Description
Paula Deen’s Sweet Potato Casserole is a must-have for holiday dinners! This Southern-inspired recipe combines creamy, spiced sweet potatoes with a crunchy pecan topping, adding a touch of brown sugar sweetness and buttery goodness to every bite. Perfect for Thanksgiving or Christmas, this casserole is a crowd-pleasing classic that will have everyone coming back for seconds.
Ingredients
- 4 cups sweet potatoes, peeled, cooked, and mashed
- 1/2 cup granulated sugar
- 2 large eggs, beaten
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- Pinch of salt
For the Pecan Topping:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup butter, softened
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Make Sweet Potato Mixture: In a large mixing bowl, combine mashed sweet potatoes, sugar, eggs, melted butter, milk, vanilla extract, and salt. Mix until smooth. Pour mixture into the prepared baking dish.
- Prepare Pecan Topping: In another bowl, mix brown sugar, flour, softened butter, and pecans until crumbly.
- Top and Bake: Sprinkle the pecan mixture evenly over the sweet potato layer. Bake for 25–30 minutes, until the topping is golden and the casserole is heated through. Let cool slightly before serving.
Notes
- For a less sweet casserole, reduce the granulated sugar to 1/4 cup.
- Add a touch of cinnamon or nutmeg to the sweet potato layer for a warming spice.
- For a crunchy texture, bake an additional 5–10 minutes until topping is extra crisp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 22g
- Sodium: 125mg