Paula Deen Sweet Potato Casserole
This Paula Deen sweet potato casserole combines creamy mashed sweet potatoes with a buttery pecan streusel topping. Perfect for holidays or any special meal, this Southern classic is easy to make and guaranteed to impress.
Equipment
- 1 9x13-inch baking dish Lightly greased
- 1 Large mixing bowl For sweet potato filling
- 1 Medium mixing bowl For streusel topping
- 1 Fork or whisk For mixing
- 1 Oven Preheated to 350°F (175°C)
Ingredients
- Group: Sweet Potato Base
- 4 cups | mashed sweet potatoes | about 4-5 medium sweet potatoes
- 1 cup | granulated sugar | or light brown sugar
- 2 | large eggs |
- 1/2 cup | milk | whole or evaporated milk
- 1/2 cup | unsalted butter | melted
- 1 tsp | pure vanilla extract |
- 1/2 tsp | salt |
- Group: Pecan Streusel Topping
- 1/2 cup | brown sugar | light or dark
- 1/3 cup | all-purpose flour |
- 1/3 cup | unsalted butter | softened
- 1 cup | chopped pecans |
Instructions
- (Group: Sweet Potato Filling)
- Preheat oven to 350°F (175°C).
- Roast or boil sweet potatoes until tender, then mash until smooth.
- Combine mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla, and salt in a large bowl. Mix until combined.
- (Group: Assemble & Topping)
- Pour the sweet potato mixture into a greased 9x13-inch baking dish.
- In a separate bowl, mix brown sugar, flour, softened butter, and chopped pecans to form a crumbly streusel topping.
- Sprinkle topping evenly over the sweet potato filling.
- (Group: Bake)
- Bake for 30-40 minutes until the topping is golden brown and the filling is heated through.
- Let rest for 10 minutes before serving.
Notes
- For a marshmallow topping, bake the casserole without streusel for 25 minutes, add mini marshmallows, and bake for another 5-10 minutes.
- To make ahead, prepare the filling and topping separately up to 2 days in advance.
- Casserole can be frozen for up to 2 months.