Paula Deen Sweet Potato Casserole Recipe

Introduction

Paula Deen’s Sweet Potato Casserole is a comforting and indulgent side dish perfect for holiday gatherings or cozy dinners. With a creamy sweet potato base and a crunchy, buttery pecan topping, this casserole combines sweet and warm spices for a classic Southern treat.

Ingredients

• 3 large sweet potatoes (peeled, chopped)
• 1 cup light brown sugar
• ⅓ cup melted unsalted butter
• 2 eggs
• ½ teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup cream
• 3 tablespoons melted unsalted butter (for topping)
• 1 cup light brown sugar (for topping)
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 1 cup chopped pecans

Instructions

1. Step 1: Start by cooking the sweet potatoes. Bring a large pot of water to a boil and add the chopped sweet potatoes. Boil for 20 minutes, then drain the potatoes and transfer them to a large bowl. Mash until smooth and let cool.
2. Step 2: Preheat your oven to 325℉. Grease a 9×13-inch casserole dish and set it aside.
3. Step 3: Make the filling by combining the mashed sweet potatoes, 1 cup brown sugar, ⅓ cup melted butter, eggs, vanilla extract, cinnamon, nutmeg, and cream in a large bowl. Mix well until smooth—an electric mixer works best but you can also mix by hand.
4. Step 4: Pour the sweet potato filling into the prepared casserole dish and spread evenly.
5. Step 5: Prepare the topping by mixing together 3 tablespoons melted butter, 1 cup brown sugar, flour, salt, and chopped pecans in a medium bowl until combined.
6. Step 6: Sprinkle the topping evenly over the sweet potato layer.
7. Step 7: Bake the casserole for about 25 minutes, until the topping is golden brown and set.
8. Step 8: Serve warm and enjoy this rich and delicious side dish.

Tips & Variations

• For extra flavor, try adding a pinch of ground ginger or a splash of orange juice to the sweet potato mixture.
• Use pecan halves instead of chopped for a different texture on top.
• Make the casserole a day ahead and refrigerate; bake it fresh before serving for convenience.

Storage

Store leftover sweet potato casserole covered in the refrigerator for up to 3 days. Reheat in a 350℉ oven until warmed through to retain its crispy topping and creamy interior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

While fresh sweet potatoes provide the best texture and flavor, you can use canned sweet potatoes in a pinch. Drain and mash them well before mixing with the other ingredients.

Is this casserole suitable for freezing?

Yes, you can freeze the casserole before baking. Cover tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

Paula Deen Sweet Potato Casserole Recipe

Print Recipe

★★★★★

4.8 from 130 reviews

Paula Deen’s Sweet Potato Casserole is a classic Southern comfort food featuring creamy mashed sweet potatoes blended with warm spices and topped with a crunchy pecan streusel. This delightful dish is perfect for holiday dinners or any time you want a sweet, satisfying side.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Southern

Ingredients

Scale 1x2x3x

Sweet Potato Filling

• 3 large sweet potatoes, peeled and chopped
• 1 cup light brown sugar
• ⅓ cup melted unsalted butter
• 2 eggs
• ½ teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup cream

Topping

• 3 Tablespoons melted unsalted butter
• 1 cup light brown sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 1 cup chopped pecans

Instructions

1. Boil the Sweet Potatoes: Bring a large pot of water to a boil. Add the peeled and chopped sweet potatoes and boil for about 20 minutes until fully tender. Drain the water and transfer the potatoes to a large bowl. Mash them with a fork or potato masher until smooth, then allow to cool.
2. Preheat Oven and Prepare Dish: Preheat your oven to 325℉ (163℃). Grease a 9×13-inch casserole dish and set it aside.
3. Make the Filling: In a large bowl, combine the mashed sweet potatoes, 1 cup light brown sugar, ⅓ cup melted butter, eggs, vanilla extract, cinnamon, nutmeg, and cream. Use an electric mixer or whisk to blend everything until very smooth and evenly mixed.
4. Spread Filling in Dish: Pour the sweet potato mixture into the prepared casserole dish and spread it out evenly to form a smooth layer.
5. Prepare the Topping: In a medium bowl, mix together the 3 tablespoons melted butter, 1 cup light brown sugar, all-purpose flour, salt, and chopped pecans until well combined and crumbly.
6. Add the Topping: Sprinkle the pecan topping evenly over the sweet potato filling in the casserole dish, covering the surface thoroughly.
7. Bake the Casserole: Place the casserole in the preheated oven and bake for about 25 minutes until the topping is set and the pecans are golden brown.
8. Serve Warm: Remove the casserole from the oven and serve warm as a delicious side dish.

Notes

• Make sure the sweet potatoes are fully cooled before mixing with the eggs to avoid scrambling.
• You can substitute cream with half-and-half or milk if desired, but cream gives a richer texture.
• Use freshly chopped pecans for the best flavor and crunch.
• The casserole can be prepared a day ahead and refrigerated; just bake before serving.
• Cover with foil if the topping browns too quickly during baking.

Keywords: sweet potato casserole, Paula Deen, Southern side dish, holiday casserole, pecan topping, mashed sweet potatoes