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paula deen sweet potato casserole

🍠 Paula Deen Sweet Potato Casserole Recipe Card

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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Filling:
  • 4 cups mashed sweet potatoes about 4 large sweet potatoes
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp ground cinnamon
For the Pecan Topping:
  • 1 cup brown sugar
  • ½ cup all-purpose flour
  • ½ cup unsalted butter melted
  • 1 cup chopped pecans

Method
 

Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
    Cook Sweet Potatoes: Peel and boil or bake sweet potatoes until soft. Mash them until smooth.
      Prepare Filling: In a large bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, vanilla, salt, and cinnamon. Mix until smooth.
        Transfer to Baking Dish: Spread the sweet potato mixture evenly in the prepared baking dish.
          Make Pecan Topping: In a small bowl, combine brown sugar, flour, melted butter, and chopped pecans. Mix until crumbly.
            Top Casserole: Sprinkle the pecan topping evenly over the sweet potato layer.
              Bake: Bake in preheated oven for 35–45 minutes, or until topping is golden and filling is set.
                Serve: Let cool slightly before serving.

                  Notes

                  For extra richness, stir in 2–3 tbsp of cream or half-and-half into the sweet potato filling.
                  You can toast pecans lightly before mixing for a deeper nutty flavor.
                  This casserole can be prepared a day ahead; cover and refrigerate, then bake just before serving.
                  For a sweeter, more decadent version, drizzle a little honey or maple syrup over the top before baking.