Description
A classic Southern paula deen sweet potato casserole inspired by Paula Deen—creamy mashed sweet potatoes topped with a buttery brown sugar and pecan streusel, perfect for holidays or comfort food cravings.
Ingredients
For the sweet potato base:
3 cups mashed cooked sweet potatoes (about 3–4 medium)
1 cup granulated sugar
1/2 cup milk
2 large eggs
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup (1 stick) melted butter
For the topping:
1/2 cup brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup chopped pecans
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine mashed sweet potatoes, sugar, milk, eggs, salt, vanilla, and melted butter. Mix until smooth.
3. Pour sweet potato mixture into the prepared dish and spread evenly.
4. In a medium bowl, mix brown sugar, flour, melted butter, and chopped pecans until crumbly.
5. Sprinkle the pecan topping evenly over the sweet potato layer.
6. Bake for 35–40 minutes, or until the topping is golden brown and the filling is set.
7. Let cool slightly before serving.
Notes
For added flavor, mix 1/2 tsp cinnamon into the sweet potato base.
You can prepare the casserole a day in advance—just refrigerate and bake before serving.
Leftovers reheat well and are delicious warm or at room temperature.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 scoop
- Calories: 390
- Sugar: 28g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
Keywords: paula deen sweet potato casserole, holiday side dish, sweet potato pecan topping