Best Copycat Paula Deen Sweet Potato Casserole Recipe
This copycat Paula Deen sweet potato casserole brings the ultimate comfort food to your table. With a smooth, creamy filling and a crunchy, buttery topping, it’s the perfect dish for Thanksgiving, holiday dinners, or any time you want to indulge in a Southern classic. Easy to make, customizable, and always a hit with family and friends.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Potato Peeler
- Masher or Potato Ricer
- Measuring cups and spoons
- Knife
- Oven
Ingredients
- For the Sweet Potato Filling:
- 4 large sweet potatoes peeled and mashed
- 1/2 cup melted butter or coconut oil for dairy-free
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup milk use almond milk or oat milk for dairy-free
- Pinch of salt
- For the Topping:
- 1 cup chopped pecans toasted
- 1/2 cup brown sugar
- 1/4 cup flour use gluten-free flour for gluten-free option
- 1/4 cup melted butter or coconut oil for dairy-free
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
- Prepare the sweet potatoes: Roast the sweet potatoes at 400°F for 45-50 minutes, until tender. Let them cool, then peel and mash until smooth.
- Make the filling: In a large mixing bowl, combine the mashed sweet potatoes, melted butter, sugars, cinnamon, nutmeg, vanilla extract, eggs, milk, and salt. Stir until smooth and well combined.
- Make the topping: In a separate bowl, combine the toasted pecans, brown sugar, flour, melted butter, and cinnamon. Stir until evenly mixed.
- Assemble: Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the topping evenly over the sweet potatoes.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, until the topping is golden brown and crisp.
- Cool and Serve: Let the casserole cool for a few minutes before serving. Enjoy!
Notes
- To make ahead, assemble the casserole and refrigerate it for up to 24 hours before baking. Add the topping right before baking.
- For a gluten-free version, substitute the flour in the topping with a gluten-free flour blend.
- You can also add marshmallows to the topping for a more traditional twist. Simply add them after baking and broil for 1-2 minutes until golden brown.
- Freezing: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge and bake as directed.