Paula Deen’s Sweet Potato Casserole
A decadent Sweet Potato Casserole with a creamy filling and crunchy pecan topping, perfect for holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 3 large sweet potatoes, peeled and chopped
- 1 cup light brown sugar
- â…“ cup melted unsalted butter
- 2 eggs
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup cream
- 3 tablespoons melted unsalted butter (for topping)
- 1 cup light brown sugar (for topping)
- â…“ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup chopped pecans
Instructions
- Prepare sweet potatoes: Wash, peel, and cut sweet potatoes into chunks. Boil or steam until fork-tender (15-25 minutes), then drain and mash until smooth.
- Make casserole filling: Add brown sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and cream to mashed sweet potatoes. Mix until smooth.
- Prepare pecan streusel topping: In a bowl, combine brown sugar, flour, and salt. Mix in melted butter until crumbly, then stir in chopped pecans.
- Assemble and bake: Preheat oven to 350°F (175°C). Grease a baking dish, spread filling, and top with pecan streusel. Bake for 30-35 minutes until bubbly and golden.
- Cool and serve: Let the casserole rest for 10-15 minutes before serving.
Notes
Add mini marshmallows as a topping for an extra sweet twist or use coconut sugar for a caramel flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg