The first time I tasted Paula Deen’s sweet potato casserole, I understood why it’s a Southern staple. Velvety mashed sweet potatoes meet a buttery, brown sugar crust with pecans that sing with toasted warmth.
The texture is luxuriously smooth beneath a crunchy, caramelized topping, and the flavor balances mellow sweetness with a whisper of spice.
This classic sweet potato dish is comfort food with a refined edge, perfect for holidays or any night you crave a little Southern indulgence.
Paula Deen’s Sweet Potato Casserole
Equipment
- Large saucepan – for boiling sweet potatoes
- Mixing bowl – to mash and combine ingredients
- 9×13-inch baking dish – for even baking and browning
- Food masher or hand mixer – for silky texture
Ingredients
- 1200 g sweet potatoes peeled and cubed
- 120 g unsalted butter melted
- 100 g brown sugar packed
- 2 large eggs
- 60 ml milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 150 g pecans chopped
- 80 g all-purpose flour
- 80 g granulated sugar
Instructions
- Preheat oven to 180 C (350 F). Place sweet potatoes in a large saucepan and cover with cold water.
- Bring to a boil, then simmer 15-20 minutes until fork-tender. Drain well – steam will escape and sweet, earthy aromas will rise.
- Return potatoes to the pan and mash until smooth, or use a hand mixer for a silkier finish. The texture should be creamy, not gluey.
- Stir in melted butter, brown sugar, eggs, milk, vanilla, cinnamon, and nutmeg. Taste and adjust sugar or spice as needed.
- Spoon the sweet potato mixture into a greased 9×13-inch baking dish, smoothing the top with a spatula so it bakes evenly and sets uniformly.
- For the topping, combine chopped pecans, flour, granulated sugar, and remaining butter until crumbly. Rub between fingers to form coarse clumps.
- Scatter the pecan topping evenly over the sweet potatoes, pressing lightly so it adheres. You should see golden pockets of butter and sugar.
- Bake for 15-20 minutes until the topping is golden and crisp and the filling is warmed through. The kitchen will smell of toasted nuts and brown sugar.
- Let rest 10 minutes before serving so the layers set. The contrast of creamy interior and crisp topping should be pronounced.
Notes
- Make-ahead: Assemble and refrigerate up to 24 hours; bring to room temperature before baking.
- Pecan toast: Toast pecans briefly to amplify nutty aromatics.
- Texture control: Use a hand mixer sparingly to avoid gummy potatoes.
What Sets This Paula Deen Sweet Potato Casserole Apart?
- Balance of textures: The recipe pairs a satin-smooth sweet potato base with a coarse pecan-brown sugar crumble, creating contrast that makes every forkful interesting and satisfying.
- Fat and sugar chemistry: Butter and brown sugar promote Maillard reactions and caramelization in the topping, giving deep, toffee-like notes that complement the tuber’s natural sugars.
- Spice synergy: Warm spices like cinnamon and nutmeg enhance the sweet potato’s aromatic compounds without overpowering its natural sweetness, maintaining a nuanced dish.
- Technique-driven creaminess: Mashing hot potatoes and folding in room-temperature butter and eggs creates a glossy emulsion, preventing graininess and ensuring a luscious mouthfeel.
The Flavor-Filled Cast of Ingredients for Paula Deen’s Sweet Potato Casserole
- 1,200 g (approx. 2.6 lb) sweet potatoes: starch profile provides smoothness when cooked and mashed.
- 120 g (1/2 cup) unsalted butter, melted: lipids coat starch molecules for a richer mouthfeel.
- 100 g (1/2 cup) brown sugar, packed: The addition of molasses to brown sugar adds moisture and depth.
- 2 large eggs: proteins help bind and stabilize the creamy filling.
- 60 ml (1/4 cup) milk: dilutes and adjusts viscosity for a silkier texture.
- 1 tsp (5 g) vanilla extract: volatile aromatics enhance perceived sweetness.
- 1 tsp (2 g) ground cinnamon: contains cinnamaldehyde for a warm aroma.
- 1/2 tsp (1 g) ground nutmeg: myristicin adds a nutty, warm accent.
- 150 g (1 cup) pecans, chopped: high in oils that toast and deliver crunch.
- 80 g (2/3 cup) all-purpose flour: provides structure to the topping through gluten.
- 80 g (1/3 cup) granulated sugar: crystals help form a crisp, caramelized topping.
Kitchen Tools You’ll Need
- Large saucepan.
- Mixing bowls.
- 9×13-inch baking dish.
- Hand mixer or potato masher.
- Measuring cups and a kitchen scale.
How to Build and Bake Paula Deen’s Luscious Sweet Potato Layers?
- Preheat the oven to 180 °C (350 °F). Grease a 9×13-inch baking dish so the topping releases cleanly after baking.
- Place cubed sweet potatoes into a large saucepan and pour in cold water to cover. Cold start ensures even cooking and prevents mealy edges.
- Bring to a gentle boil, then reduce to a simmer and cook 15-20 minutes until a fork slides through a cube with minimal resistance. You’ll smell clean, sweet earthiness as they finish.
- Drain the potatoes thoroughly and return them to the hot pan for a minute to evaporate excess moisture – this step concentrates flavor and prevents a watery mash.
- Mash the potatoes until smooth using a masher or pulse briefly with a hand mixer. Add melted butter and brown sugar, folding until glossy and cohesive. The aroma will become richer and nuttier.
- Beat in eggs one at a time, then stir in milk, vanilla, cinnamon, and nutmeg. The mixture should be creamy and slightly airy, with spices evenly distributed.
- Transfer the filling to the prepared dish and smooth the top with a spatula. The surface should gleam slightly from the butter and look homogenous.
- For the topping, combine chopped pecans, flour, granulated sugar, and cold diced butter. Rub together with your fingertips until coarse clumps form, showing both dry and buttery bits.
- Scatter the pecan crumble across the surface, pressing lightly so it adheres. Bake for 15-20 minutes until the topping is deep golden and the filling is heated through; aromas of toasted pecans and caramel will fill the kitchen.
- Remove from oven and let rest 10 minutes. This brief cooling allows the filling to set and the contrast between the silky interior and crunchy topping to remain distinct when you spoon servings.
Insider Tricks for Silky Sweet Potatoes and a Crunchy Topping
Choose the right potato
Use moist, orange-fleshed sweet potatoes rather than dry varieties. Their sugar content and moisture give a naturally creamy texture and better flavor development during baking.
Avoid overcooking to the point of waterlogged flesh.
Control moisture and texture
After draining, return potatoes to the hot pan briefly to let excess steam evaporate. This small step prevents a loose filling and concentrates flavor.
Use a few pulses with a hand mixer for silkiness, but stop before the starches become gummy.
Make the topping ahead
Mix the pecan crumble in advance and store it chilled. Cold butter in the topping creates distinct, crisp clumps when baked, so keep the topping cold until just before assembly for maximum crunch.
Toast your pecans
Toast chopped pecans in a dry skillet for 3-4 minutes until fragrant. Toasting intensifies nutty oils and adds a toasty note that pairs beautifully with brown sugar.
How to Store Paula Deen’s Sweet Potato Casserole?
Store leftovers at room temperature for up to 2 hours only. Refrigerate covered for 3-4 days.
To freeze, cool completely, wrap tightly, and freeze up to 3 months; thaw overnight in the refrigerator and reheat at 160 °C (325 °F) until warmed through.
Variations and Substitutions
- Swap pecans for walnuts or almonds for a different nutty profile.
- Stir in 120 g (1/2 cup) marshmallows on top for a classic, gooey holiday finish.
- Make it dairy-free by using coconut oil and almond milk; flavor will be slightly tropical.
- Add 50 g (1/3 cup) grated orange zest and 30 ml (2 tbsp) orange juice for a citrus lift.
Nutrition Information
This dish provides vitamin A from sweet potatoes, healthy fats from pecans, and moderate protein from eggs.
Roughly 320 kcal per serving. It is not gluten-free unless you substitute the flour; dairy-free if you swap butter and milk; not keto-friendly due to natural sugars.
Frequently Asked Questions
Reheat in a 160 °C (325°F) oven uncovered until warmed through to crisp the topping; avoid microwaving, which softens the crumble.
Yes, assemble up to 24 hours ahead, keep covered in the refrigerator, then bake as directed from chilled, adding a few extra minutes if needed.
Absolutely – double the recipe and use a larger baking pan, watching bake time; the flavors hold well, and the topping stays crunchy if baked just before serving.
You can, but freshly cooked sweet potatoes give superior texture and flavor. If using canned, drain well and adjust liquid to avoid a loose filling.
