Description
Ina Garten’s Sweet Potato Casserole with Pecans is a comforting dish that combines creamy sweet potatoes with a crunchy pecan topping. Perfect for holiday gatherings or cozy dinners, this recipe is sure to impress everyone at the table.
Ingredients
Scale
- 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
- 1 cup pecans, chopped
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Instructions
- Start by peeling and dicing 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 about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork. Drain them in a colander and let them cool slightly.
- Once the sweet potatoes are cool enough to handle, transfer them to a mixing bowl. Using a potato masher or a fork, mash the sweet potatoes until they are smooth and free of lumps.
- Add the softened butter, brown sugar, milk, eggs, vanilla extract, cinnamon, and salt to the mashed sweet potatoes. Using a whisk, mix everything together until well combined and creamy. Taste and adjust sweetness if necessary.
- In a separate bowl, combine the chopped pecans, granulated sugar, and flour. Mix until the pecans are well coated.
- Preheat your oven to 350°F (175°C). Spread the sweet potato mixture evenly into a greased 9×13 inch baking dish. Sprinkle the pecan topping generously over the sweet potato layer.
- Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the topping is golden brown and the casserole is heated through.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: For a dairy-free version, substitute milk with almond milk or coconut milk. You can also use maple syrup or honey instead of brown sugar for a different flavor profile.