Paula Deen Sweet Potato Casserole Recipe
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.
- 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
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
- 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.
- Preheat Oven and Prepare Dish: Preheat your oven to 325℉ (163℃). Grease a 9×13-inch casserole dish and set it aside.
- 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.
- Spread Filling in Dish: Pour the sweet potato mixture into the prepared casserole dish and spread it out evenly to form a smooth layer.
- 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.
- Add the Topping: Sprinkle the pecan topping evenly over the sweet potato filling in the casserole dish, covering the surface thoroughly.
- 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.
- 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
