Paula Deen’s Sweet Potato Casserole

Paula Deen’s Sweet Potato Casserole is rich, creamy and topped with an irresistible buttery brown sugar pecan crumble. This classic holiday side dish is perfect for Thanksgiving or Christmas dinner and can be prepared ahead to make holiday cooking easier.

this recipe!

Serve this for Thanksgiving with these creamy mashed potatoes!

Why You’ll Love This Side Dish

• Creamy with a crunchy topping: Smooth, buttery sweet potatoes pair perfectly with the brown sugar and pecan crumble.
• Perfect holiday side dish: A classic addition to Thanksgiving and Christmas dinner alongside turkey, ham and all your favorite sides.
• Make it ahead: Prepare the casserole ahead of time and refrigerate or freeze it until you’re ready to bake.

Ingredients You’ll Need

• 3 cups cooked, mashed sweet potatoes
• 1/2 cup granulated sugar
• 1/3 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup heavy cream, half and half or whole milk
• Topping:
• 3 Tablespoons butter, melted
• 1 cup brown sugar
• 1/3 cup all purpose flour
• 1 cup chopped pecans or walnuts

Step by Step Instructions

You’re going to start with cooking the sweet potatoes, so you won’t have to preheat the oven at the start of the recipe. Wait until you’ve got the sweet potatoes mashed, then, preheat the oven to 325°F.

This is an easy recipe that comes together quickly once you have the sweet potatoes mashed.

Boil the potatoes until tender, keeping a close eye on them not to overcook. Drain, then mash with a potato masher.

In a medium to large mixing bowl, mix sweet potatoes, granulated sugar, melted butter, eggs, vanilla extract, nutmeg and cinnamon. I like to use the electric hand mixer or you can use the food processor.

Mix in milk (or cream) until smooth. The texture will resemble pumpkin pie filling.

Pour mixture and spread into a greased 9×9-inch casserole. I used an 11×8-inch casserole dish in the photos you see on this page.

Make the Topping

In a small or medium-sized mixing bowl, combine butter, flour, brown sugar and pecans. I find it easiest to mix with clean hands, or you can use a wooden spoon.

Sprinkle the topping evenly over the sweet potato mixture. Bake in 325°F oven for 25 to 30 minutes. The casserole should be set in the middle.

Can I Make Sweet Potato Casserole Ahead of Time?

Yes! Prepare the sweet potato mixture and transfer it to the casserole dish. Cover and refrigerate until ready to bake. Let it sit at room temperature for about 1 hour, add the topping and bake as directed.

Can I Freeze Unbaked Sweet Potato Casserole?

Yes. Prepare the casserole with the topping, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.

How to Freeze Leftover Sweet Potato Casserole

Transfer leftovers to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Sweet Potato Casserole

Reheat individual servings in the microwave in 30-second intervals until heated through. For larger portions, cover with foil and reheat in a 350°F oven until hot.