Sandra This Paula Deen Sweet Potato Casserole Recipe is a creamy and sweet recipe, which is made with a crunchy brown sugar and pecan topping. It’s the perfect Thanksgiving side dish, ready in about 55 minutes.
Paula Deen Sweet Potato Casserole Recipe Ingredients
For the Casserole:
- 3 cups cooked and mashed sweet potatoes
- 1 cup white sugar (or ½ cup for less sweetness)
- ⅓ cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup whole milk (or half-and-half)
For the Topping:
- 3 tablespoons butter, melted
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 cup chopped pecans
How To Make Paula Deen Sweet Potato Casserole
- Preheat Oven: Preheat your oven to 325°F (165°C). Lightly grease a 9×9 or 9×13 inch casserole dish.
- Mix the Sweet Potato Filling: In a large mixing bowl, combine the mashed sweet potatoes, white sugar, ⅓ cup of melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Stir until well combined.
- Add Milk: Pour in the milk and mix until the filling is smooth and has a consistency similar to pumpkin pie filling.
- Assemble the Casserole: Pour the sweet potato mixture into the prepared casserole dish and spread it evenly.
- Make the Topping: In a separate small bowl, mix together the 3 tablespoons of melted butter, brown sugar, flour, and chopped pecans until crumbly.
- Add Topping and Bake: Sprinkle the pecan topping evenly over the sweet potato mixture. Bake for 25-30 minutes, or until the center is set but still has a slight wobble.
- Rest and Serve: Let the casserole rest for a few minutes before serving warm.
Recipe Tips
- How to adjust the sweetness? The original recipe is very sweet. For a more balanced flavor, consider reducing the white sugar in the filling to ½ cup, as suggested in the source recipe notes.
- How do I cook sweet potatoes for mashing? You can either peel, cube, and boil the sweet potatoes for 15-20 minutes until fork-tender, or bake them whole at 400°F (200°C) for 45-60 minutes until soft, then scoop the flesh out.
- Can I make this nut-free? Yes. To make a nut-free version, simply omit the pecans from the topping. You can substitute with rolled oats to maintain a crunchy texture.
- How do I know when the casserole is done? The casserole is ready when the filling is set around the edges and the center is just slightly wobbly. It will continue to firm up as it cools.
What To Serve With Sweet Potato Casserole
This dish is a quintessential holiday side, pairing perfectly with:
- Roasted Turkey and gravy
- Glazed Ham
- Green Bean Casserole
- Cranberry Sauce
How To Store Sweet Potato Casserole
- Refrigerate: Cover the cooled casserole tightly or transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freeze: You can freeze the baked casserole. Cool it completely, wrap well in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Sweet Potato Casserole Nutrition Facts
- Serving Size: ~0.5 cup
- Calories: 635 kcal
- Protein: 6g
- Carbohydrates: 91g
- Fat: 30g
- Sugar: 73g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can prepare the sweet potato filling and store it in the greased casserole dish, covered, in the refrigerator for up to 2 days. Prepare the topping separately and sprinkle it on just before baking.
Yes, you can use canned sweet potatoes. Be sure to drain them very well and mash them thoroughly. If they are packed in syrup, you will definitely want to reduce the amount of sugar in the filling.
If the topping isn’t crunchy, it may be because there was too much moisture or it was overmixed. Mix the topping ingredients until just crumbly. You can also place the casserole under the broiler for a minute or two at the end of baking to crisp it up, but watch it very carefully to prevent burning.
Paula Deen Sweet Potato Casserole Recipe
Description
A rich, creamy sweet potato filling baked under a crunchy, sweet streusel topping made with brown sugar and pecans.
Ingredients
Instructions
- Preheat oven to 325°F (165°C) and grease a casserole dish.
- In a large bowl, mix all sweet potato filling ingredients until smooth.
- Pour the filling into the prepared dish.
- In a separate bowl, mix all topping ingredients until crumbly.
- Sprinkle the topping evenly over the sweet potato filling.
- Bake for 25-30 minutes, until the center is mostly set.
- Let the casserole rest for 5 minutes before serving.
Notes
- For a less intensely sweet dish, reduce the white sugar in the filling to ½ cup.
- You can prepare the filling and topping separately and store them for up to two days before assembling and baking.
- To make this nut-free, simply omit the pecans from the topping.
- Ensure the sweet potatoes are well-mashed for a smooth, creamy filling.
