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. Sure to be a family favorite and an instant hit.
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.
This recipe is from Paula Deen's website and alterations have been made.
- Sweet potatoes, skinned and mashed
- Granulated sugar
- Butter melted
- Vanilla Extract
- Ground cinnamon
- Ground nutmeg
- Whole milk
- Brown Sugar
- Chopped pecans or walnuts
See recipe card for quantities.
First start by skinning and cooking sweet potatoes.
Placed cooked sweet potatoes in a large mixing bowl and mix until smooth.
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.
Pour Mixture into a greased 9x9 casserole dish.
Sprinkle Topping on top of sweet potato mixture.
Bake for 25-30 minutes, when then center is set.
In a small mixing bowl, mix together butter, flour, brown sugar, and pecans.
Sprinkle topping mixture on top of the uncooked sweet potato mixture.
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.
- 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.
To make this recipe you will need a 9x9 baking dish.
I like to mash my cooked sweet potatoes with a hand mixer. You will also need a large mixing bowl.
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.
Make sure to cook until set in the middle. The texture and look will resemble that of a pumpkin pie!
Paula Deen's Sweet Potato Casserole
- 9x13 Casserole Dish
- Mixing Bowl
- 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
- 3 tablespoons butter melted
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans or walnuts
- 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.
- In a small mixing bowl, mix together butter, flour, brown sugar, and pecans.
- Sprinkle over the top of the casserole dish.
- 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.