Paula Deen Sweet Potato Casserole
Paula Deen's Sweet Potato Casserole is the perfect sweet potato bake. It makes a delicious side dish for all your holiday dinners.
Servings: 8
Cost: $10.25 Recipe, $1.28 per Serving
Ingredients
For the Casserole:
- 3 cups Sweet Potatoes cooked, peeled and mashed
- 1 cup Granulated Sugar
- ⅓ cup Butter melted
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ cup Heavy Cream
For the Topping:
- 3 Tablespoons Butter melted
- 1 cup Brown Sugar
- ⅓ cup All Purpose Flour
- 1 cup Chopped Pecans
Instructions
- Preheat the oven to 325 degrees Fahrenheit and spray a 1 ½ quart casserole dish with non-stick cooking spray.
- Cook, peel, and mash enough sweet potatoes to make 3 cups. Place them in a large mixing bowl and allow them to cool.
- Add 1 cup granulated sugar, ? cup melted butter, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg to the bowl. Mix thoroughly with an electric mixer until smooth.
- Add ¼ cup heavy cream and mix until fully combined.
- Pour the mixture into the prepared casserole dish.
- In a separate bowl, stir together 3 tablespoons melted butter, 1 cup brown sugar, ? cup all purpose flour, and 1 cup chopped pecans.
- Sprinkle the topping mixture evenly over the sweet potato mixture.
- Bake for 25-30 minutes until the center is set.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
Refrigerate the leftovers in an airtight container for up to 4-5 days.
Nutrition
Calories: 506kcal | Carbohydrates: 68g | Protein: 4g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 148mg | Potassium: 294mg | Fiber: 3g | Sugar: 55g | Vitamin A: 7620IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
