Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Paula Deen's sweet potato casserole on white plate.

Paula Deen’s Sweet Potato Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Description

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.

Ingredients

Units
  • 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

  1. Boil the sweet potatoes until tender, keeping a close eye on them not to overcook. Drain, then mash with a potato masher.
  2. 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.
  3. Mix in milk (or cream) until smooth. The texture will resemble pumpkin pie filling.
  4. 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. 
  5. 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.
  6. 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. 

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.

  • 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

If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

Find it online: https://shesnotcookin.com/paula-deens-sweet-potato-casserole/