If you are looking for a cozy, crowd-pleasing dish that balances sweet, buttery, and nutty flavors beautifully, the Ina Garten Sweet Potato Casserole with Pecans Recipe is the perfect treat to add to your holiday table or any comforting dinner occasion. Loaded with creamy mashed sweet potatoes infused with warm cinnamon and vanilla, then topped with a crunchy, golden pecan crumble, this casserole brings both classic and sophisticated flavors together in one irresistible dish. Trust me, once you make this, it will become a beloved staple you’ll want to serve year after year.
Ingredients You’ll Need
The magic behind the Ina Garten Sweet Potato Casserole with Pecans Recipe lies in its simplicity and how each ingredient plays a crucial role. These staples work in harmony to deliver a perfect balance of creamy texture, sweet warmth, and nutty crunch that makes every bite memorable.
- 3 pounds sweet potatoes: The star of the dish, providing natural sweetness and creamy texture when cooked and mashed.
- 1/2 cup brown sugar: Adds rich molasses depth that complements the sweet potatoes wonderfully.
- 1/2 cup milk: Helps create a smooth, luscious consistency in the mashed potato mixture.
- 1/2 cup unsalted butter, softened: Brings richness and a velvety mouthfeel without overpowering flavors.
- 2 large eggs: Bind the ingredients together making the casserole firm but tender.
- 1 teaspoon vanilla extract: Enhances the natural sweetness and adds a subtle aromatic note.
- 1 teaspoon ground cinnamon: Infuses warm spice that pairs perfectly with sweet potatoes and pecans.
- 1/2 teaspoon salt: Balances sweetness and rounds out all the flavors.
- 1 cup pecans, chopped: Provides a crunchy, buttery topping that’s both textural and flavorful.
- 1/4 cup granulated sugar: Sweetens the pecan topping for a delightful caramelized finish.
- 1/4 cup all-purpose flour: Helps hold the crunchy pecan topping together after baking.
How to Make Ina Garten Sweet Potato Casserole with Pecans Recipe
Step 1: Cook the Sweet Potatoes to Perfection
Begin by peeling and cutting the sweet potatoes into even chunks to ensure they cook uniformly. Place them in a large pot and cover with water. Bring to a gentle boil over medium-high heat, then simmer for 20-25 minutes. You want the potatoes tender enough to pierce easily with a fork. Drain them and allow to cool just enough to handle without burning yourself.
Step 2: Mash the Sweet Potatoes Smoothly
Transfer the drained sweet potatoes to a mixing bowl and mash until velvety smooth. Whether you use a fork, potato masher, or ricer, the goal is a lump-free, creamy base that will make this casserole utterly luscious.
Step 3: Mix in the Flavorful Ingredients
To your mashed sweet potatoes, add softened butter, brown sugar, milk, eggs, vanilla extract, cinnamon, and salt. Whisk everything together thoroughly until the mixture is creamy and well blended. This combination ensures every bite bursts with warmth, sweetness, and comfort.
Step 4: Prepare the Crunchy Pecan Topping
In a separate bowl, combine the chopped pecans with granulated sugar and flour, mixing until the nuts are evenly coated. This simple but essential step guarantees a topping that’s perfectly sweet, crisp, and golden once baked.
Step 5: Assemble the Casserole
Preheat your oven to 350°F (175°C). Spread the smooth sweet potato mixture evenly into a greased 9×13 inch baking dish, creating a beautiful base layer. Next, generously sprinkle the pecan topping over the entire surface, making sure every bite has that irresistible crunch.
Step 6: Bake Your Ina Garten Sweet Potato Casserole with Pecans Recipe
Bake for 30 to 35 minutes, or until the topping turns a gorgeous golden brown and the casserole is bubbly and heated through. You’ll know it’s ready when the aromatic scents fill your kitchen and the pecans have that perfect toasted crunch.
How to Serve Ina Garten Sweet Potato Casserole with Pecans Recipe
Garnishes
To take this dish to the next level, sprinkle a few extra chopped pecans on top just before serving for added crunch and visual appeal. A light dusting of cinnamon or a drizzle of maple syrup can enhance the sweet, spiced notes nicely without overpowering the casserole.
Side Dishes
This casserole pairs beautifully with roasted turkey, glazed ham, or even a simple green salad for contrast. Its creamy sweetness balances savory mains perfectly, providing a comforting and colorful addition to any festive or family meal.
Creative Ways to Present
Consider serving individual portions in small ramekins topped with a whole pecan for an elegant touch. Alternatively, a rustic serving bowl with a wooden spoon invites a casual, family-style approach that’s warm and inviting for holiday festivities.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making for exceptional next-day enjoyment.
Freezing
The Ina Garten Sweet Potato Casserole with Pecans Recipe freezes wonderfully. Simply cover the cooled casserole tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat the casserole in a 350°F oven for 20-25 minutes until warmed through and the topping regains its crunch. If reheating individual portions, a quick zap in the microwave is convenient but may soften the pecan topping.
FAQs
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to a day in advance, keep it refrigerated, and then bake it right before serving. This makes entertaining much easier and stress-free.
What can I substitute for pecans?
If you have a nut allergy or prefer a different flavor, chopped walnuts or even toasted oats can make a delicious alternative topping that maintains the crunch.
Is it possible to make this recipe vegan?
To veganize the dish, substitute dairy milk with plant-based milk, replace butter with vegan margarine, and use flax or chia seeds as egg replacers. The texture and taste will still be delightful.
How do I know when the sweet potatoes are done cooking?
The sweet potatoes are ready when you can easily pierce them with a fork without any resistance. They should be soft but not falling apart.
Why does the topping sometimes get soggy?
To avoid sogginess, ensure the casserole is baked long enough for the pecan topping to brown and crisp up. Also, don’t add extra moisture on top before baking as it can prevent crispness.
Final Thoughts
The Ina Garten Sweet Potato Casserole with Pecans Recipe is truly a treasure worth making whenever you want to add a touch of comfort, elegance, and sweetness to your meal. Its blend of creamy, spiced sweet potatoes with buttery, crunchy pecans creates a dish that’s both nostalgic and sophisticated. I promise once you try it, you’ll find it hard to skip this recipe on your holiday menu or any time you want to indulge in something deliciously cozy. Give it a go—you’ll be so glad you did!
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Ina Garten Sweet Potato Casserole with Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ina Garten’s Sweet Potato Casserole with Pecans is a rich and comforting dish featuring smooth mashed sweet potatoes blended with butter, brown sugar, and warm spices, topped with a crunchy pecan streusel. Perfect for holiday dinners or cozy family meals, this casserole strikes the ideal balance of creamy and crunchy textures with a sweet, nutty flavor.
Ingredients
Sweet Potato Mixture
- 3 pounds sweet potatoes
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Pecan Topping
- 1 cup pecans, chopped
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Instructions
- Prepare Sweet Potatoes: Peel and dice the sweet potatoes into even chunks to ensure uniform cooking. Place the diced sweet potatoes in a large pot and cover them with water. Bring to a boil over medium-high heat and cook for 20-25 minutes or until tender and easily pierced with a fork. Drain in a colander and allow them to cool slightly.
- Mash the Potatoes: Transfer the cooled sweet potatoes to a mixing bowl. Using a potato masher or fork, mash them until smooth and free of lumps to achieve a creamy texture in the casserole.
- Mix Sweet Potato Base: Add the softened butter, brown sugar, milk, eggs, vanilla extract, ground cinnamon, and salt to the mashed sweet potatoes. Whisk thoroughly until the mixture is well combined and creamy. Taste and adjust sweetness if needed to suit your preference.
- Prepare Pecan Topping: In a separate bowl, combine the chopped pecans, granulated sugar, and all-purpose flour. Mix well to evenly coat the pecans, creating a crunchy topping for the casserole.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly into it. Sprinkle the pecan topping generously over the top of the sweet potato layer for a delightful contrast in texture.
- Bake the Casserole: Place the assembled casserole in the preheated oven. Bake for 30-35 minutes, or until the topping is golden brown and the casserole is heated through, ensuring the perfect blend of creamy interior and crunchy topping.
Notes
- For easier peeling, microwave sweet potatoes for 2-3 minutes before dicing.
- Use fresh pecans for the best flavor and texture in the topping.
- Milk can be substituted with a non-dairy milk option for a dairy-free variation.
- Make sure not to overcook the sweet potatoes to avoid a dry casserole.
- The casserole can be prepared a day ahead and reheated before serving.
