 cup flour, and 1 cup chopped pecans. Use a fork or your fingers to rub the butter into the dry ingredients until pea-sized crumbs form. This yields a crisp, caramelized topping that contrasts perfectly with the creamy sweet potatoes.

Remove the casserole from the oven using oven mitts and evenly sprinkle the pecan crumb topping over the sweet potato layer, taking care not to touch the hot dish.

Finishing Bake for Sweet Potato Casserole

Return the casserole to the oven and bake for another 35–40 minutes, until the center is set and the dish no longer jiggles. When it comes out of the oven it should be slightly firm. Let it rest briefly, then admire the golden, crunchy topping before serving.

This casserole releases warm fall aromas — caramelized sugar, toasted nuts, and baking spice. My cousin suggested renaming the dish from “soufflé” to Sweet Potato Pecan Casserole since it isn’t a true soufflé, and the new name fits perfectly. Call it whatever you like — just call it delicious.

The combination of creamy sweet potatoes and the crunchy pecan-brown-sugar topping creates a wonderful contrast of textures. If you like, add a pinch of warm spice — nutmeg, allspice, or cardamom would be lovely additions.

I’m grateful my cousin shared this family favorite. It’s easy to make, stores well, and is a crowd-pleaser at holiday dinners.

Tips for making Sweet Potato Casserole

1. You can make this recipe with sweet potatoes, yams, or even pumpkin for a twist.
2. The prepared sweet potato base can be made ahead and refrigerated for 2–3 days. Assemble the crumb topping the day you plan to bake.
3. You can freeze the assembled base for up to a month. Thaw before baking for best, predictable results — otherwise adjust baking time as needed.

Here are a few of my other favorite Holiday Side Dish Recipes

• Savory Herbed Instant Pot Mashed Potatoes
• Fresh Green Bean Casserole
• Homemade Turkey Gravy
• Best Sausage and Herb Stuffing
• Cranberry Orange Jello Salad
• Spiced Cranberry Orange Sauce
• Roasted Herbed Acorn Squash and Pears
• Baked Sweet Potato and Potato Medley
• Southern Black Eyed Peas

I hope you serve this easy, flavorful side dish at your Thanksgiving or holiday meal — even guests who aren’t usually sweet potato fans often love this pecan-topped casserole.

Thanks so much for stopping by. Happy nesting!

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