Roasted Sweet Potato Casserole
Makes 8 servings
  • 6 cups diced peeled sweet potatoes
  • 1 tablespoon vegetable oil
  • 1½ teaspoons kosher salt, divided
  • 1½ cups firmly packed brown sugar, divided
  • 1 (5-ounce) can evaporated milk
  • ¼ cup plus 2 tablespoons butter, softened and divided
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1½ cups chopped pecans
  • ½ cup all-purpose flour
  1. Preheat oven to 350°. Line two rimmed baking sheets with foil.
  2. In a large bowl, stir together potatoes, vegetable oil, and 1 teaspoon salt. Divide potatoes between prepared pans, spreading to an even layer.
  3. Bake for 30 minutes or until tender. Let cool to room temperature. Leave oven on.
  4. In a large bowl, mash potatoes using a potato masher until creamy. Add ½ cup brown sugar, milk, 2 tablespoons butter, next 4 ingredients, and remaining ½ teaspoon salt, and beat with a mixer at medium speed until smooth. Pour into an 11x7-inch baking dish.
  5. In a medium bowl, stir together pecans, flour, remaining 1 cup brown sugar, and remaining ¼ cup butter until well combined. Sprinkle pecan mixture onto potato mixture.
  6. Bake for 40 minutes or until potato mixture is hot and bubbly and topping is golden brown.
Tip: The sweet potato casserole can be prepared through step 5 and refrigerated, covered, overnight. Let it stand at room temperature for 30 minutes before baking, uncovered, as directed.
Recipe by Paula Deen Magazine at