There's nothing quite like the sweet and comforting aroma of Paula Deen’s Sweet Potato Casserole baking in the oven. With its buttery, pecan-studded topping and velvety sweet potato base, this dish is a holiday staple that feels like a warm hug on a chilly day.

I first discovered this recipe while planning my first Thanksgiving as host, nervously wanting to impress my guests. It quickly became the highlight of the meal, with everyone asking for seconds—and the recipe! Today, it's a tradition I look forward to making year after year.

Why You’ll Love This Paula Deen Sweet Potato Casserole

Get ready to add a new favorite to your family’s holiday table. Paula Deen's Sweet Potato Casserole isn’t just a side dish; it’s a showstopper.

First, it's incredibly easy to prepare. With simple steps and pantry-friendly ingredients, even novice cooks can pull this off effortlessly.

The flavor combination is truly unforgettable. The creamy sweet potato filling is perfectly balanced with the crunchy, buttery pecan topping, offering a delightful mix of textures in every bite.

Not only is it delicious, but it’s also versatile. Serve it as a dessert for those who prefer less sugary sweets, or keep it as a crowd-pleasing side dish that pairs beautifully with turkey, ham, or even a roast chicken.

Finally, this casserole is a make-ahead wonder! Prepare it the day before, store it in the fridge, and bake it fresh on the big day—saving you time and stress in the kitchen.

Ingredients Notes

The magic of Paula Deen's Sweet Potato Casserole lies in its balance of sweet and savory ingredients. Let’s take a closer look at what makes this dish so special.

Sweet Potatoes: The star of the dish! Opt for fresh, large sweet potatoes for the best flavor. Roasting them brings out their natural sweetness, but boiling works in a pinch.
Butter: Unsalted butter adds richness to both the filling and the topping. Be sure to let it soften at room temperature for easy mixing.
Sugar: Both granulated and brown sugars are used here. The granulated sugar sweetens the filling, while the brown sugar lends a caramel-like depth to the topping.
Eggs: These help bind the casserole, giving it a light yet creamy texture.
Pecans: Chopped pecans in the topping add a nutty crunch that contrasts beautifully with the creamy base.
Flour: A little all-purpose flour in the topping helps create a crumble-like consistency.
Vanilla Extract: Don’t skimp on the vanilla! It elevates the flavors of the sweet potatoes and adds a cozy warmth to the dish.

For this recipe, you’ll need a 9x13-inch baking dish and a hand mixer or potato masher to ensure your sweet potatoes are silky smooth.

How To Make This Sweet Potato Casserole

Creating Paula Deen's Sweet Potato Casserole is as simple as it is rewarding. Here’s how to make it step-by-step.

Cook the Sweet Potatoes: Begin by peeling and boiling your sweet potatoes until fork-tender. This usually takes about 15-20 minutes. Drain them well and let them cool slightly before mashing.
Prepare the Filling: In a large bowl, combine the mashed sweet potatoes with ½ cup of unsalted butter, 1 cup of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract, and a splash of milk. Mix until smooth and creamy.
Assemble the Casserole: Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.
Make the Topping: In a separate bowl, combine ½ cup of flour, 1 cup of brown sugar, ⅓ cup of butter, and 1 cup of chopped pecans. Use a fork to mix until crumbly.
Add the Topping: Sprinkle the pecan topping generously over the sweet potato mixture, ensuring even coverage.
Bake to Perfection: Preheat your oven to 350°F (175°C) and bake the casserole for 25-30 minutes, or until the topping is golden brown and the filling is bubbling at the edges.

The result? A beautifully golden casserole that’s irresistibly fragrant and delicious.

Storage Options

Leftovers of this casserole are almost as delightful as the first serving. Here's how to store and reheat it.

Refrigerator: Let the casserole cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days.
Freezer: You can freeze the casserole before baking it! Wrap the dish tightly in aluminum foil and plastic wrap, then freeze for up to 3 months. Thaw overnight in the fridge before baking.
Reheating: To reheat, cover the casserole with foil and bake at 350°F for about 15-20 minutes, or until heated through. For individual servings, use the microwave in 30-second increments.

Variations and Substitutions

One of the best things about Paula Deen's Sweet Potato Casserole is its versatility. Here are some ways to customize it to your taste:

Make It Gluten-Free: Swap the all-purpose flour in the topping for almond flour or a gluten-free blend.
Add Marshmallows: For a sweeter, dessert-like twist, top the casserole with mini marshmallows during the last 10 minutes of baking.
Use Different Nuts: Pecans are classic, but walnuts or even sliced almonds can be a delicious substitute.
Dairy-Free Option: Replace the butter with a vegan alternative and use almond or oat milk instead of regular milk.
Coconut Twist: Add shredded coconut to the topping for a tropical flair.

Experiment with these variations, and you’ll discover new ways to enjoy this timeless classic.

No matter how you serve it, Paula Deen’s Sweet Potato Casserole is sure to steal the show. From its creamy base to its crunchy, sugary topping, it’s the ultimate comfort food that brings everyone to the table. Make it once, and it’ll become a beloved tradition in your home, too!