Paula Deen's Sweet Potato Casserole

Paula Deen's Sweet Potato Casserole is a creamy sweet potato bake topped with a brown sugar and pecan crumble. This sweet potato souffle is a perfect side for Thanksgiving, Christmas, Easter, or any family gathering. This is a family favorite recipe.

I've tried so many different types of variations of this recipe and this is by far the best. It's better than any marshmallow topped sweet potato casserole you'll ever have. We make it for Thanksgiving and Christmas ever year!

Be sure to check out our other favorite Copycat Paula Deen recipes like the Green Been Casserole, Gumbo, Deviled Eggs, and Pumpkin Bars!

Make it a Thanksgiving, Christmas and Easter spread with these delicious sides Candied Yams, Ocean Spray cranberry sauce, Chick-fil-A Mac and Cheese, or creamed corn recipe. Try this fun Sweet Potato Pie for a sweeter version. It makes a great side with Turkey, especially when you use our Turkey Injection Recipe.

This recipe is from Paula Deen's website and alterations have been made. This is a sweet recipe, for a savory sweet potato casserole check this recipe out.

Ingredients

There are two parts to this recipe. Below you will find ingredients for the casserole and the topping.

• Sweet potatoes- Make sure to skin and mash the sweet potatoes. I personally like boiling the potatoes and then slipping the skins off and mashing. It's a quick way to cook the potatoes
• Granulated sugar- We decreased the amount of sugar we put in. We thought the original recipe was overwhelmingly sweet.
• Butter melted-You can use salted on unsalted.
• Eggs- When baking we suggest using room temperature eggs.
• Vanilla Extract- Adds a great vanilla taste to the custard.
• Ground cinnamon, nutmeg- I love how these spices give a warm fall feeling to the dish.
• Whole milk- If you don't use whole milk at home, you can use another percentage.
• Brown Sugar- The base of the crumble top. Make sure to use brown sugar not white to get that caramelized taste.
• Chopped pecans or walnuts- I like the texture and taste the nuts add but they can be omitted.

See recipe card for quantities.

How to make Sweet Potato Casserole

1. Remove the skins from the cooked sweet potatoes and mash. I like to use a hand masher or an electric hand mixer. Mix until smooth.

2. In the same mixing bowl add white sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg and mix. Add in milk and mix until a smooth mixture.

3. Pour the mixture into a greased 9x9 casserole dish.

4. In a small mixing bowl, mix butter, flour, brown sugar, and pecans. Sprinkle the topping on top of the sweet potato mixture.

Bake for 25-30 minutes, until the custard is set.

Hint: This recipe calls for 1 cup of sugar. We cut the sugar in half to ½ cup and love the results. The casserole has a more flavorful taste as the sugar doesn't overpower the other ingredients.

Substitutions

• Half the sugar- the original recipe calls for one whole cup of sugar. We half the sugar to ½ cup and love the results. The sweet potatoes stand out more without being overpowered by sugar.
• Walnuts - use walnuts instead of pecans for the top crumble.
• Almonds- use sliced almonds instead of pecans for the top crumble.
• Nut Free - Having guest over that may have a nut allergy? When making the top crumble exclude the pecans and just make the topping with the flour, brown sugar, and butter crumble.

Storing Paula Deen Sweet Potato Casserole

Cover any leftovers with plastic wrap and store in the refrigerator for 3-4 days. Or store in an airtight container. Reheat in a microwave safe dish or reheat in the casserole dish in the oven.

These ingredients don't stand up well to freezing as the potatoes will have a different texture when thawed.

Recipe

Paula Deen's Sweet Potato Casserole

Andrea

Paula Deen's Sweet Potato Casserole is a creamy sweet potato bake topped with a brown sugar and pecan topping. Perfect for the Thanksgiving, Christmas, Easter, or any family gathering.

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5 from 8 votes

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

0 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Calories/serving 635 kcal

Equipment

• 9x13 Casserole Dish
• Mixing Bowl

Ingredients

 

1x2x3x

• ▢ 3 cups cooked and mashed sweet potatoes
• ▢ 1 cup white sugar* we half the sugar to ½ cup when making this recipe and love the less intense sugar flavor.
• ▢ ⅓ cup butter melted
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ cup whole milk or half and half, or heavy cream

Topping

• ▢ 3 tablespoons butter melted
• ▢ 1 cup brown sugar
• ▢ ⅓ cup flour
• ▢ 1 cup chopped pecans or walnuts

Instructions

• Preheat oven to 325 degrees.
• In a medium mixing bowl, mix sweet potatoes, white sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. 
  
• Mix in whole milk until smooth. It will resemble a pumpkin pie filling texture. 
  
• Pour mixture into a greased 9x9 casserole dish. Sprinkle topping over the top of the sweet potato mixture. Bake for 25-30 minutes.
  

Topping

• In a small mixing bowl, mix together butter, flour, brown sugar, and pecans. Sprinkle over the top of the casserole dish. 
  

Notes

1. When we make this recipe we only use half of the sugar and it turns out delicious! We find the original recipe to be too sugary, and we love our sugar. Try using ½ cup sugar for a less intense sugar taste. 
2. Make this nut-free if you need to.
3. Use any chopped nuts like almonds, pecans, or walnuts.
4. Make sure the center is set and a little wobbly when you remove. 

Nutrition

Serving: 0.5cupsCalories: 635kcalCarbohydrates: 91gProtein: 6gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 98mgSodium: 198mgPotassium: 392mgFiber: 4gSugar: 73gVitamin A: 10031IUVitamin C: 2mgCalcium: 92mgIron: 2mg

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