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A baking dish full of Paula Deen sweet potato casserole.
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4.50 from 2 votes

Paula Deen Sweet Potato Casserole

This beautiful Paula Dean Sweet Potato Casserole features a creamy sweet potato base topped with a rich pecan crumble. It's the perfect vegetable side dish for Thanksgiving, Christmas, Easter, or any family gathering throughout the year!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: paula deen sweet potato casserole, sweet potato casserole
Servings: 6 servings
Calories: 724kcal


  • 9x13 pan
  • Large mixing bowl
  • Large pot
  • strainer
  • Electric mixer
  • Rubber spatula
  • Small bowl
  • Measuring cup
  • measuring spoons


  • 3 large sweet potatoes peeled, chopped
  • 1 cup light brown sugar
  • cup melted unsalted butter
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup cream


  • 3 Tablespoons melted unsalted butter
  • 1 cup light brown sugar
  • cup all purpose flour
  • ¼ teaspoon salt
  • 1 cup chopped pecans


  • Start by cooking the sweet potatoes. Bring a large pot of water to a boil then add the chopped sweet potatoes. Boil the potatoes for 20 minutes. Strain the potatoes, discard the water, then add the cooked potatoes to a large bowl. Mash the potatoes with a fork or potato masher until they are smooth. Let the potatoes cool.
    3 large sweet potatoes
  • Preheat your oven to 325℉. Grease a 9x13 casserole dish and set aside
  • Make the sweet potato casserole filling first. 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.
    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
  • Pour the sweet potato filling into the prepared baking dish and spread it across the pan into an even layer.
  • Add all of the ingredients for the topping to a medium sized bowl and mix together well. Sprinkle the topping over the casserole.
    3 Tablespoons melted unsalted butter, 1 cup light brown sugar, ⅓ cup all purpose flour, ¼ teaspoon salt, 1 cup chopped pecans
  • Bake the sweet potato casserole for about 25 minutes. The top of the casserole will look set and the nuts in the topping will be golden brown.
  • Serve the sweet potato casserole while warm.


  • You can use any type of cooked sweet potatoes you’d like. Baked, boiled, steamed or even canned sweet potatoes are perfect. You need about 3 cups of mashed sweet potatoes to make the filling. 
  • Skip the nuts in the topping to make a nut-free sweet potato casserole.


Serving: 1serving | Calories: 724kcal | Carbohydrates: 103g | Protein: 7g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 205mg | Potassium: 597mg | Fiber: 6g | Sugar: 77g | Vitamin A: 16758IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg