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Paula Deen Sweet Potato Casserole

Paula Deen Sweet Potato Casserole

This Southern-style sweet potato casserole is rich, creamy, and topped with a buttery pecan streusel. Inspired by Paula Deen’s beloved recipe, it’s a holiday favorite that doubles as a side dish and dessert!
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Prep Time 19 minutes
Cook Time 35 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, sourhern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potato base:
  • 3 cups mashed sweet potatoes about 3–4 medium sweet potatoes
  • 1 cup granulated sugar
  • ½ cup melted butter 1 stick
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • ½ cup milk
For the pecan topping:
  • ½ cup brown sugar
  • ⅓ cup all-purpose flour
  • ½ cup chopped pecans
  • ⅓ cup melted butter

Equipment

  • Mixing bowls
  • Potato masher or mixer
  • 9×13-inch baking dish
  • Whisk or spoon

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine mashed sweet potatoes, sugar, melted butter, eggs, vanilla, and milk. Mix well until smooth.
  3. Pour mixture into the prepared baking dish and spread evenly.
  4. In a separate bowl, mix brown sugar, flour, chopped pecans, and melted butter until crumbly.
  5. Sprinkle topping evenly over the sweet potato layer.
  6. Bake for 30–35 minutes, until golden brown and set.
  7. Let cool slightly before serving.

Notes

For extra depth, add a pinch of cinnamon or nutmeg to the sweet potato base.
You can prepare the casserole a day ahead and bake before serving.
Delicious served warm with whipped cream or as a side to holiday roasts.