Paula Deen Sweet Potato Casserole Recipe

There's something about the aroma of sweet potato casserole that brings an instant wave of comfort and nostalgia. It's the perfect blend of creamy, cinnamon-spiced sweet potatoes topped with a buttery, pecan-laden crumble that delights with every spoonful.

this Recipe

I first tried Paula Deen's Sweet Potato Casserole at a holiday potluck, and it was love at first bite. The rich, sweet topping with a hint of crunch made it the standout dish of the night, and I knew I had to make it a staple in my own holiday menu. This recipe is an absolute must-try for family gatherings or even when you’re craving something irresistibly warm and indulgent.

Why You'll Love This Sweet Potato Casserole

Get ready to fall head over heels for this southern classic. Paula Deen's Sweet Potato Casserole is more than just a side dish – it's a dessert-like indulgence that perfectly complements any holiday feast.

First and foremost, this recipe is ridiculously easy to make. With just a few basic steps, you can prepare a crowd-pleasing casserole in no time. It’s ideal for Thanksgiving or Christmas when you want impressive dishes that don’t add extra stress.

The texture is heavenly. The mashed sweet potatoes are silky smooth, almost like a whipped cloud, while the topping offers the perfect contrast: buttery, crunchy, and just the right amount of sweet.

You'll also love how customizable this casserole is. Whether you prefer a more traditional pecan topping or want to experiment with mini marshmallows, the options are endless. It's a dish that can be tailored to your taste and mood.

Lastly, it has that classic Southern flavor everyone craves. With rich, buttery notes and a hint of warm spices, this dish brings a comforting, homemade touch to any meal.

Ingredients Notes

The magic of Paula Deen's Sweet Potato Casserole lies in its combination of simple yet flavorful ingredients. Here’s what makes each component shine:

Sweet Potatoes: The star of the dish, these root vegetables are naturally sweet and become incredibly creamy when mashed. Roasting or boiling them brings out their caramel-like flavors, making the casserole irresistible.

Butter: Paula Deen's recipes are known for their generous use of butter, and for good reason. It adds richness and a velvety texture to the sweet potato base, while also enhancing the flavor of the crunchy topping.

Sugar: Both brown and granulated sugar are used to sweeten the dish. Brown sugar adds a deep, molasses-like flavor, especially in the topping, while granulated sugar ensures the potatoes have a pleasant, balanced sweetness.

Eggs: Eggs help bind the mashed sweet potatoes, giving the casserole a light, souffle-like texture. Make sure to let the sweet potatoes cool slightly before mixing in the eggs to avoid scrambling them.

Pecans: These nuts bring a satisfying crunch to the topping, and their natural buttery flavor pairs beautifully with the brown sugar and butter. You can chop them finely for a more even distribution or leave them in larger pieces for extra crunch.

All-Purpose Flour: Used in the topping, flour helps bind the pecans and sugar together, creating a delectable crumbly texture that contrasts perfectly with the soft sweet potatoes.

For special equipment, you’ll only need a large pot for boiling, a mixing bowl for the topping, and a sturdy baking dish. A potato masher or hand mixer will also come in handy for achieving the perfect consistency.

How To Make This Sweet Potato Casserole

Making Paula Deen's Sweet Potato Casserole is easier than you might think. Here’s how to whip up this heavenly dish step by step.

Start by peeling and cutting 4 large sweet potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat and let them simmer until fork-tender, about 15-20 minutes. Drain the potatoes and transfer them to a large mixing bowl.

Next, mash the sweet potatoes until smooth. You can use a potato masher for a rustic texture or a hand mixer for a creamier result. Add in ½ cup of butter, ⅓ cup of granulated sugar, 2 large eggs (beaten), 1 teaspoon of vanilla extract, and a pinch of salt. Mix until well combined and silky.

Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish. Now, it’s time to prepare the irresistible pecan topping.

In a separate bowl, mix together 1 cup of brown sugar, ⅓ cup of all-purpose flour, 1 cup of chopped pecans, and ⅓ cup of melted butter. Stir until the mixture is crumbly and well coated. Sprinkle this over the sweet potatoes, spreading it out evenly to cover the surface.

Bake at 350°F for 25-30 minutes, or until the topping is golden brown and the sweet potatoes are bubbling around the edges. The scent of warm pecans and caramelized sugar will fill your kitchen, making it hard to wait until it’s done!

The total time for this recipe is just under an hour, making it a perfect dish to prepare while other parts of your meal are cooking. It’s best served warm, fresh from the oven.

Storage Options

If you have leftovers (which is rare because it’s so delicious!), they store beautifully. Simply transfer the casserole to an airtight container and refrigerate for up to 3-4 days. To reheat, place individual portions in the microwave or pop the whole dish in the oven at 325°F until warmed through.

For freezing, let the casserole cool completely, then wrap tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat in the oven.

Variations and Substitutions

This casserole is wonderfully versatile, allowing you to make it your own with a few simple tweaks.

If you prefer a marshmallow topping, swap the pecan crumble for a layer of mini marshmallows. Bake until golden and gooey for a more kid-friendly twist.

Add a touch of spice to the sweet potatoes with ½ teaspoon of cinnamon or a pinch of nutmeg. This adds warmth and depth to the dish, perfect for chilly weather.

For a healthier version, you can reduce the sugar in the sweet potato mixture and use half-and-half instead of butter. It won’t be quite as rich, but still delicious.

Make it nut-free by substituting the pecans with crushed graham crackers or even rolled oats. The topping will still have a pleasant crunch without the nuts.

Feeling adventurous? Add a splash of bourbon to the sweet potatoes for a sophisticated, boozy flavor. Just make sure to simmer off the alcohol slightly if serving to kids.

Experiment with your favorite flavors and toppings – this dish can handle it all! It's a foolproof recipe that’s sure to become a beloved tradition in your home.

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