Paula Deen Sweet Potato Casserole is a classic holiday side dish that captures the warmth and richness of traditional American cuisine. This casserole combines creamy, velvety sweet potatoes with a perfectly crunchy pecan topping, offering a balance of textures and flavors that is hard to resist.
Why We Love This Paula Deen Sweet Potato Casserole Recipe:
The reason this sweet potato casserole stands out is its combination of creamy filling and a crunchy topping. The rich sweetness of the potatoes blends beautifully with warm spices like cinnamon and nutmeg, while the pecan topping adds a delightful crunch that contrasts the smooth filling. The recipe is straightforward, allowing you to make a dish that feels indulgent without complicated steps. It’s perfect for creating a comforting and festive atmosphere, and it pairs exceptionally well with roasted meats and savory sides. You’ll find yourself returning to this recipe every holiday season because it’s consistently delicious and crowd-pleasing.
Ingredients for Paula Deen Sweet Potato Casserole:
Creating this sweet potato casserole starts with simple, wholesome ingredients. The filling relies on sweet potatoes as the star, while the topping combines brown sugar, butter, and nuts for a perfectly crisp finish. Each ingredient contributes to the depth of flavor and texture, ensuring that every bite is rich and satisfying.
For Sweet Potato Filling:
- 3 cups sweet potatoes, cooked and scooped from skins
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 5 tablespoons melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream, half-and-half, or whole milk
For Pecan Topping:
- 3 tablespoons melted butter
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 cup chopped pecans or walnuts
How to Make Paula Deen Sweet Potato Casserole:
Making this casserole is simple if you follow a few key steps carefully. First, bake the sweet potatoes until tender. You can pierce them with a fork and bake at 400 degrees Fahrenheit for about an hour. Once cooled enough to handle, scoop out the flesh and let it sit until it reaches room temperature to prevent the eggs from cooking prematurely.
Next, prepare the filling by combining the sweet potatoes with sugar, cinnamon, nutmeg, melted butter, eggs, and vanilla extract. Beat the mixture on medium speed until smooth and creamy, then add cream or milk to reach the desired consistency. Pour this mixture into a greased baking dish, creating an even layer for the topping.
For the pecan topping, mix melted butter, brown sugar, flour, and chopped pecans in a separate bowl until crumbly. Sprinkle this evenly over the sweet potato mixture. Bake the casserole at 325 degrees Fahrenheit for 25 to 30 minutes or until the center is set and reaches an internal temperature of 165 degrees. For an extra golden and caramelized finish, you can broil the top for an additional 1–3 minutes. Allow the casserole to rest for 10 minutes before serving, which helps it hold its shape and enhances the flavors.
How to Serve Paula Deen Sweet Potato Casserole:
Serving this casserole is all about presentation and timing. Its golden-brown top should glisten slightly, with the sweet aroma of cinnamon and nutmeg filling your kitchen. Cut the casserole into individual portions using a spatula, ensuring each piece has both creamy sweet potato and crunchy topping.
This dish pairs beautifully with roasted turkey, chicken, or a holiday ham alternative. You can also serve it alongside green beans, cranberry sauce, or a fresh salad to balance the richness of the casserole. For a festive touch, garnish with extra chopped pecans or a sprinkle of cinnamon on top before serving. Its vibrant orange color adds a cheerful element to any holiday table, making it as pleasing to the eyes as it is to the taste buds.
Expert Tips for Paula Deen Sweet Potato Casserole:
- Choose the right sweet potatoes: Look for sweet potatoes that are firm and free of blemishes. The texture of the final dish depends on the quality of your potatoes.
- Avoid overmixing: When combining the sweet potato filling, mix just until smooth. Overmixing can make the casserole too runny.
- Room temperature ingredients: Ensure eggs and milk or cream are at room temperature before adding to the sweet potatoes to prevent curdling.
- Make ahead: You can prepare the sweet potato filling a day in advance and refrigerate it. Add the topping just before baking for maximum crunch.
- Texture variations: If you like chunkier sweet potatoes, mash them by hand instead of using a mixer. You can also add a splash of orange juice for a subtle citrus note.
How to Store Paula Deen Sweet Potato Casserole:
Storing leftovers is simple and convenient. Allow the casserole to cool completely before covering it tightly with plastic wrap or placing it in an airtight container. Refrigerate for up to 3–4 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through to maintain the creamy texture and crisp topping.
For longer storage, you can freeze the casserole without the topping for up to 2 months. When ready to serve, thaw overnight in the refrigerator and then add the pecan topping before baking. This ensures the crunchy topping stays fresh and golden when reheated.
Variation of Paula Deen Sweet Potato Casserole:
There are several ways to customize this casserole to match your taste. You can swap the pecans for walnuts or almonds for a different crunch. For added flavor, incorporate a teaspoon of ginger or allspice into the sweet potato filling.
For a lighter version, substitute half the butter with unsweetened applesauce or use a low-fat milk option. You can also experiment with the topping by adding oats for a granola-like texture. Another variation is to drizzle a small amount of maple syrup or honey on top before serving, enhancing the sweetness and adding a rich glaze to the nuts. These simple adjustments allow you to personalize the casserole without losing its classic charm.
Frequently Asked Questions about Paula Deen Sweet Potato Casserole:
Can I make Paula Deen Sweet Potato Casserole ahead of time?
Yes, you can prepare the filling a day in advance. Keep it refrigerated and add the topping just before baking to maintain the crunchy texture.
Can I use frozen sweet potatoes?
Absolutely. Thaw them completely and drain any excess moisture before using to avoid a watery casserole.
Can I make this casserole vegan?
You can substitute eggs with flaxseed or chia eggs, use plant-based milk, and replace butter with vegan butter to make it vegan-friendly.
How do I make the topping extra crunchy?
Use slightly more chopped nuts and bake until golden brown. Broiling for 1–2 minutes at the end can also enhance crunch.
Can I add other flavors to the sweet potato filling?
Yes, you can add orange juice, lemon zest, or spices like ginger or allspice to enhance the flavor while keeping it classic.
Paula Deen Sweet Potato Casserole
Equipment
- Baking Dish
- Mixing Bowls:
Ingredients
- 3 cups sweet potatoes cooked and scooped from skins
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 5 tablespoons melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream or half-and-half or whole milk
- 3 tablespoons melted butter for topping
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 400°F (200°C) and bake the sweet potatoes until tender, about 1 hour.
- Once cooled, scoop out the flesh and let it reach room temperature.
- In a mixing bowl, combine the sweet potatoes, sugar, cinnamon, nutmeg, melted butter, eggs, vanilla extract, and cream. Beat until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, mix melted butter, brown sugar, flour, and chopped nuts until crumbly. Sprinkle over the sweet potato mixture.
- Bake at 325°F (160°C) for 25-30 minutes until set and golden brown.
- For extra crunch, broil for 1-3 minutes at the end. Let it rest for 10 minutes before serving.
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