There's nothing quite like the sweet aroma of Paula Deen's Sweet Potato Casserole filling your kitchen during the holidays. This decadent dish, topped with a buttery pecan crumble, takes traditional sweet potatoes to a whole new level. It’s the ultimate comfort food that feels like a warm hug with every bite.

I remember the first time I made this casserole for Thanksgiving. It was an instant hit, with family members coming back for second and even third helpings! The secret to its irresistible flavor lies in the combination of perfectly cooked sweet potatoes, rich creaminess, and that unforgettable, crunchy topping.
Why You'll Love This Sweet Potato Casserole
Get ready to impress your family and friends with this delicious, soul-satisfying side dish. Paula Deen's Sweet Potato Casserole has all the elements you need to make your holiday feast unforgettable.
First and foremost, this dish is incredibly easy to prepare. Even if you’re not a seasoned chef, you'll find the steps simple to follow, making it a foolproof recipe for anyone looking to wow their guests without the stress.
The flavor is out of this world. The sweet, creamy filling pairs beautifully with the crunchy pecan topping. It's that perfect blend of sweet and savory, with a hint of warm spices that’ll have everyone at the table asking for the recipe.
And let's not forget how budget-friendly this casserole is. Sweet potatoes are not only nutritious but also affordable, making this dish as kind to your wallet as it is to your taste buds.
Lastly, this casserole can be made ahead of time. Simply prepare it the night before, store it in the fridge, and bake it just before serving. It's a lifesaver when you're juggling multiple dishes for a big holiday meal!
Ingredients Notes

The magic of this Paula Deen Sweet Potato Casserole comes from its perfectly chosen, high-quality ingredients. Here’s what you need to know about each one:
- Sweet Potatoes: These are the star of the show. Choose fresh, firm sweet potatoes with smooth skin for the best texture. Baking them before mashing brings out their natural sweetness, making your casserole taste like it’s been kissed by fall sunshine.
- Sugar: Both granulated sugar and brown sugar play an important role. The granulated sugar adds sweetness to the potato base, while the brown sugar brings a hint of molasses to the crunchy pecan topping.
- Heavy Cream: This adds a luscious, creamy texture to the mashed sweet potatoes. If you prefer a slightly lighter version, you can substitute it with half-and-half, but the richness might be less pronounced.
- Butter: Rich, unsalted butter is essential for both the sweet potato base and the pecan topping. It adds a melt-in-your-mouth flavor that ties the whole dish together. For an extra depth of flavor, you can even brown the butter before adding it.
- Pecans: Chopped pecans create that signature, irresistible crunch. They balance out the sweetness and give the casserole its beloved texture. Make sure to toast them lightly for even more flavor.
If you have a food processor, it can be a handy tool for making the topping. Otherwise, a sturdy mixing bowl and a fork will do the trick!
How To Make This Sweet Potato Casserole

Creating this mouthwatering Paula Deen Sweet Potato Casserole is simpler than you might think. Let me walk you through each step to ensure your dish turns out perfect every time.
- Start by preparing the sweet potatoes. Preheat your oven to 375°F (190°C) and wash the sweet potatoes thoroughly. Pierce each one several times with a fork and bake for about 45-60 minutes, or until they're tender when pierced with a knife. This method intensifies the natural sweetness of the potatoes.
- Once the sweet potatoes are baked, let them cool slightly before peeling off the skins. Transfer the flesh to a large mixing bowl and mash until smooth. You can use a potato masher or an electric mixer if you prefer a silkier texture.
- Incorporate the remaining ingredients into the mashed sweet potatoes: granulated sugar, melted butter, heavy cream, vanilla extract, and a pinch of salt. Mix until everything is well combined and creamy. Spread the mixture evenly into a greased 9x13-inch baking dish.
- Next, prepare the pecan topping. In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter. Stir until the mixture resembles coarse crumbs. Sprinkle this evenly over the sweet potato layer, ensuring it covers the surface for maximum crunch.
- Bake the casserole at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and the sweet potatoes are heated through. The smell wafting from your oven will be absolutely divine!
This dish takes about 1 hour and 15 minutes from start to finish, including baking the potatoes. It's the perfect side to serve warm alongside your holiday favorites.
Storage Options
If you have leftovers (though that’s rare with this dish!), here are some tips for storing and reheating your Sweet Potato Casserole.
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days. The topping might lose some of its crunch, but the flavors will still be amazing.
- Freeze: For longer storage, you can freeze the unbaked casserole. Wrap the dish tightly with plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months. When you’re ready to bake, let it thaw in the fridge overnight before popping it in the oven.
To reheat, simply cover the casserole with foil and bake at 350°F until heated through. Remove the foil during the last 10 minutes to restore some crunch to the topping.
Variations and Substitutions
One of the best things about this casserole is how versatile it is. Here are some fun variations you can try:
- Marshmallow Topping: If you love the classic marshmallow-topped version, go ahead and sprinkle mini marshmallows over the pecan layer. Let them toast for the last few minutes of baking until golden and gooey.
- Healthier Swaps: Looking to lighten things up? Substitute the heavy cream with coconut milk for a dairy-free option, and use maple syrup instead of granulated sugar for natural sweetness.
- Nut-Free Version: If you have nut allergies to consider, omit the pecans and add an oatmeal crumble topping instead. Mix oats, brown sugar, flour, and melted butter for a similar crunch.
- Spiced Sweet Potatoes: Add a teaspoon of ground cinnamon and a pinch of nutmeg or cloves to the mashed sweet potatoes for extra warmth and holiday flavor.
Don’t be afraid to experiment and make this dish your own! Whether you stick to Paula Deen's original recipe or put your own spin on it, this casserole is sure to be a hit.
Enjoy making memories and savoring every delicious bite of this comforting classic.
PrintPaula Deen Sweet Potato Casserole Recipe
Indulge in this classic Paula Deen sweet potato casserole, a creamy and buttery dish topped with a sweet and crunchy pecan streusel. Perfect for holiday gatherings and family meals, this comforting side dish is simple to make and sure to impress!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups mashed sweet potatoes (about 4-5 large sweet potatoes)
- ½ cup granulated sugar
- 2 large eggs, beaten
- ½ cup unsalted butter, melted
- ½ cup whole milk
- 1 tsp vanilla extract
- Topping:
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 cup chopped pecans
- ⅓ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the mashed sweet potatoes, sugar, beaten eggs, melted butter, milk, and vanilla extract. Mix until smooth.
- Pour the sweet potato mixture into the prepared baking dish and spread evenly.
- In a separate bowl, mix the brown sugar, flour, chopped pecans, and melted butter to create the streusel topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30-40 minutes or until the topping is golden brown and the casserole is heated through.
- Let it cool for a few minutes before serving.
Notes
- To make ahead, prepare the sweet potato base and topping separately. Assemble before baking.
- You can adjust the sweetness by reducing the sugar amount if desired.
- Try adding a pinch of cinnamon or nutmeg to the sweet potatoes for extra warmth.
Nutrition
- Serving Size: ⅛ of casserole
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
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