Paula Deen Sweet Potato Casserole Recipe

There's nothing quite like the rich, velvety texture of Paula Deen's Sweet Potato Casserole to bring warmth and nostalgia to your dinner table. This Southern classic blends the natural sweetness of sweet potatoes with a buttery crumble topping that’s as comforting as a warm hug.

I first discovered this recipe while hosting my first Thanksgiving dinner. I wanted something that was both traditional and universally loved, and this dish did not disappoint. It quickly became a staple, requested year after year. Whether you're serving it as a side dish or a dessert, this casserole never fails to impress.

Why You'll Love This Paula Deen Sweet Potato Casserole

Prepare to fall head over heels for this crowd-pleasing casserole. It's more than just a recipe; it’s a celebration of flavors and textures that will leave everyone at the table raving.

1. Classic Comfort Food:
This recipe combines sweet potatoes, butter, and brown sugar for a smooth, creamy base that feels like a warm embrace. The topping adds the perfect crunch, creating a balance of textures that’s nothing short of perfection.

2. Quick and Easy:
Don’t be fooled by its decadent taste – this dish is surprisingly simple to make. With minimal prep time and pantry staples, it’s perfect for busy holiday cooking or an indulgent weeknight treat.

3. Kid-Friendly:
The sweet, nutty topping is a hit with kids (and adults!). Even the pickiest eaters will be coming back for seconds – and maybe even thirds.

4. Perfect for Any Occasion:
While this casserole is a Thanksgiving favorite, it’s versatile enough for Christmas, Easter, or just a cozy Sunday dinner. It’s a dish that shines at any gathering, big or small.

Ready to see what makes this dish so special? Let’s dive into the ingredients.

Ingredients Notes

The beauty of this sweet potato casserole lies in its simple, wholesome ingredients, each chosen to enhance its rich and comforting flavor profile.

Sweet Potatoes:
The star of the show! Look for fresh, firm sweet potatoes with smooth skin for the best flavor and texture. Roasting them brings out their natural sweetness, but boiling works in a pinch.

Butter:
A generous helping of unsalted butter gives the sweet potato mixture its creamy richness and elevates the crumble topping to golden perfection.

Brown Sugar:
Used in both the filling and the topping, light brown sugar adds a caramel-like depth of sweetness that perfectly complements the earthy potatoes.

Eggs:
Adding beaten eggs helps bind the casserole together, creating a light yet creamy consistency. Make sure your sweet potato mixture is cool before adding them to avoid curdling.

Pecans:
The chopped pecans in the topping add a delightful crunch and a touch of nutty flavor. Toasting them beforehand enhances their flavor even further.

Marshmallows (Optional):
For an extra layer of indulgence, add a layer of mini marshmallows to the topping. They’ll melt into a gooey, golden topping that’s simply irresistible.

Special Equipment:
While no fancy tools are needed, a sturdy potato masher or an electric mixer will make achieving that silky smooth texture a breeze. A 9x13-inch baking dish is the perfect size for this recipe.

How to Make Paula Deen Sweet Potato Casserole

Creating this mouthwatering casserole is as simple as 1-2-3. Here’s how to bring it to life in your kitchen.

1. Prep the Sweet Potatoes:
Start by peeling and cutting your sweet potatoes into chunks. Boil them in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and mash them until smooth – no lumps allowed!

2. Mix the Filling:
In a large mixing bowl, combine the mashed sweet potatoes with butter, brown sugar, eggs, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and creamy. Transfer this mixture to a greased 9x13-inch baking dish, spreading it out evenly.

3. Make the Topping:
In a separate bowl, stir together brown sugar, chopped pecans, and flour. Add melted butter and mix until crumbly. Sprinkle this mixture evenly over the sweet potato layer. For marshmallow lovers, this is the time to add a layer of mini marshmallows on top.

4. Bake to Perfection:
Place the casserole in a preheated oven at 350°F (175°C) and bake for 25-30 minutes. The topping should be golden brown and slightly crispy, while the filling stays creamy and warm.

This dish comes together in under an hour, making it perfect for those busy holiday schedules.

Storage Options

This casserole is as easy to store as it is to make. Here’s how to keep it fresh and delicious:

Refrigerator:
Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap. It’ll keep in the fridge for up to 4 days.

Freezer:
Want to prep ahead? Assemble the casserole without baking it, then cover tightly with aluminum foil and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Reheating Tips:
Reheat the casserole in a 350°F oven for 15-20 minutes until warmed through. For single servings, the microwave works in a pinch – just heat in 30-second intervals.

Variations and Substitutions

One of the best things about this casserole is its versatility. Here are a few ways to make it your own:

1. Nut-Free Version:
Swap the pecans for crushed graham crackers or oats for a crunchy, nut-free topping.

2. Vegan-Friendly:
Replace butter with vegan margarine, eggs with a flaxseed substitute, and use plant-based marshmallows or omit them entirely.

3. Maple Twist:
Substitute half of the brown sugar with pure maple syrup for a deeper, more complex sweetness.

4. Spiced Up:
Add a teaspoon of cinnamon or a pinch of nutmeg to the sweet potato mixture for a warm, spiced flavor.

5. Extra Decadent:
Drizzle the finished casserole with a little caramel sauce for a dessert-worthy upgrade.

Paula Deen’s Sweet Potato Casserole isn’t just a recipe; it’s a tradition, a centerpiece, and a guaranteed crowd-pleaser. Whether it’s gracing your holiday table or bringing joy to a midweek meal, this dish delivers comfort in every bite.

Try it once, and you’ll see why it’s a favorite. Don’t forget to share your twists and tips – the beauty of this recipe is how it adapts to your personal touch!

Print