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paula deen sweet potato casserole
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Paula Deen's Sweet Potato Casserole

A decadent Southern sweet potato casserole where silky, spiced tubers are crowned with a brown sugar-pecan crumble.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: paula deen sweet potato casserole, southern sweet potato casserole, classic sweet potato dish
Servings: 6 servings
Calories: 320kcal

Equipment

  • Large saucepan - for boiling sweet potatoes
  • Mixing bowl - to mash and combine ingredients
  • 9x13-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 9x13-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.