Paula Deen Sweet Potato Casserole Recipe

There's nothing quite like the rich, buttery aroma of Paula Deen’s famous Sweet Potato Casserole filling your kitchen. This Southern classic takes sweet potatoes to a whole new level, transforming them into a creamy, decadent side dish with a crispy, pecan-studded topping.

I first discovered this recipe during a Thanksgiving potluck, where it stole the spotlight from the turkey. Since then, it has become a holiday staple in my family, bringing back fond memories of laughter and full bellies every fall season. But trust me, it's perfect for any occasion where comfort food is in order.

Why You’ll Love This Sweet Potato Casserole

Prepare to have your taste buds wowed by the perfect marriage of creamy and crunchy in this Sweet Potato Casserole. It's no wonder Paula Deen made this recipe a household name.

First, the filling is velvety smooth and full of natural sweetness from perfectly cooked sweet potatoes, balanced with a hint of warm spices. A generous amount of butter and cream gives it a rich, silky texture that feels downright indulgent.

The topping, though, is the real showstopper. A blend of brown sugar, chopped pecans, and melted butter creates a caramelized crust that contrasts beautifully with the fluffy potatoes beneath. It adds that perfect crunch you didn’t know you needed.

This recipe is also wonderfully make-ahead friendly, saving you valuable time on busy days. Simply prepare the sweet potato mixture and topping the night before, and bake when you're ready. It’s stress-free and impressively delicious!

Finally, you’ll love how family-friendly and crowd-pleasing this dish is. Kids and adults alike will go back for seconds, making it an essential part of your holiday menu.

Ingredients Notes

This Paula Deen Sweet Potato Casserole comes together with simple, accessible ingredients, each adding to its irresistible flavor and texture.

• Sweet Potatoes: The base of the casserole, sweet potatoes are naturally starchy and sweet. You’ll need about 3 cups of mashed potatoes, which typically requires 4-5 large sweet potatoes. Baking or boiling the sweet potatoes until tender brings out their full flavor.
• Butter: Unsalted butter works best to control the saltiness of the dish. It adds richness and keeps the potatoes moist while giving the topping a deliciously crisp texture.
• Sugar: Both granulated sugar (for the filling) and brown sugar (for the topping) are used. Brown sugar has a hint of molasses that complements the pecans beautifully.
• Eggs: These are essential for binding the casserole and giving it a light, fluffy texture. Make sure your sweet potatoes have cooled slightly before mixing in the eggs to avoid scrambling.
• Pecans: The chopped pecans in the topping provide a nutty crunch that contrasts perfectly with the smooth filling. Feel free to adjust the amount to your liking, but don’t skip them – they’re key to that signature texture.
• Vanilla Extract: A splash of vanilla rounds out the flavors in the casserole, giving it a warm, cozy aroma.

For this recipe, you’ll also need a 9x13-inch baking dish, mixing bowls, and a potato masher or food processor to achieve the perfect potato texture.

How To Make This Sweet Potato Casserole

Creating Paula Deen’s Sweet Potato Casserole is easier than you think. Here’s how to make it step by step.

1. Prep the Sweet Potatoes: Start by either boiling or baking your sweet potatoes until fork-tender. If boiling, peel and cut the sweet potatoes into chunks and cook in a pot of boiling water for 20-25 minutes. If baking, poke holes in the unpeeled potatoes and bake at 400°F for about an hour. Once tender, remove the skins and mash them until smooth.
2. Make the Filling: In a large mixing bowl, combine the mashed sweet potatoes with ½ cup melted butter, ⅓ cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, and a pinch of salt. Mix until well combined, either by hand or using an electric mixer. The mixture should be creamy and smooth.
3. Prepare the Topping: In a separate bowl, mix together 1 cup brown sugar, ⅓ cup all-purpose flour, ⅓ cup melted butter, and 1 cup chopped pecans. The topping should have a crumbly texture. Sprinkle it evenly over the sweet potato mixture.
4. Bake and Serve: Transfer the sweet potato mixture into a greased 9x13-inch baking dish and spread it out evenly. Add the pecan topping over the top and bake in a preheated oven at 350°F for 25-30 minutes, or until the topping is golden brown and crispy. Let it cool for a few minutes before serving.

This dish comes together in just under an hour, and it’s well worth the wait. The smell of brown sugar and toasted pecans will have everyone running to the table!

Storage Options

If you have leftovers (which is rare!), storing this Sweet Potato Casserole is a breeze. Here’s how to do it:

• Refrigerate: Transfer any cooled leftovers into an airtight container. The casserole will keep for up to 4-5 days in the fridge. Just reheat individual portions in the microwave or warm the entire dish in the oven at 300°F until heated through.
• Freeze: You can also freeze the casserole before baking. Wrap it tightly with plastic wrap and then a layer of aluminum foil. It’ll keep for up to 2 months. When ready to use, thaw overnight in the fridge and bake as directed.
• Reheat: For a crispy topping, reheat in the oven rather than the microwave. The pecans will stay nice and crunchy!

Variations and Substitutions

One of the best things about this Sweet Potato Casserole is how versatile it is. Here are some fun ways to switch things up:

1. Nut-Free Option: If you have nut allergies in the family, swap out the pecans for crunchy cornflakes or crushed graham crackers. The topping will still have that great texture!
2. Marshmallow Topping: For a more classic take, add mini marshmallows on top of the pecan mixture. The marshmallows will puff up and become golden brown, adding extra sweetness.
3. Less Sweet Version: If you prefer a less sugary dish, reduce the sugar in both the filling and topping by half. The natural sweetness of the potatoes will still shine through.
4. Spiced Variation: Add a teaspoon of ground cinnamon and a pinch of nutmeg or ginger to the sweet potato filling for a warm, spiced flavor perfect for autumn.
5. Dairy-Free: Use coconut oil instead of butter and almond milk instead of cream for a dairy-free version. It adds a subtle coconut flavor that pairs surprisingly well with sweet potatoes.

Feel free to experiment with your favorite flavors and ingredients. The beauty of this recipe is that it can be customized to suit your taste or dietary needs. Happy cooking!

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