why make this recipe
Paula Deen’s Sweet Potato Casserole is a classic comfort food that brings warmth and joy to any gathering. The rich flavors of sweet potatoes combined with the crunchy topping make it a favorite, especially during holidays. This dish is not only delicious, but it also reflects a family tradition of sharing and caring through food. It’s a perfect way to share a taste of Southern hospitality with friends and family.
how to make Paula Deen Sweet Potato Casserole
Ingredients:
- 3 cups sweet potatoes (cooked and scooped from skins)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 5 tablespoons melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (or half-and-half or whole milk)
- 3 tablespoons melted butter (for topping)
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans or walnuts
Directions:
- Preheat your oven to 400°F (200°C) and bake the sweet potatoes until tender, about 1 hour.
- Once cooled, scoop out the flesh and let it reach room temperature.
- In a mixing bowl, combine the sweet potatoes, sugar, cinnamon, nutmeg, melted butter, eggs, vanilla extract, and cream. Beat until smooth.
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, mix melted butter, brown sugar, flour, and chopped nuts until crumbly. Sprinkle over the sweet potato mixture.
- Bake at 325°F (160°C) for 25-30 minutes until set and golden brown.
- For extra crunch, broil for 1-3 minutes at the end. Let it rest for 10 minutes before serving.
how to serve Paula Deen Sweet Potato Casserole
Serve this Sweet Potato Casserole warm, right out of the oven. It makes a delightful side dish for holiday meals, barbecues, or family dinners. You can enjoy it alongside roasted meats or as a stand-alone dish. A dollop of whipped cream or vanilla ice cream on top can make it even more special.
how to store Paula Deen Sweet Potato Casserole
To store leftover casserole, let it cool completely and then cover it tightly with plastic wrap or foil. It can be kept in the refrigerator for up to 5 days. For longer storage, freeze it by wrapping it well in plastic wrap, then placing it in a freezer-safe container. It will stay good for up to 3 months in the freezer.
tips to make Paula Deen Sweet Potato Casserole
- Ensure that the sweet potatoes are fully cooked and tender for a smooth texture.
- For a richer flavor, use freshly roasted or baked sweet potatoes over canned ones.
- Adjust the sugar level based on your preference for sweetness.
- You can substitute walnuts for pecans if desired or leave out nuts for a nut-free version.
variation
You can add mini marshmallows on top before baking for a sweet, gooey layer. Alternatively, mix in some spices like ginger or cloves for an extra kick of flavor.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it and store it in the refrigerator. Bake it just before serving.
2. Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just ensure to drain them well before mixing with other ingredients.
3. What can I serve with Sweet Potato Casserole?
This casserole pairs well with roasted meats, green beans, and cornbread for a complete meal.
Sweet Potato Casserole
Ingredients
Main Ingredients
- 3 cups sweet potatoes (cooked and scooped from skins) Ensure they are fully cooked and tender for the best texture.
- 1 cup granulated sugar Adjust based on your preference for sweetness.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 5 tablespoons melted butter For the sweet potato mixture.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream (or half-and-half or whole milk)
Topping Ingredients
- 3 tablespoons melted butter For topping.
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 cup chopped pecans or walnuts You can substitute walnuts for pecans if desired or leave out nuts for a nut-free version.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and bake the sweet potatoes until tender, about 1 hour.
- Once cooled, scoop out the flesh and let it reach room temperature.
- In a mixing bowl, combine the sweet potatoes, sugar, cinnamon, nutmeg, melted butter, eggs, vanilla extract, and cream. Beat until smooth.
Assembly and Baking
- Pour the sweet potato mixture into a greased baking dish.
- In another bowl, mix melted butter, brown sugar, flour, and chopped nuts until crumbly. Sprinkle over the sweet potato mixture.
- Bake at 325°F (160°C) for 25-30 minutes until set and golden brown.
- For extra crunch, broil for 1-3 minutes at the end. Let it rest for 10 minutes before serving.