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Paula Deen Sweet Potato Casserole

Paula Deen sweet potato casserole pairs a creamy, mashed sweet potato filling with a crumbly pecan topping. Bake it until the topping is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 51 minutes
Resting time 10 minutes
Total Time 1 hour 21 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 603
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 8 cup water
  • 2 lb sweet potatoes peeled and cut into 1-inch chunks
  • 8 tbsp butter softened; for the filling
  • 1 cup granulated sugar
  • 2 eggs large, beaten
  • 0.5 cup milk
  • 0.5 tsp salt
  • 1 tsp vanilla extract
For the topping
  • 1 cup light brown sugar packed
  • 0.33 cup all-purpose flour
  • 1 cup pecans chopped
  • 5 tbsp butter softened; for the topping
  • 1 tsp butter softened; for the topping

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the water and sweet potatoes in a 6-quart pot.
  4. Bring to a boil over high heat, then cook at a steady boil for 15–20 minutes, until the potatoes are fork-tender.
  5. Drain the potatoes well and return them to the pot.
  6. Mash the potatoes with 8 tablespoons of the butter and the granulated sugar.
  7. Let the mixture cool for 5 minutes.
  8. Stir in the beaten eggs, milk, salt, and vanilla until evenly combined.
  9. Spread the mixture in the prepared dish.
Make the topping
  1. In a medium bowl, mix the brown sugar, flour, and pecans.
  2. Work in the remaining 5 tablespoons plus 1 teaspoon butter until the mixture is crumbly.
Assemble and bake
  1. Sprinkle the topping evenly over the sweet potato mixture.
  2. Bake for 30–35 minutes, until the topping is golden and the center reaches 160°F.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest filling, drain the sweet potatoes well before mashing. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free variation, use plant-based butter and unsweetened oat milk.