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
Scale
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.