Paula Deen Sweet Potato Casserole Recipe
Paula Deen’s Sweet Potato Casserole Recipe is a true Southern favorite. This dish is creamy, sweet and full of warm flavors.
Ingredients
- 4 cups mashed sweet potatoes about 4-5 medium sweet potatoes
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup unsalted butter melted
- 1 cup chopped pecans
Instructions
Preheat the Oven
- Set the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Boil the Sweet Potatoes
- Peel and cut sweet potatoes. Boil in water until tender, about 15-20 minutes.
Mash the Sweet Potatoes
- Drain potatoes. Mash until smooth using a potato masher.
Mix Sweet Potato Ingredients
- Add sugar, eggs, milk, butter, vanilla, salt and cinnamon. Mix until creamy.
Transfer to Baking Dish
- Spread the sweet potato mixture evenly in the greased baking dish.
Prepare the Topping
- In a bowl, mix brown sugar, flour, melted butter and pecans.
Add Topping to Sweet Potatoes
- Sprinkle the topping evenly over the mashed sweet potatoes.
Bake the Casserole
- Bake in the preheated oven for 30-35 minutes until golden brown.
Cool Slightly Before Serving
- Let it cool for 5 minutes. Serve warm for the best taste.
Notes
- Use fresh sweet potatoes for better flavor.
- Mash potatoes well for a smooth texture.
- Don’t overbake; topping should be golden, not burnt.
- Taste the mixture before baking to adjust sweetness.