There's nothing quite like the warm, comforting flavors of Paula Deen's Sweet Potato Casserole to bring a smile to your face. This dish combines tender sweet potatoes with a rich, buttery topping that’s sweet enough to feel indulgent but balanced by its cozy, earthy undertones.
I first made this recipe one Thanksgiving when I wanted to try something new for the family table. It’s safe to say it was an instant hit, earning a permanent spot on our holiday menu. Let’s dive into why this casserole deserves a place on your table, too.
Why You'll Love This Paula Deen Sweet Potato Casserole Recipe
Get ready to elevate your side dish game with a recipe that’s equal parts easy, delicious, and crowd-pleasing. This sweet potato casserole is so good, it could double as dessert!
First off, it’s a classic recipe with a modern twist. Paula Deen’s version includes a nutty, praline-like topping instead of marshmallows, giving it a sophisticated edge that adults and kids alike will love.
It’s also incredibly simple to make, with just a few steps and everyday ingredients. Whether you're preparing it for a holiday feast or a weeknight treat, this casserole comes together in no time.
Not to mention, this dish is perfectly customizable. You can add a touch of cinnamon or swap the pecans for walnuts to suit your taste. It’s versatile enough to fit any occasion, from a festive spread to a cozy family dinner.
Finally, leftovers are a dream. This casserole reheats beautifully, making it just as delightful the next day as it is fresh out of the oven.
Now that you’re convinced, let’s talk about what you’ll need to make it!
Ingredients Notes

The magic of this casserole lies in its thoughtfully selected ingredients. Each one contributes to the dish’s rich, comforting flavor and texture.
Sweet Potatoes are the star of the show. Opt for fresh, plump ones with smooth skins for the best results. Roasting or boiling them until tender enhances their natural sweetness and creates a smooth, creamy base.
Butter adds richness and a luxurious texture to both the sweet potato mixture and the topping. Be sure to use unsalted butter so you can control the salt levels in the dish.
Sugar and Brown Sugar are key players in the casserole. Granulated sugar sweetens the sweet potatoes, while brown sugar in the topping brings a deep, caramel-like flavor that’s downright irresistible.
Eggs help bind the sweet potato mixture together, giving it structure and a light, fluffy consistency.
Pecans add crunch and contrast to the creamy potatoes. If you’re not a fan, walnuts or almonds work just as well.
Finally, a dash of vanilla extract ties everything together with a subtle warmth that enhances the overall flavor profile.
You’ll also need a large mixing bowl, a hand or stand mixer, and a baking dish to bring it all together.
How To Make This Paula Deen Sweet Potato Casserole

Creating this sweet potato casserole is easier than you might think. Let’s break it down into simple steps.
Start by prepping your sweet potatoes. Peel and cut them into chunks, then boil or roast them until they’re fork-tender. Once cooked, mash them in a large bowl until smooth.
To the mashed sweet potatoes, add butter, sugar, eggs, and vanilla extract. Mix everything together until it’s silky and well-combined. This is the base of your casserole and where all the creamy sweetness begins.
Pour the sweet potato mixture into a greased baking dish, spreading it out evenly.
Now, it’s time for the topping. In a separate bowl, combine brown sugar, butter, flour, and chopped pecans. Mix until the ingredients form a crumbly texture. Sprinkle this mixture generously over the sweet potatoes.
Bake the casserole in a preheated oven at 350°F (175°C) for about 30 minutes, or until the topping is golden brown and bubbly. Let it cool for a few minutes before serving.
This dish takes about an hour from start to finish, making it manageable even on a busy day.
Storage Options
If you’re lucky enough to have leftovers, this casserole stores wonderfully.
Transfer any leftovers to an airtight container and refrigerate for up to 4 days.
You can also freeze the casserole. Wrap it tightly in plastic wrap and foil, or use a freezer-safe container. It will keep well for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F until heated through.
For single servings, use the microwave. Heat in 30-second increments until warm.
Variations and Substitutions
This recipe is as versatile as it is delicious. Here are a few ideas to switch things up:
- Add spices: Sprinkle in cinnamon, nutmeg, or pumpkin spice to the sweet potato mixture for extra warmth.
- Swap the nuts: Try walnuts, almonds, or even shredded coconut for the topping.
- Go gluten-free: Use almond flour or a gluten-free all-purpose flour blend for the topping.
- Reduce the sugar: If you prefer a less sweet dish, cut the sugar in half or use a natural sweetener like honey or maple syrup.
- Add marshmallows: For a classic twist, layer mini marshmallows over the topping in the last 10 minutes of baking.
Don’t be afraid to make this recipe your own—it’s hard to go wrong with such a forgiving and flavorful dish!
This Paula Deen Sweet Potato Casserole is sure to become a beloved staple in your kitchen. Give it a try, and let the cozy flavors of sweet potatoes, butter, and pecans bring everyone together around the table.
PrintPaula Deen Sweet Potato Casserole Recipe
Paula Deen's Sweet Potato Casserole is a classic holiday dish featuring creamy sweet potatoes topped with a buttery pecan crumble.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- Sweet Potato Mixture:
- 3 cups cooked and mashed sweet potatoes
- ½ cup granulated sugar
- 2 eggs, beaten
- ½ cup milk
- ½ cup melted butter
- 1 teaspoon vanilla extract
- Pecan Topping:
- 1 cup brown sugar
- ½ cup all-purpose flour
- ⅓ cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the mashed sweet potatoes, sugar, eggs, milk, melted butter, and vanilla extract. Mix well.
- Pour the sweet potato mixture into the prepared baking dish.
- In another bowl, mix brown sugar, flour, melted butter, and chopped pecans to make the topping.
- Sprinkle the topping evenly over the sweet potato mixture.
- Bake for 25–30 minutes or until the topping is golden and bubbly.
- Let cool slightly before serving.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the sweet potato mixture.
- Can be made a day in advance; just bake right before serving.
Nutrition
- Serving Size: 1 serving (about ¾ cup)
- Calories: 310
- Sugar: 25g
- Sodium: 120mg
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