Paula Deen Sweet Potato Casserole

5 from 2 votes

Paula Deen Sweet Potato Casserole

Paula Deen's Sweet Potato Casserole is a decadent Thanksgiving or Christmas side dish with rich and creamy sweet potatoes and a crispy crunchy brown sugar pecan topping. Perfect side to accompany a savory turkey or ham holiday dinner.

Prep Time25

Cook Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 525kcal

Author: Cara Lanz

Ingredients

For Sweet Potato Casserole Filling

3 cups sweet potatoes
1 cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
5 tablespoons melted butter
2 eggs
1 teaspoon vanilla extract
¼ cup heavy cream, half and half. or whole milk

For Pecan Topping

3 tablespoons melted butter
1 cup brown sugar
⅓ cup all-purpose flour
1 cup chopped pecans or walnuts

Instructions

Bake the sweet potatoes. Pierce the sweet potatoes several times with a fork. Place potatoes on a baking sheet lined with aluminum foil and bake at 400 degrees for 60 minutes or until soft.
When cool enough to handle, scoop the flesh from the potatoes into a large bowl.
Let the sweet potatoes cool before mixing with the rest of the ingredients to keep the eggs from scrambling.
Preheat the oven to 325 and spray a 1 ½ quart baking dish with cooking spray.
Make the sweet potato filling. Add the granulated sugar, cinnamon, nutmeg, 5 tablespoons of melted butter, eggs, and vanilla extract to the sweet potatoes.
Mix on medium to medium-high speed with an electric mixer until combined and smooth. Add the cream or milk and mix to combine.
Pour mixture into the prepared baking dish.
Make pecan topping. In a medium bowl, stir together 3 tablespoons of melted butter, brown sugar, flour, and chopped pecans.
Sprinkle the crumb mixture over the sweet potato casserole.
Bake for 25-30 minutes or until the center is set and the internal temperature is 165.
If desired, turn the oven to broil for an additional 1-3 minutes to brown the topping. Let the casserole rest for 10 minutes before serving.

Video

Notes

Instead of baking, you can also boil or roast the potatoes.
Leave the skins on when baking or microwaving whole sweet potatoes. When cooled, you can just scoop out the flesh. No peeling!
For sweet potatoes with a chunkier texture, mash them with a fork or potato masher instead of a mixer.
Add a splash of orange juice, if desired, to the sweet potato filling. Paula Deen does sometimes!

Nutrition