Paula Deen Sweet Potato Casserole

When it comes to holiday comfort food, Paula Deen Sweet Potato Casserole is one of those timeless recipes that always makes people smile. It’s warm, buttery, and rich, with a perfect balance of creamy sweet potatoes and a crunchy pecan topping. It’s the kind of dish that feels like home, whether you’re serving it at Thanksgiving, Christmas, or just a cozy Sunday dinner with family.

What makes this casserole extra special is how versatile it is. You can enjoy it as a side dish right next to roasted turkey or ham, or even let it double as a dessert if you’ve got a sweet tooth. The topping bakes into a golden crust that gives each bite a satisfying crunch, while the base stays soft and smooth. It’s the kind of texture combo that keeps everyone coming back for seconds.

Another reason people love this recipe is how approachable it is. You don’t need fancy techniques or rare ingredients—just pantry staples, a little time, and the willingness to enjoy something truly indulgent. Plus, it’s a dish that feels festive without requiring hours of stress in the kitchen. You can even turn it into a make ahead sweet potato casserole by preparing it the night before and baking it fresh the next day, which makes holiday prep so much easier.

If you’ve ever tried Paula Deen’s take on classic Southern recipes, you know she has a way of elevating simple ingredients into something unforgettable. Her sweet potatoes casserole is no exception—it’s rich, comforting, and downright irresistible. Whether it’s your first time trying it or you’re making it again because your family requested it, this recipe is one that never loses its charm.

Why You’ll Love It

• That irresistible topping. The golden-brown pecan and brown sugar crust is crunchy, sweet, and just a little addictive. It’s the perfect contrast to the creamy sweet potatoes underneath.
• It feels like comfort food in every bite. Smooth, buttery, and lightly spiced, this casserole has that homemade, Southern-style warmth that makes you want to linger at the table.
• Holiday hero. Whether it’s Thanksgiving, Christmas, or Easter, this dish always earns a spot on the table—and it’s usually one of the first to disappear.
• Make-ahead friendly. You can prep it in advance, tuck it in the fridge, and bake it when you’re ready. That’s a huge win when juggling multiple dishes.
• Flexible and family-approved. Serve it as a side, treat it like dessert, or sneak leftovers for breakfast (I won’t judge!). Everyone at the table will find a reason to love it.

Ingredient List

For the Sweet Potato Base:

• 3 cups cooked, mashed sweet potatoes (about 3–4 medium sweet potatoes)
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• ½ cup butter, melted

For the Topping:

• 1 cup brown sugar, packed
• ⅓ cup all-purpose flour
• 1 cup pecans, chopped
• ⅓ cup butter, melted

Ingredient Notes

• Sweet potatoes – Freshly baked or boiled sweet potatoes taste best here. I usually roast mine because it brings out that natural caramel-like sweetness.
• Butter – Paula’s recipes never skimp on butter, and for good reason. Real, salted butter gives this casserole that rich, Southern flavor.
• Vanilla extract – Don’t skip this! It adds a warm, cozy note that ties the sweetness together beautifully.
• Pecans – Toasted pecans are my go-to for the topping because they add even more depth and crunch. If you’re short on time, raw works just fine too.
• Brown sugar – I always use dark brown sugar—it has a deeper molasses flavor that makes the topping taste extra indulgent.

Kitchen Equipment Needed

• Large pot – For boiling or steaming the sweet potatoes until tender. (I love using my Dutch oven—it keeps the heat steady.)
• Mixing bowls – One for the potato mixture and another for the crunchy topping. Keeps things neat and easy.
• Potato masher or hand mixer – To get the sweet potatoes smooth and creamy. (A hand mixer is my secret weapon for that silky texture.)
• Measuring cups and spoons – Accuracy matters here, especially for the topping.
• 9×13 baking dish – The classic size that gives just the right thickness for the casserole.
• Spatula – For folding everything together and spreading the topping evenly.

Instructions

1. Roast or cook the sweet potatoes

1. Preheat your oven to 400°F (200°C) if roasting.
2. Scrub 3–4 medium sweet potatoes, pierce them a few times with a fork, and place them on a rimmed baking sheet. Roast until very tender — about 45–60 minutes, depending on size.
3. (Alternate) If you prefer boiling: peel and cube the sweet potatoes, put them in a large pot of cold water, bring to a boil, and simmer 15–20 minutes until fork-tender. Drain thoroughly.
4. Let the potatoes cool just enough to handle, then scoop the flesh into a large mixing bowl.

Pro tip: Roasting concentrates sweetness and gives a slightly drier, more flavorful mash — I roast whenever I have the oven free. If you boil, be sure to drain well so the mash doesn’t get watery.

2. Mash and make the sweet potato base

1. If you roasted, remove any tough bits of skin before mashing. Use a potato masher or a hand mixer to mash the sweet potatoes until smooth.
2. Add 1 cup sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, 2 beaten eggs, and ½ cup melted butter to the mashed potatoes.
3. Fold and mix until everything is fully incorporated and the mixture is silky and spreadable. If it seems too stiff, add 1–2 tablespoons of milk or cream; if it seems too loose, a brief bake will help it set.
4. Taste and adjust: a pinch more salt or a touch more vanilla can make the flavors pop.

Pro tip: Use a hand mixer on low for 30–60 seconds to get a really smooth texture without over-whipping — you want creamy, not gluey.

3. Prepare the pecan topping

1. In a medium bowl, combine 1 cup packed brown sugar and ⅓ cup all-purpose flour.
2. Stir in 1 cup chopped pecans.
3. Pour ⅓ cup melted butter over the dry ingredients and mix until you have a crumbly, evenly-coated topping.
4. If you like extra crunch and depth, toast the pecans in a dry skillet or in the oven for 5–7 minutes before chopping.

Pro tip: Roughly chopping some pecans and leaving a few larger pieces gives the topping a better texture — it’s more interesting to bite into.

4. Assemble and bake

1. Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish (or similar) with butter or nonstick spray.
2. Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
3. Sprinkle the pecan topping evenly over the sweet potatoes, pressing lightly so it adheres.
4. Bake uncovered for 25–30 minutes, until the casserole is heated through and the topping is bubbly and lightly golden.
5. If you want a deeper brown on the topping, broil on high for 30–90 seconds — watch it like a hawk so it doesn’t burn.
6. Remove from oven and let rest 10 minutes before serving to set.

Pro tip: If the center jiggles too much right out of the oven, give it those extra 10 minutes — it firms up and slices more cleanly after resting.

5. Make-ahead, storage, and reheating

1. To make this a true make ahead sweet potato casserole, prepare the sweet potato base as directed and transfer it to the baking dish, then cover and refrigerate for up to 48 hours. Keep the pecan topping separate in an airtight container. When you’re ready to bake, add the topping and bake as directed, adding 5–10 minutes to the bake time if the casserole is very cold.
2. To freeze: assemble the casserole (either with or without topping), wrap tightly with plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge before baking; if baking from frozen, add at least 20–30 minutes to the bake time and cover with foil for the first part to prevent over-browning.
3. Leftovers: store covered in the fridge for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through — about 15–20 minutes covered, then 5–10 minutes uncovered to crisp the topping again.

Pro tip: If your topping softens after refrigeration, a quick 2–3 minute blast under the broiler right before serving will re-crisp it beautifully.

6. Small variations while following the method

1. For a marshmallow finish (a nod to sweeter, nostalgic takes), add mini marshmallows over the topping for the last 5–7 minutes of baking — watch closely so they don’t scorch.
2. If you’ve enjoyed the Pioneer Woman Sweet Potato Casserole before, try her signature twist—think extra buttery topping or a sprinkle of cinnamon—while keeping the same assembly method.
3. To make this the Paula Dean Sweet Potatoes Casserole style in spirit, don’t be shy with the butter: richer butter choices and toasting the pecans give that classic Southern richness.

Tips and Tricks for Success

• Roast instead of boil for deeper flavor and less watery potatoes.
• Don’t over-mash — aim for creamy, not gluey. A hand mixer on low is your best friend here.
• Keep the topping crumbly. Mix just until coated; if you stir too much, it can turn into a paste.
• Let the casserole rest at least 10 minutes after baking so it slices neatly and the flavors settle.
• Toast the pecans for a richer, nuttier flavor — it makes a surprisingly big difference.

Ingredient Substitutions and Variations

• Sweet potatoes: Swap with canned yams if you’re short on time (just drain well).
• Sugar: Use maple syrup or honey for a more natural sweetness.
• Butter: Coconut oil works for a dairy-free option, though it adds a subtle coconut note.
• Pecans: Try walnuts, almonds, or even a mix for a twist on the topping.
• Flour: Use almond flour or oat flour for a gluten-free version of the topping.
• Marshmallow lovers: Skip the pecan topping and cover with mini marshmallows for a nostalgic, gooey finish.
• Spices: A pinch of cinnamon, nutmeg, or pumpkin pie spice can warm things up beautifully.

Serving Suggestions

• I love serving this casserole with roasted turkey and a crisp green salad—it balances the richness perfectly!
• Pair it with baked ham and sautéed green beans for a classic holiday plate.
• It’s surprisingly delicious with fried chicken and biscuits for a true Southern-style meal.
• Treat it almost like dessert and serve warm with a dollop of whipped cream.
• Enjoy leftovers at breakfast alongside scrambled eggs and bacon (yes, it works!).

Storage and Reheating Instructions

• Refrigerator: Store leftovers covered in the fridge for 3–4 days.
• Freezer: Wrap tightly with plastic wrap and foil, then freeze for up to 2 months.
• Reheat in oven: Warm in a 350°F (175°C) oven for 15–20 minutes covered with foil, then uncover for 5–10 minutes to re-crisp the topping.
• Reheat in microwave: Heat individual portions in 30-second intervals, though the topping won’t stay as crunchy.
• Pro tip: To bring back that crunchy topping, place under the broiler for 1–2 minutes after reheating.

Frequently Asked Questions

Can I use canned sweet potatoes instead of fresh?

Yes! Just make sure to drain them well so your casserole doesn’t end up watery. Freshly roasted sweet potatoes give more depth of flavor, but canned works great in a pinch.

Can I make this casserole ahead of time?

Absolutely. Prep the sweet potato mixture up to 2 days in advance, keep it in the fridge, and add the topping right before baking. That way it’s fresh but stress-free.

How do I keep the topping crunchy?

Bake uncovered and don’t over-mix the topping ingredients. If it softens after refrigeration, a quick broil for 1–2 minutes brings the crunch back.

What if I don’t like pecans?

You can swap them with walnuts, almonds, or even leave them out and go the marshmallow route instead. The casserole is flexible enough to handle your personal touch.

Can I make this recipe gluten-free?

Yes! Just use almond flour or oat flour in the topping. Everything else in the recipe is naturally gluten-free.

Is this more of a side dish or dessert?

It can be either! Many people serve it alongside turkey or ham, but it’s sweet enough to double as dessert if you like.

Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear your twist on Paula Deen’s sweet potato casserole!

Paula Deen Sweet Potato Casserole

What makes this casserole extra special is how versatile it is. You can enjoy it as a side dish right next to roasted turkey or ham, or even let it double as a dessert if you’ve got a sweet tooth.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 10 servings

Calories 370 kcal

Equipment

• Large pot
• Mixing Bowls
• Potato masher or hand mixer
• Measuring cups and spoons
• 9×13 Baking Dish
• Spatula

Ingredients

  

For the Sweet Potato Base:

• 3 cups cooked mashed sweet potatoes (about 3–4 medium sweet potatoes)
• 1 cup sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs beaten
• ½ cup butter melted

For the Topping:

• 1 cup brown sugar packed
• ⅓ cup all-purpose flour
• 1 cup pecans chopped
• ⅓ cup butter melted

Instructions

 

Roast or cook the sweet potatoes

• Preheat your oven to 400°F (200°C) if roasting.
• Scrub 3–4 medium sweet potatoes, pierce them a few times with a fork, and place them on a rimmed baking sheet. Roast until very tender — about 45–60 minutes, depending on size.
• (Alternate) If you prefer boiling: peel and cube the sweet potatoes, put them in a large pot of cold water, bring to a boil, and simmer 15–20 minutes until fork-tender. Drain thoroughly.
• Let the potatoes cool just enough to handle, then scoop the flesh into a large mixing bowl.
• Pro tip: Roasting concentrates sweetness and gives a slightly drier, more flavorful mash — I roast whenever I have the oven free. If you boil, be sure to drain well so the mash doesn’t get watery.

Mash and make the sweet potato base

• If you roasted, remove any tough bits of skin before mashing. Use a potato masher or a hand mixer to mash the sweet potatoes until smooth.
• Add 1 cup sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, 2 beaten eggs, and ½ cup melted butter to the mashed potatoes.
• Fold and mix until everything is fully incorporated and the mixture is silky and spreadable. If it seems too stiff, add 1–2 tablespoons of milk or cream; if it seems too loose, a brief bake will help it set.
• Taste and adjust: a pinch more salt or a touch more vanilla can make the flavors pop.
• Pro tip: Use a hand mixer on low for 30–60 seconds to get a really smooth texture without over-whipping — you want creamy, not gluey.

Prepare the pecan topping

• In a medium bowl, combine 1 cup packed brown sugar and ⅓ cup all-purpose flour.
• Stir in 1 cup chopped pecans.
• Pour ⅓ cup melted butter over the dry ingredients and mix until you have a crumbly, evenly-coated topping.
• If you like extra crunch and depth, toast the pecans in a dry skillet or in the oven for 5–7 minutes before chopping.
• Pro tip: Roughly chopping some pecans and leaving a few larger pieces gives the topping a better texture — it’s more interesting to bite into.

Assemble and bake

• Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish (or similar) with butter or nonstick spray.
• Spread the sweet potato mixture evenly into the dish, smoothing the top with a spatula.
• Sprinkle the pecan topping evenly over the sweet potatoes, pressing lightly so it adheres.
• Bake uncovered for 25–30 minutes, until the casserole is heated through and the topping is bubbly and lightly golden.
• If you want a deeper brown on the topping, broil on high for 30–90 seconds — watch it like a hawk so it doesn’t burn.
• Remove from oven and let rest 10 minutes before serving to set.
• Pro tip: If the center jiggles too much right out of the oven, give it those extra 10 minutes — it firms up and slices more cleanly after resting.

Make-ahead, storage, and reheating

• To make this a true make ahead sweet potato casserole, prepare the sweet potato base as directed and transfer it to the baking dish, then cover and refrigerate for up to 48 hours. Keep the pecan topping separate in an airtight container. When you’re ready to bake, add the topping and bake as directed, adding 5–10 minutes to the bake time if the casserole is very cold.
• To freeze: assemble the casserole (either with or without topping), wrap tightly with plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge before baking; if baking from frozen, add at least 20–30 minutes to the bake time and cover with foil for the first part to prevent over-browning.
• Leftovers: store covered in the fridge for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through — about 15–20 minutes covered, then 5–10 minutes uncovered to crisp the topping again.
• Pro tip: If your topping softens after refrigeration, a quick 2–3 minute blast under the broiler right before serving will re-crisp it beautifully.

Small variations while following the method

• For a marshmallow finish (a nod to sweeter, nostalgic takes), add mini marshmallows over the topping for the last 5–7 minutes of baking — watch closely so they don’t scorch.
• If you’ve enjoyed the Pioneer Woman Sweet Potato Casserole before, try her signature twist—think extra buttery topping or a sprinkle of cinnamon—while keeping the same assembly method.
• To make this the Paula Dean Sweet Potatoes Casserole style in spirit, don’t be shy with the butter: richer butter choices and toasting the pecans give that classic Southern richness.

Notes

Nutritional Value (per serving, about 1/10 of recipe)

• Calories: ~370
• Carbohydrates: 46g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Fiber: 3g
• Sugar: 30g
• Sodium: 210mg

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Nutrition Disclaimer:

The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.

Keyword Paula Deen sweet potato casserole, sweet potato casserole