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paula deen sweet potato casserole

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course casseroles, Side Dish
Cuisine American, southern
Servings 8 servings
Calories 349 kcal

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.

Nutrition

Calories: 349kcal
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