Paula Deen Sweet Potato Casserole Recipe
Paula Deen's Sweet Potato Casserole is a rich and comforting dish, combining creamy sweet potatoes with a crunchy pecan topping. Perfect for holidays, this Southern classic is easy to make and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Diet: Vegetarian
Ingredients
Scale
- 3 cups mashed sweet potatoes (about 4 large sweet potatoes)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
- 1/2 cup butter, melted
Topping Ingredients:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup butter, melted
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine mashed sweet potatoes, sugar, salt, vanilla, eggs, and melted butter. Mix until smooth.
- Spread the sweet potato mixture evenly in the prepared baking dish.
- In a separate bowl, mix brown sugar, flour, and butter until crumbly. Stir in pecans.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 30-35 minutes until golden and bubbly.
- Let cool for a few minutes before serving.
Notes
- You can prepare the casserole a day ahead and refrigerate before baking.
- Substitute pecans with walnuts if preferred.
- Adjust sugar for sweetness preference.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 410 kcal
- Sugar: 27 g
- Sodium: 180 mg