Paula Deen Divided Sweet Potato Casserole

Paula Deen Divided Sweet Potato Casserole splits the topping down the middle: pecans and brown sugar on one side, marshmallow fluff on the other. It feeds 8 to 10, bakes in about 30 minutes, and belongs on every Thanksgiving table and holiday potluck in the South.

The split itself is the move. Instead of choosing sides in the great Southern debate, crunch versus marshmallow, Paula puts both on the same dish. The pecan crumble goes on first so it holds its texture while the fluff browns and bubbles beside it.

Boil and mash the sweet potatoes the night before, then stir the filling together cold. The casserole reheats well at 300 degrees covered in foil. Watch the marshmallow side closely the last five minutes, because it goes from golden to scorched fast.

Paula Deen Divided Sweet Potato Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

680

kcal

A baked sweet potato casserole with cinnamon, nutmeg, and cream, split down the center with a crunchy pecan brown sugar crumble on one half and toasted marshmallow fluff on the other.

Ingredients

• 4 cups sweet potatoes, cooked and mashed
  

• 1 cup sugar
  

• 2 eggs
  

• 1/3 cup heavy cream
  

• ½ teaspoon ground cinnamon
  

• ¼ teaspoon Ground nutmeg
  

• 1 teaspoon vanilla extract
  

• 1 tablespoon fresh orange juice (optional)
  

• ½ cup Butter, at room temperature
  

• 1½ cups pecans, roughly chopped
  

• 1 cup light brown sugar
  

• ¼ cup Flour
  

• 1 (7.5-ounce) jar marshmallow fluff

Directions

• Preheat the oven: Preheat oven to 350 degrees F. Coat a 13×9 inch baking dish with non-stick cooking spray; set aside.
• Mix the filling: In a large mixing bowl, add sweet potatoes, sugar, eggs, cream, spices, vanilla and orange juice (if desired). Stir until well incorporated. Pour sweet potato mixture into prepared baking dish.
• Top and bake: In a small mixing bowl, combine butter, pecans, brown sugar and flour. Crumble over half of the sweet potato mixture. Spread marshmallow fluff over remaining half of potatoes. Bake for 25 to 30 minutes, or until center is heated through and the marshmallow fluff is light brown and bubbly.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO Good Grips nylon potato masher, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use canned sweet potatoes instead of fresh?

You can, but drain them well and pat dry before mashing. Canned sweet potatoes have more moisture, so the filling may come out looser. Fresh ones give a thicker, more flavorful base.

How long does this casserole keep in the fridge?

It stores well covered for 3 to 4 days. The pecan crumble side holds up better than the marshmallow side, which gets sticky. Reheat at 300 degrees covered, then uncover for the last 5 minutes.

Can you assemble this the night before and bake it the next day?

Yes. Mix the sweet potato filling and spread it in the dish, cover tightly, and refrigerate. Add both toppings right before baking. If baking from cold, add about 10 extra minutes in the oven.

Why does the recipe call for marshmallow fluff instead of whole marshmallows?

Fluff spreads into a smooth, even layer that browns more uniformly. Whole marshmallows melt unevenly and can slide off the top. The fluff also sets up firmer once it cools, so slices hold their shape.

What happens if the pecan topping sinks into the sweet potato layer?

The filling is too loose. Make sure you mash the sweet potatoes thick, not watery. Let the filling cool slightly before adding the crumble, and press the pecan mixture gently on top instead of dumping it.