Ingredients
For the Sweet Potato Filling:
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3 cups mashed sweet potatoes (about 4–5 medium sweet potatoes)
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½ cup granulated sugar
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½ cup evaporated milk (or whole milk)
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2 large eggs
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1 teaspoon vanilla extract
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½ cup unsalted butter, softened
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½ teaspoon ground cinnamon (optional)
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¼ teaspoon ground nutmeg (optional)
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Pinch of salt
For Paula Deen’s Famous Pecan Topping:
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1 cup chopped pecans
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1 cup brown sugar, packed
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⅓ cup all-purpose flour
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⅓ cup unsalted butter, melted
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Pinch of salt
Instructions
Peel and dice the sweet potatoes into chunks. Place them in a large pot of water, bring to a boil, and cook for 15–20 minutes until fork-tender. Drain well, then mash until perfectly smooth.
In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, softened butter, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until creamy and smooth. You can use a hand mixer for a silky texture.
Pour the sweet potato mixture into a greased 9×13-inch baking dish or a deep casserole dish. Smooth the top evenly with a spatula.
In a medium bowl, combine brown sugar, flour, melted butter, pecans, and a pinch of salt. Stir until crumbly and evenly coated. This classic Paula Deen topping gives the casserole its signature crunch and sweetness.
Sprinkle the pecan crumble evenly over the sweet potato filling, covering the top completely.
Preheat your oven to 350°F (175°C). Bake the casserole for 30–40 minutes, or until the topping is golden and crisp and the filling is heated through. Let cool slightly before serving.
Notes
Drain the sweet potatoes thoroughly after boiling — excess water can make the casserole watery. For the smoothest filling, mash while still warm, and avoid overmixing once eggs are added. Toasting pecans before adding them to the topping intensifies their flavor and gives a deeper crunch.