Paula Deen Sweet Potato Casserole Recipe
The Paula Deen Sweet Potato Casserole Recipe is rich, creamy and perfectly sweet.
Ingredients
For the Sweet Potato Filling:
- 4 cups mashed sweet potatoes about 3–4 large sweet potatoes
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Pecan Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter softened
- 1 cup chopped pecans
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
Cook Sweet Potatoes
- Peel and boil sweet potatoes until tender. Drain and mash until smooth.
Prepare Filling
- In a large bowl, mix mashed sweet potatoes, melted butter, sugar, eggs, milk, vanilla and salt. Stir until smooth.
Spread in Dish
- Pour sweet potato mixture into prepared baking dish. Spread evenly.
Make Topping
- In a medium bowl, combine brown sugar, flour, butter and pecans. Mix until crumbly.
Add Topping
- Sprinkle pecan topping evenly over sweet potato mixture.
Bake
- Bake for 35–40 minutes until topping is golden and filling is set.
Cool Slightly
- Let casserole cool for 10 minutes before serving.
Notes
- Add a pinch of cinnamon or nutmeg for extra warmth.
- Use marshmallows instead of pecans for a classic twist.
- Reduce sugar slightly for less sweetness.
- Make it ahead and refrigerate before baking.
- Toast pecans lightly for deeper flavor.