Ina Garten Sweet Potato Casserole with Pecans

One of the best Ina Garten casserole recipes is this Sweet Potato Casserole with Pecans, made with sweet potatoes, brown sugar, milk, unsalted butter, vanilla extract, and eggs, and takes only 45 minutes from start to finish. Serve your Baked Sweet Potato Casserole with sides like Poached Chicken Breast, Baked Pork Chops, or Lamb Chops.

To make this Sweet Potato Casserole, Ina starts by boiling and mashing the sweet potatoes. She then mixes in the wet ingredients and spices, pours the mixture into a greased dish, and tops it with a pecan mixture. The casserole is then baked until golden.

Ina Garten Sweet Potato Casserole with Pecans Ingredients

Filling:

• 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
• 4 tablespoons unsalted butter, melted
• 1/2 cup milk
• 1/4 cup brown sugar, packed
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 2 large eggs

Topping:

• 3/4 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt

How To Make Ina Garten Sweet Potato Casserole with Pecans

1. Prep the Sweet Potatoes: Boil the peeled and cubed sweet potatoes in a large pot of salted water. Cook until they’re very tender, about 15 to 20 minutes. Drain and mash them well.
2. Preheat and Prepare Baking Dish: Turn your oven on to 350°F (175°C). Grease a 2-quart baking dish with some butter to prevent sticking.
3. Make the Filling: In a large bowl, whisk together the melted butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs. Pour this mixture into your greased baking dish.
4. Prepare the Topping: In a separate bowl, mix the flour, brown sugar, melted butter, and salt until it forms moist clumps. Add in the chopped pecans and give it another mix.
5. Bake and Serve: Evenly distribute the pecan topping over the sweet potato filling in the dish. Bake in the preheated oven for 25 to 30 minutes. The casserole is ready when the center is mostly set and the top is golden. Serve hot.

What To Serve With Sweet Potato Casserole

You can serve Sweet Potato Casserole alongside baked chicken, roasted pork loin, or even salmon and broccoli. Other options include steak and vegetable kebabs, beef stir fry, or braised chicken with mushrooms. The casserole’s sweet and nutty flavors make it a versatile side dish that complements many types of cuisine.

How To Store Sweet Potato Casserole

In The Fridge:

To store Sweet Potato Casserole in the fridge, place it in an airtight container and keep it refrigerated. It should stay fresh for up to 3 to 5 days. Make sure to store the casserole in a flat, even layer to preserve its texture and flavor.

In The Freezer:

If you want to store the casserole for a longer period, you can freeze it. Place the cooled casserole in an airtight container or wrap it tightly with aluminum foil. It can be stored in the freezer for up to 2 to 3 months. Remember to label the container with the date for easier tracking.

How To Reheat Sweet Potato Casserole

To reheat the casserole, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 20 to 25 minutes or until it’s warmed through. If you’re reheating it from the freezer, it’s best to thaw it in the fridge overnight before reheating.

Check out More Recipes From Ina Garten:

• Barefoot Contessa Baked French Toast Casserole
• Barefoot Contessa Sweet Potato Pie
• Ina Garten Banana Cake

Ina Garten Sweet Potato Casserole with Pecans

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings:8 servings

Description

One of the best Ina Garten casserole recipes is this Sweet Potato Casserole with Pecans, made with sweet potatoes, brown sugar, milk, unsalted butter, vanilla extract, and eggs and takes only 45 minutes from start to finish. Serve your Baked Sweet Potato Casserole with sides like baked chicken, roasted pork loin, salmon and broccoli, beef stir fry, and braised chicken with mushrooms.

Ina Garten Sweet Potato Casserole with Pecans Ingredients

Filling:

• 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
  
• 4 tablespoons unsalted butter, melted
  
• 1/2 cup milk
  
• 1/4 cup brown sugar, packed
  
• 1 teaspoon pure vanilla extract
  
• 1/2 teaspoon kosher salt
  
• 2 large eggs

Topping:

• 3/4 cup chopped pecans
  
• 1/2 cup all-purpose flour
  
• 1/2 cup brown sugar, packed
  
• 4 tablespoons unsalted butter, melted
  
• 1/4 teaspoon kosher salt

How To Make Ina Garten Sweet Potato Casserole with Pecans

1. Prep the Sweet Potatoes: Boil the peeled and cubed sweet potatoes in a large pot of salted water. Cook until they’re very tender, about 15 to 20 minutes. Drain and mash them well.
   
2. Preheat and Prepare Baking Dish: Turn your oven on to 350°F (175°C). Grease a 2-quart baking dish with some butter to prevent sticking.
   
3. Make the Filling: In a large bowl, whisk together the melted butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs. Pour this mixture into your greased baking dish.
   
4. Prepare the Topping: In a separate bowl, mix the flour, brown sugar, melted butter, and salt until it forms moist clumps. Add in the chopped pecans and give it another mix.
   
5. Bake and Serve: Evenly distribute the pecan topping over the sweet potato filling in the dish. Bake in the preheated oven for 25 to 30 minutes. The casserole is ready when the center is mostly set and the top is golden. Serve hot.

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