There’s something magical about the aroma of baked sweet potatoes mixed with brown sugar and pecans wafting through the kitchen. Paula Deen’s Sweet Potato Casserole is a classic that captures all the warmth and comfort of the holiday season, making it perfect for both Thanksgiving dinners and simple Sunday gatherings.
I first made this dish years ago, hoping to bring a bit of Southern charm to my table. From the very first bite, I knew this would become a staple in our family’s festive spread, winning over even the pickiest of eaters. It's the kind of recipe that’s so good, you’ll be craving it all year long!
Why You'll Love This Sweet Potato Casserole
Get ready to swoon over this crowd-pleasing casserole. It has everything you want in a side dish: incredible flavor, a deliciously crunchy topping, and ease of preparation that’ll leave you stress-free.
First off, this recipe is foolproof, even for those new to the kitchen. It comes together quickly and uses simple ingredients you probably already have on hand. In just a few easy steps, you’ll have a casserole that tastes like it took all day to make.
Another reason to love this dish? It perfectly balances sweet and savory. The sweet potatoes are rich and buttery, complemented beautifully by the crunchy pecan and brown sugar topping. It’s the ideal blend of soft and crisp textures in every bite.
Plus, this casserole is so versatile. It pairs well with any main course, from roasted turkey and glazed ham to simple chicken dinners. And if you’re feeling indulgent, it even makes for a comforting breakfast the next morning!
Finally, the dish is make-ahead friendly, which is a lifesaver during the busy holiday season. You can prepare it the day before, saving precious time on the big day. More on that in a bit!
Ingredients Notes

The key to this Sweet Potato Casserole lies in its perfectly balanced ingredients. Every component plays a role in making this dish unforgettable, from the sweet potatoes to the crunchy topping.
Sweet Potatoes: Choose fresh, orange-fleshed sweet potatoes for the best texture and flavor. They become luxuriously creamy when baked and mashed. If you're in a pinch, you can use canned sweet potatoes, but fresh ones give a more authentic taste.
Granulated Sugar and Brown Sugar: The base of the casserole uses granulated sugar to sweeten the potatoes, while the topping features brown sugar for a deeper, caramel-like flavor. Together, they create just the right level of sweetness.
Butter: Rich, unsalted butter adds a luxurious mouthfeel to the casserole. For the topping, melted butter binds the pecans and brown sugar together, creating a crunchy crust that’s downright irresistible.
Milk: A splash of milk helps smooth out the mashed sweet potatoes. Use whole milk for a creamier consistency, but you can substitute with half-and-half if you want a richer result.
Eggs: These work as a binder, giving the casserole a slight lift and structure. Make sure they’re at room temperature for easier mixing.
Pecans: Chopped pecans bring a wonderful crunch to the topping. If you have nut allergies in your family, you can omit them or swap with crushed cornflakes or oats for a different texture.
Special Equipment: You’ll need a 9x13-inch baking dish and a good potato masher or hand mixer to achieve a perfectly smooth sweet potato base.
How To Make This Sweet Potato Casserole

Making this Sweet Potato Casserole is easier than you might think, and the results are nothing short of spectacular. Follow these steps for a guaranteed crowd-pleaser.
Start by preheating your oven to 350°F. While the oven warms up, peel and cut 4 large sweet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Let them cook until fork-tender, about 15 minutes, then drain well.
Transfer the drained sweet potatoes to a mixing bowl and mash until smooth. You can use a potato masher for a rustic texture or a hand mixer for a smoother puree. Next, add 1 cup of granulated sugar, ½ cup of melted butter, 2 beaten eggs, ⅓ cup of milk, and 1 teaspoon of vanilla extract. Mix until everything is well combined and creamy.
Spread the sweet potato mixture into a greased 9x13-inch baking dish, smoothing out the top with a spatula. Now, it’s time to make that irresistible topping. In a separate bowl, mix 1 cup of brown sugar, ⅓ cup of all-purpose flour, ⅓ cup of melted butter, and 1 cup of chopped pecans. Sprinkle this mixture evenly over the sweet potatoes.
Bake for 25-30 minutes, or until the top is golden brown and crunchy. The casserole should be heated through and slightly puffed around the edges. Let it cool for a few minutes before serving – if you can wait!
Storage Options
Have leftovers? Lucky you! This Sweet Potato Casserole keeps beautifully, making it a great make-ahead dish or perfect for meal prep.
For short-term storage, cover the baking dish tightly with aluminum foil or transfer the casserole to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
To freeze, wrap the entire casserole tightly in plastic wrap, followed by a layer of foil. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat in the oven at 350°F until warmed through.
Reheating is simple. Pop individual portions in the microwave or cover the whole casserole with foil and warm in the oven. The topping will remain crispy if you reheat it uncovered for the last few minutes.
Variations and Substitutions
This casserole is a versatile gem, and there are plenty of ways to customize it to your liking. Here are a few ideas to switch things up:
Add Marshmallows: If you love a traditional marshmallow topping, sprinkle mini marshmallows over the pecan layer in the last 10 minutes of baking. They'll melt into gooey perfection.
Healthier Version: Substitute some of the sugar with honey or maple syrup for a more natural sweetness. You can also use reduced-fat milk and cut back on the butter if you prefer a lighter dish.
Nut-Free Option: Allergic to pecans? Swap them out for a crunchy streusel made with oats or crushed graham crackers. It’ll still provide that satisfying texture contrast.
Spiced Up: Add a teaspoon of cinnamon or a pinch of nutmeg to the sweet potato mixture for a warm, spicy twist. It pairs beautifully with the sweet, buttery flavors.
Vegan-Friendly: Use coconut milk instead of dairy milk, flax eggs in place of regular eggs, and vegan butter to make this dish plant-based. The result is still indulgent and delicious.
Feel free to get creative and make this casserole your own. No matter how you tweak it, you’ll end up with a dish that’s sure to impress your guests!
PrintPaula Deen Sweet Potato Casserole Recipe
Paula Deen’s Sweet Potato Casserole is a rich, comforting side dish made with creamy mashed sweet potatoes and topped with a golden, crunchy pecan streusel. This crowd-pleaser is perfect for Thanksgiving or any festive holiday meal, adding the perfect balance of sweetness and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 8-10
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
-
For the Sweet Potato Base:
4 cups mashed sweet potatoes (about 4 large sweet potatoes)
½ cup granulated sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
½ cup milk
½ cup melted unsalted butter -
For the Topping:
½ cup packed light brown sugar
⅓ cup all-purpose flour
⅓ cup melted unsalted butter
1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, beaten eggs, vanilla, milk, and melted butter. Mix until smooth and creamy.
- Pour the sweet potato mixture into the prepared baking dish, spreading evenly.
- In a separate bowl, mix the brown sugar, flour, melted butter, and chopped pecans to make the topping.
- Sprinkle the pecan mixture evenly over the sweet potatoes.
- Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Let it cool slightly before serving. Enjoy warm!
Notes
- Make-Ahead Tip: You can prepare the sweet potato base and topping separately up to 24 hours in advance. Store in the refrigerator and assemble before baking.
- Variations: Add a pinch of cinnamon or nutmeg to the sweet potato mixture for extra warmth and flavor.
- Serving Suggestions: Perfectly pairs with turkey, ham, or a vegetarian main dish during holiday dinners.
Nutrition
- Serving Size: 1 portion (about ¾ cup)
- Calories: 340
- Sugar: 24g
- Sodium: 110mg
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