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Copycat Paula Deen’s Sweet Potato Casserole is the perfect creamy sweet potato bake. It makes a delicious side dish for all your holiday dinners.
Making recipes from scratch is very important to me and this side dish recipes, is one of my favorites. The creamy texture makes it a family favorite with my entire family.
If you are looking for sides dishes that are delicious and budget friendly, check out these recipes. Easy Sweet Potato Casserole Recipe, Hasselback Sweet Potatoes and Sweet Potato and Apple Casserole.
You may also love Crockpot Sweet Potato Casserole.
Table of Contents
Why We Love this Casserole:
This copycat sweet potato casserole recipe is the perfect side dish to serve this Thanksgiving, Easter or Christmas. It is loaded with warm spices and fresh sweet potatoes that have been mashed.
This recipe is full of flavor and tastes amazing. There are many variations to this family favorite side dish. The pecan crumble that tops the sweet potatoes gives it that extra flavor.
Make this Paula Deen sweet potato casserole recipe for an easy side dish.
For the Casserole:
- Sweet Potatoes (cooked, peeled and mashed)
- Granulated Sugar
- Butter (melted)
- Large Eggs
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Heavy Cream
For the Topping:
- Butter (melted)
- Brown Sugar
- All Purpose Flour
- Chopped Pecans
Scroll to the bottom of the post for the recipe card to see the full recipe.
Substitutions and Variation Ideas:
- Sugar – Feel free to add in half the sugar then what the recipe calls for. It will still taste delicious even with half the sugar.
- Nuts – Instead of using chopped pecans you can use chopped walnuts or slice almonds.
- Nut Free – If you prefer you can make this recipe without the nuts and it will still be delicious.
- Marshmallow – Feel free to still add mini marshmallow for a classic side dish.
- Orange Juice – Another flavorful addition is a splash of orange juice to the sweet potato mixture.
- Whole Milk – If you prefer, you can use whole milk instead of heavy cream for this recipe.
Step by Step Instructions:
- Step 1 – Preheat the oven to 325 degrees Fahrenheit. Then spray a 1 ½ quart casserole dish with a non-stick cooking spray.
- Step 2 – Cook and mash the sweet potatoes with potato masher. We also like to peel the sweet potatoes. Place them in a large bowl and allow them to cool at room temperature. So that they don’t scramble the eggs when they are added.
Step 3 – Add the sugar, melted butter, eggs, vanilla, cinnamon and nutmeg to the large mixing bowl. Mix these ingredients together thoroughly with an electric mixer until smooth and combined.
Step 4 – Add in the heavy cream and mix until combined.
Step 5 – In a separate bowl, stir together the topping ingredients. You can use chopped pecans or walnuts with the butter and brown sugar.
Step 7 – Sprinkle the topping mixture on top of the sweet potato mixture in the prepared baking dish.
- Step 8 – Bake for 25 minutes to 30 minutes until the center of the casserole is set.
- Step 9 –Remove the casserole from the oven. Let it rest for 10 minutes. Then it’s ready to serve and enjoy.
- Sweet Potatoes – Prepare the sweet potatoes beforehand. You can bake them or boil them on the stovetop.
- Combining Ingredients – Combine the ingredients together until they are smooth and creamy in a medium bowl. Mix with a hand mixer or a stand mixer.
- Bake Casserole – Bake the casserole until the center is set. The texture will be similar to a pumpkin pie when it is ready to remove from the oven.
Can I Substitute Canned Yams for Sweet Potatoes?
Yes, you can use canned yams. It will probably not taste the same but it will work in a pinch. Since canned yams is already cooked, then you can skip that step in your recipe.
You may even need to use less sugar since the canned yams are already sweetened.
How to Store Leftovers:
Refrigerate the leftovers in an airtight container for up to 4-5 days. You can also leave in the baking dish but make sure to cover with plastic wrap.
If you want to freeze this recipe, we recommend freezing the sweet potatoes unbaked. If you try to place in the freezer baked the sweet potatoes texture may change.
More Paul Deen Recipes:
We love hearing from you. Make sure to leave us a comment if you make this sweet potato casserole Paula Deen recipe.
Paula Deen’s Sweet Potato Casserole
For the Casserole:
- 3 cups Sweet Potatoes cooked, peeled and mashed
- 1 cup Granulated Sugar
- 1/3 cup Butter melted
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 cup Heavy Cream
- Preheat the oven to 325 degrees Fahrenheit and spray a 1 ½ quart casserole pan with a non-stick cooking spray.
- Cook, peel and mash the sweet potatoes. Place them in a large mixing bowl and allow them to cool at room temperature so that they don’t scramble the eggs when they are added.
- Add the sugar, butter, eggs, vanilla, cinnamon and nutmeg to the large mixing bowl. Mix these ingredients together thoroughly with an electric mixer until smooth and combined.
- Add in the heavy cream and mix until combined.
- Pour the mixture into the prepared casserole pan.
- In a separate bowl, stir together the topping ingredients.
- Sprinkle the topping mixture on top of the sweet potato mixture in the casserole dish.
- Bake for 25-30 minutes until the center of the casserole is set.
- Remove the casserole from the oven. Let it rest for 10 minutes. Then it’s ready to serve and enjoy!
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