Paula Deen Sweet Potato Casserole

This warm, cozy Paula Deen sweet potato casserole recipe tastes just like the classic Southern version—rich, buttery, perfectly sweet, and topped with that iconic crunchy pecan praline. It’s the ultimate holiday side dish, and it always disappears fast at Thanksgiving or Christmas dinner!

Need another down-home side dish for your holiday celebration? Hashbrown Casserole is a favorite too! Don’t forget the Cornbread Dressing either.

Ingredients for Paula Deen Sweet Potato Bake

See recipe card below this post for ingredient quantities and full instructions.

• Sweet potatoes – Fresh cooked sweet potatoes give the best flavor, but canned sweet potatoes or yams also work.
• Brown sugar – Paula Deen’s original version uses both white and brown sugar, but after testing it both ways, my family prefers all brown sugar for that richer molasses flavor. (Shh, don’t tell Paula!)
• Eggs – Help the casserole set into a smooth, custardy texture, kind of like Sweet Potato Souffle.
• Flavorings – Pure vanilla extract, ground cinnamon, and nutmeg add lots of cozy flavor.
• Heavy cream – Heavy cream gives the casserole a rich flavor and a silky texture. You could also use half-and-half if preferred.

For the Topping:

• Butter and brown sugar – For the praline flavor.
• Flour – This gives the topping structure, so the butter and sugar don’t just melt into the casserole.
• Pecans – Pecans add a wonderful, nutty crunch to the topping. You could also use walnuts.

Variations

Here are a few variation options for this sweet potato casserole.

• Use any preparation method to make the sweet potatoes: You can use any type of cooked sweet potatoes you’d like. Instant Pot Sweet Potatoes, baked sweet potatoes, air fryer sweet potatoes, or even canned sweet potatoes are perfect. You need about 3 cups of mashed sweet potatoes to make the filling. 
• Skip the nuts: You can omit the nuts in the topping to make a nut-free sweet potato casserole. Swap them for oats or pepitas if you want the texture without the allergy concerns!
• Make it a little lighter: You can use whole milk or non-dairy milk in place of the heavy cream. The casserole won’t taste quite as rich, but it will still be delicious!
• Add marshmallows: Not ready to abandon #TeamMarshmallow quite yet? Sprinkle on marshmallows in the last 10 minutes of baking.
• Make it without the sweet potatoes: Yep, you can do that! Simply substitute 3 cups of cooked, mashed squash or pumpkin for the sweet potatoes.

How to Make Paula Deen Sweet Potato Casserole

1. Cook the sweet potatoes: Bring a large pot of water to a boil, and add the chopped sweet potatoes. Boil for 20 minutes. Strain the potatoes, discard the water, and add the cooked potatoes to a large bowl. Mash with a fork or potato masher until smooth. Let the potatoes cool. 

2. Make the sweet potato filling: Add all of the ingredients for the filling to a large bowl, and blend together. I like to mix everything with an electric mixer to make sure it is very smooth, but you can also mix by hand. 

3. Pour the filling into the pan: Pour the sweet potato filling into the prepared baking dish, and spread it across the pan in an even layer. 

4. Top and bake: Mix all of the ingredients for the topping, then sprinkle over the casserole. Bake for about 25 minutes at 325ºF. The top of the casserole will look set and the nuts in the topping will be golden brown when it’s done. 

Serving Suggestions

Here are a few ways to serve this sweet potato casserole:

• At Thanksgiving. This is a classic dish to serve with your Thanksgiving meal. Here’s everything you need to know about cooking turkey for the holiday.
• With ham. I love making easy crock pot ham and serving Paula Deen sweet potato casserole alongside it!
• With chicken. Sweet potato bake is also wonderful with chicken. Try it with spatchcock chicken or baked chicken and a simple veggie side.

How to Store and Reheat Leftovers

• Refrigerator: Store the sweet potato bake in an airtight container up to 4 days.
• Freezer: Freeze the baked (or unbaked) casserole for up to 2 months. Wrap it tightly; I always use a layer of plastic followed by a layer of foil to keep freezer burn at bay!
• To Reheat: Warm in the oven at 350°F for 15–20 minutes until heated through.

Frequently Asked Questions