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 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Side Dish
Keyword: paula deen sweet potato casserole, sweet potato casserole
Author: Kasey Schwartz
Large mixing bowl
3large sweet potatoespeeled, chopped
1cuplight brown sugar
⅓cupmelted unsalted butter
3Tablespoonsmelted unsalted butter
1cuplight brown sugar
⅓cupall purpose flour
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.