Paula Deen Sweet Potato Casserole
A classic holiday side dish featuring creamy sweet potatoes with a crunchy pecan topping!
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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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.