This Paula Deen Sweet Potato Casserole recipe is a deliciously rich take on a classic, with a signature buttery crunch that sets it apart from the rest. Known for its silky sweet potato base and irresistible pecan topping, this dish is the perfect addition to any family gathering or holiday table.

The first time I made this, I was blown away by how simple ingredients could create such a crowd-pleaser. The balance of creamy, sweet potatoes and the crunchy, caramelized topping is what makes this casserole truly unforgettable. Let’s get into why this dish has become a Paula Deen classic.

Why You’ll Love This Paula Deen Sweet Potato Casserole

This Sweet Potato Casserole is all about rich flavors and perfect textures, combining the best of sweet and savory.

First, the sweet potato filling is ultra-creamy, thanks to a good amount of butter and sugar blended in for smoothness. It has just the right amount of sweetness without being too rich, making it an excellent pairing with holiday favorites like turkey and ham.

The topping is where Paula Deen’s version really shines. With brown sugar, pecans, and a little flour, it turns into a golden-brown crust with a hint of caramel flavor. Every bite is a delightful mix of creamy, buttery sweet potato and crunchy, nutty topping.

This recipe is also great for make-ahead preparation. You can assemble the entire casserole in advance and just bake it before serving, making it a perfect stress-free side for busy holiday meals.

Ingredients Notes

With just a handful of ingredients, this Paula Deen Sweet Potato Casserole has everything you need for a delicious side dish.

Sweet Potatoes: Fresh, medium-sized sweet potatoes give the best flavor and texture for this recipe. Boiling them until tender makes it easy to mash and gives a smoother consistency.
Butter: Adding unsalted butter to the filling provides richness and helps balance the sweetness. Paula uses it both in the filling and in the topping for extra flavor.
Granulated Sugar: The sweet potato base is lightly sweetened with granulated sugar to enhance the natural sweetness of the potatoes without overpowering them.
Eggs: Adding eggs gives the filling a light, fluffy texture and helps it set properly while baking.
Milk: A small amount of milk makes the filling creamy without making it too heavy. Whole milk works best, but you can substitute with half-and-half for a richer texture.
Brown Sugar and Pecans: Used in the topping, brown sugar and pecans create that signature sweet, crunchy layer that Paula Deen’s casserole is known for. For the best texture, use coarsely chopped pecans.
Flour: Just a bit of all-purpose flour in the topping gives it structure and helps create a crumbly, golden-brown finish.

For equipment, you’ll need a medium-sized baking dish, a potato masher or hand mixer for the filling, and a mixing bowl for the topping.

How to Make Paula Deen’s Sweet Potato Casserole

Follow these simple steps to make the best-ever Paula Deen Sweet Potato Casserole for your holiday spread.

Cook and Mash the Sweet Potatoes
Start by preheating your oven to 350°F (175°C). Peel and cut the sweet potatoes into chunks, then place them in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and transfer them to a large mixing bowl.
Prepare the Sweet Potato Filling
Use a potato masher or hand mixer to mash the cooked sweet potatoes until smooth. Add in the butter, granulated sugar, milk, eggs, and a pinch of salt. Mix until everything is well incorporated and the filling is smooth. Pour the mixture into a greased baking dish, spreading it out evenly.
Make the Pecan Topping
In a separate bowl, combine the brown sugar, all-purpose flour, melted butter, and chopped pecans. Stir until the ingredients are well mixed and crumbly. Sprinkle the topping evenly over the sweet potato mixture, covering the entire surface.
Bake the Casserole
Place the casserole in the oven and bake for 25-30 minutes, or until the topping is golden-brown and crisp. The filling should be set but still creamy, and the pecan topping should be lightly caramelized.

This recipe takes about an hour from start to finish, with most of the time spent in the oven. Serve it hot for the best taste and texture.

Storage Options

This casserole stores well, making it ideal for leftovers or make-ahead meals.

Refrigerate: Cover the casserole tightly with plastic wrap or store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through for best results.
Freeze: To freeze, prepare the casserole without baking. Cover it tightly with plastic wrap and aluminum foil, and store in the freezer for up to 1 month. Thaw overnight in the fridge before baking as directed.
Reheat: For best texture, reheat in the oven rather than the microwave. This helps keep the topping crisp.

Variations and Substitutions

Here are some easy ways to adjust this recipe to your taste:

Marshmallow Topping: For a twist, add mini marshmallows during the last 10 minutes of baking. They’ll melt into a gooey, golden topping that pairs wonderfully with the pecans.
Nut-Free: If you’re avoiding nuts, replace the pecans with crushed cornflakes or gluten-free crushed cereal for a similar crunch.
Sweetener Alternatives: Substitute the granulated and brown sugars with maple syrup or coconut sugar for a natural sweetness.
Dairy-Free: Use a plant-based milk like almond or oat milk, and substitute the butter with coconut oil or a vegan butter alternative.

With its classic flavors and Paula Deen’s signature touch, this Sweet Potato Casserole will make your holiday table complete. The creamy, sweet filling and crunchy topping are sure to be a hit with everyone. Enjoy every bite!