Description
This Delicious Ina Garten Sweet Potato Casserole with Pecans is a comforting and flavorful side dish perfect for holiday meals or any special occasion. Creamy mashed sweet potatoes are enriched with butter, brown sugar, and warm spices, then topped with a crunchy, sweet pecan topping that bakes to a perfect golden brown.
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. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for 20-25 minutes until tender and easily pierced with a fork. Drain and let cool slightly.
- Mash Sweet Potatoes: Transfer the cooled sweet potatoes to a mixing bowl and mash with a potato masher or fork until smooth and lump-free.
- Mix Sweet Potato Base: Add softened butter, brown sugar, milk, eggs, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Whisk together until well combined and creamy, adjusting sweetness to taste if needed.
- Prepare Pecan Topping: In a separate bowl, combine chopped pecans, granulated sugar, and flour. Mix well until the pecans are evenly coated.
- Assemble Casserole: Preheat the oven to 350°F (175°C). Spread the sweet potato mixture evenly in a greased 9×13 inch baking dish. Sprinkle the pecan topping evenly over the sweet potato layer.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or almond flour in the topping.
- Use freshly chopped pecans for the best texture and flavor.
- Let the casserole rest for a few minutes after baking for easier serving.
- Sweetness can be adjusted by modifying the amount of brown sugar in the sweet potato mixture or granulated sugar in the topping.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
