Paula Deen Sweet Potato Casserole
A heartwarming sweet potato casserole topped with a crunchy pecan streusel, perfect for family gatherings and holiday feasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 3 large sweet potatoes, peeled and chopped
- 1 cup light brown sugar
- â…“ cup melted unsalted butter
- 2 eggs
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup cream
- 3 tablespoons melted unsalted butter
- 1 cup light brown sugar
- â…“ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup chopped pecans
Instructions
- Prepare Sweet Potatoes: Wash, peel, and cut sweet potatoes into 1-inch chunks. Boil or steam until fork-tender (15-25 minutes). Drain well and mash until smooth.
- Make Casserole Filling: To the mashed sweet potatoes, add brown sugar, melted butter, beaten eggs, vanilla extract, cinnamon, nutmeg, and cream. Mix until smooth and well combined.
- Prepare Pecan Streusel Topping: In a separate bowl, combine brown sugar, flour, and salt. Mix in melted butter until crumbly. Stir in chopped pecans.
- Assemble and Bake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread sweet potato filling evenly, then sprinkle pecan topping over it. Bake for 30-35 minutes or until bubbly and golden brown.
- Cool and Serve: Remove from oven and let rest for 10-15 minutes before serving.
Notes
Try adding mini marshmallows on top during the last few minutes of baking for a classic holiday feel.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg