Paula Deen Sweet Potato Casserole
You’re going to love this creamy sweet potato bake! This recipe is a family favorite and the perfect side dish for Thanksgiving, Christmas, Easter dinner, or any time you fancy a delicious side dish recipe for a meal! Topped with a brown sugar and pecan crumble, it’s sure to satisfy even the fussiest easter!
Let’s talk about this easy side dish recipe! Paula Deen’s recipe is absolutely delicious written as-is, however, we did make one small change. We reduced the amount of sugar in the sweet potato mixture. You can also add in a tablespoon of orange juice for a little added flavor. I always add orange juice to my mash sweet potatoes.
Paula Deen’s recipes are always easy to make, fool-proof and so delicious! Be sure to the the green bean casserole and corn casserole with cheese.
You can leave it in if you prefer that extra sweetness. 🙂 It is delicious!! I will add the orignal sugar amount in the recipe notes.
Sweet potato casserole is a must-have for that perfect bite. You know, the one where you must have a little of potato, a little stuffing, a little turkey with gravy (or ham) and a little sweet potato casserole! What’s your perfect bite?
Ingredients
- Fresh sweet potatoes, cooked and mashed – although you can substituted for canned, I recommend the fresh sweet potatoes for best results.
- Granulated sugar
- Butter
- Eggs – large eggs
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Whole milk, half and half, or heavy cream
- All purpose flour
- 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, you can! This is the perfect holiday make-ahead side sideh. Prepare the sweet potato mixture and transfer to greased casserole dish. Cover with plastic wrap or foil and refrigerate. Bring to room temperature for about one hour. Add the topping and bake in 325°F oven for 30 minutes. Check the middle of the casserole for doneness by testing a small amount with a knife inserted into the centre.
Can I freeze unbaked sweet potato casserole?
Yes, sweet potato casserole is perfect for freezing and preparing ahead of a holiday. I’ve tested both freezing with the topping and freezing without the topping. I found it much simpler to freeze the casserole, unbaked with the topping.
Wrap it well in plastic wrap, then foil (two layers is best) and freeze for up to two months.
To cook when frozen unbaked simply thaw in refrigerator and bake as directed, in 325°F oven for 30 minutes.
How to Freeze Leftover Sweet Potato Casserole
Place any leftovers in airtight container, then wrap in foil. Freeze for up to two months.
Thaw in the refrigerator. Cover with foil and reheat in a 350°F oven. Test for doneness. Internal temperature should be 165°F. Uncover and set oven to broil for four to five minutes.
How to Reheat Sweet Potato Casserole
If you’re lucky enough to have any leftover, place helping on plate in microwave and heat for 30 second intervals until heated through.
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Paula Deen’s Sweet Potato Casserole
- Total Time: 1 hour
- Yield: 6 servings
Description
You’re going to love this creamy sweet potato bake! This recipe is a family favorite and the perfect side dish for Thanksgiving, Christmas, Easter dinner, or any time you fancy a delicious side dish recipe for a meal! Topped with a brown sugar and pecan crumble, it’s sure to satisfy even the fussiest easter!
Ingredients
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
Instructions
- Boil the sweet 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 and spread the mixture into a greased 9×9-inch casserole. I used an 11×8-inch casserole dish in the photos you see on this page.
- 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.
Notes
Note: The original recipe calls for 1 cup of granulated sugar. We reduced that amount to 1/2 cup. Adjust to your taste.
How to Freeze Unbaked Sweet Potato Casserole:
Sweet potato casserole is perfect for freezing and preparing ahead of a holiday. I’ve tested both freezing with the topping and freezing without the topping. I found it much simpler to freeze the casserole, unbaked with the topping. Wrap it well in plastic wrap, then foil (two layers is best) and freeze for up to two months.
To cook when frozen from unbaked, simply thaw in refrigerator and bake as directed, in 325°F oven for 30 minutes. It can take up to a full day to thaw completely so plan ahead.
How to Freeze Leftovers:
Place any leftovers in airtight container, then wrap in foil. Freeze for up to two months.
How to Reheat Frozen Leftovers
Thaw in the refrigerator. Cover with foil and reheat in a 350°F oven. Test for doneness. Internal temperature should be 165°F. Uncover and set oven to broil for four to five minutes.
How to Store & Reheat Refrigerated Leftovers
If you’re lucky enough to have any leftovers, place leftovers in airtight container in the refrigerator for up to five days. To reheat, place one serving on a plate in the microwave and heat for 30 second intervals until heated through.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 537
- Sugar: 53.5 g
- Sodium: 42.9 mg
- Fat: 31 g
- Saturated Fat: 11.7 g
- Trans Fat: 0 g
- Carbohydrates: 62.8 g
- Fiber: 3.7 g
- Protein: 5.8 g
- Cholesterol: 104.6 mg
Another Paula Dean side dish winner. So good taste like dessert for dinner. Our Thanksgiving dinner table gets another side dish thank you!