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!
Servings: 6 servings
Calories: 724kcal
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.
Video
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
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