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Paula Deen Sweet Potato Casserole Recipe

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Paula Deen's sweet potato casserole recipe is a decadent and comforting Southern dish, perfect for holiday gatherings. With a creamy sweet potato base and a buttery pecan topping, this casserole brings warmth and flavor to any table. Simple to make and rich in flavor, this dish is ideal for Thanksgiving or special occasions, where traditional flavors truly shine.

Ingredients

Scale
  • 3 cups mashed sweet potatoes (about 4 large sweet potatoes)
  • 1 cup sugar
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup melted butter
  • 1/4 tsp salt

Topping:

  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tbsp melted butter
  • 1 cup chopped pecans

 

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • In a large bowl, combine mashed sweet potatoes, sugar, milk, eggs, vanilla, melted butter, and salt. Mix until smooth and well combined.
  • Pour the sweet potato mixture into the prepared baking dish.
  • In a separate bowl, mix together the brown sugar, flour, melted butter, and pecans to create the topping.
  • Sprinkle the topping mixture evenly over the sweet potatoes.
  • Bake for 30-40 minutes, until the topping is golden and slightly crispy.

Notes

  • Adjust sugar to taste, or replace half with maple syrup for a deeper flavor.
  • This casserole can be made ahead; simply prepare, cover, and refrigerate overnight, then bake when ready.

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