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Paula Deen’s Sweet Potato Casserole with pecan topping in a white baking dish

Sweet Potato Casserole

A heartwarming twist on traditional Thanksgiving sides, Paula Deen's Sweet Potato Casserole combines creamy sweet potatoes with a buttery pecan topping, creating a delightful and comforting dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the sweet potato filling
  • 3 cups cooked and mashed sweet potatoes Use fresh sweet potatoes for better flavor and texture.
  • 1 cup white sugar Adjust sweetness to preference.
  • 1/3 cup butter, melted
  • 2 ea eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup whole milk or half and half or heavy cream
For the topping
  • 3 tablespoons butter, melted For topping mixture.
  • 1 cup brown sugar
  • 1/3 cup flour Substitute with gluten-free flour if necessary.
  • 1 cup chopped pecans or walnuts Can substitute pecans with walnuts.

Method
 

Preparation
  1. Preheat your oven to 325 degrees F.
  2. In a medium mixing bowl, combine the sweet potatoes, white sugar, melted butter, eggs, vanilla extract, cinnamon, and nutmeg. Stir in the whole milk until everything blends smoothly.
Topping
  1. In another small mixing bowl, mix together 3 tablespoons melted butter, brown sugar, flour, and the chopped pecans or walnuts to create the topping.
Baking
  1. Pour the sweet potato mixture into a greased 9x9 casserole dish, spreading it out evenly.
  2. Sprinkle the topping mixture evenly over the sweet potato layer.
  3. Bake for 25 to 30 minutes, or until the custard sets in the middle.

Notes

Allow the casserole to sit for a few minutes after baking for easier serving. Store leftovers in the fridge for about 3 to 5 days or freeze for up to 3 months.