Paula Deen Sweet Potato Casserole

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

Cook Time25

Total Time55

Course: Side Dish

Cuisine: American

Keyword: paula deen sweet potato casserole, sweet potato casserole

Servings: servings

Calories: 724kcal

Author: Kasey Schwartz

Equipment

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

Ingredients

3 large sweet potatoes peeled, chopped
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

Topping

3 Tablespoons melted unsalted butter
1 cup light brown sugar
⅓ cup all purpose flour
¼ teaspoon salt
1 cup chopped pecans

Instructions

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.

Notes

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.

Nutrition