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Paula Deen Sweet Potato Casserole

Paula Deen Sweet Potato Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 2 (15-ounce) cans sweet potatoes in light syrup, drained
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup unsalted butter, melted

Method
 

  1. Drain the canned sweet potatoes and mash them in a large bowl until smooth.
  2. Add melted butter, granulated sugar, eggs, salt, milk, vanilla, and cinnamon; beat with a hand mixer for 1 minute until smooth.
  3. In a separate bowl, stir brown sugar, flour, and pecans. Drizzle in melted butter and toss with a fork until the mixture resembles wet sand.
  4. Spread the sweet potato mixture into a 9x13-inch dish, top evenly with the pecan mixture, and bake at 350°F for 25 to 30 minutes until bubbly and golden.
  5. Let the casserole rest 5 minutes, then scoop and serve warm.

Notes

If the topping browns too quickly before the filling is set, loosely cover the dish with foil for the final 10 minutes. The casserole can be assembled and refrigerated overnight; just let it sit at room temperature while the oven preheats and add a few minutes to the bake time.