Sweet potato casserole wasn't always a Southern holiday must-have – it got its start back in 1917 when those marshmallow cookbooks were all the rage.
Now, Paula Deen's got a mighty fine twist on this classic. Instead of those marshmallows, she tops it with the most sensible thing imaginable – a buttery pecan crumble that's just right.
I've made this dozens of times, and let me tell you, it's as reliable as your old kitchen timer. Nothing fancy or fussy about it – just good, honest cooking that works every single time.
It's the kind of recipe you'll want to write down on an index card and keep in your recipe box. The beauty of Paula's version is that it's straightforward but special enough for your holiday table.
You know how some recipes get passed around at church suppers? This is one of those.
Recipe
Paula Deen's Sweet Potato Casserole is a beloved Southern comfort dish that perfectly balances the natural sweetness of sweet potatoes with a delightful crunchy pecan topping. This classic recipe transforms humble sweet potatoes into a luxurious side dish that's particularly popular during holiday meals and family gatherings.
The tradition of using sweet potatoes in holiday recipes has deep roots in Southern cuisine, reminiscent of the way gingerbread cookies have evolved over the centuries to become a cherished holiday treat in their own right, often featuring a perfect balance of flavors.
This casserole features a smooth, creamy sweet potato base that's enriched with butter, sugar, and vanilla, creating a custard-like consistency. The contrasting topping of pecans, brown sugar, and flour adds a wonderful textural element that makes each bite a perfect combination of smooth and crunchy textures.
- 3 cups mashed sweet potatoes
- 1 cup granulated sugar
- ½ cup butter, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- ⅓ cup milk
- 1 cup brown sugar
- ⅓ cup flour
- 1 cup chopped pecans
- ⅓ cup butter, melted
Preheat oven to 375°F. Combine mashed sweet potatoes, granulated sugar, ½ cup melted butter, eggs, vanilla, and milk in a large bowl. Pour mixture into a greased 2-quart casserole dish.
For the topping, mix brown sugar, flour, pecans, and ⅓ cup melted butter until crumbly. Sprinkle over sweet potato mixture. Bake for 25-30 minutes until topping is lightly brown and filling is set.
For best results, choose sweet potatoes that are firm and free from soft spots. They can be boiled or baked before mashing, though baking intensifies their natural sweetness.
The casserole can be assembled a day ahead and refrigerated before baking, but bring it to room temperature before putting it in the oven. If the topping starts browning too quickly during baking, cover loosely with aluminum foil.
Paula Deen's Sweet Potato Casserole has become a staple at holiday gatherings across America since she first shared it on her Food Network show.
This Southern-inspired dish transforms humble sweet potatoes into a luxurious casserole topped with a buttery pecan crumble.
While traditional sweet potato casseroles date back to the early 1900s, Deen's version stands out for its perfect balance of creamy sweet potato filling and crunchy topping.
The recipe's popularity stems from its make-ahead convenience and its ability to satisfy both sweet potato purists and those who prefer their vegetables with a sweet, dessert-like twist.
Conclusion
Sweet potatoes are tricky little fellows – folks always wonder if they'll end up too sweet in a casserole, but let me tell you something: this recipe hits the spot just right. Now, I've been making this one for years, and there's a bit of magic in how those spuds balance with the brown sugar. That pecan topping gets all crispy and buttery in the oven – reminds me of my mama's old recipe, truth be told. At my table, this dish disappears faster than anything else, even the turkey! And don't fret if you've never made it before – it's about as straightforward as they come. Just mash those potatoes good and proper, mix in your seasonings, and that topping will do the rest of the work for you.