Description
Ina Garten’s sweet potato casserole elevates classic holiday comfort with Southern charm and luxurious texture. Creamy mashed sweet potatoes topped with a crunchy pecan streusel create a perfect balance of smooth richness and nutty crunch that will delight you at the dinner table.
Ingredients
Scale
Main Ingredients:
- 3 to 4 large sweet potatoes (about 1.75 pounds / 794 grams), peeled and cubed
- 2 large eggs
Sweeteners and Dairy:
- ½ cup (100 grams) brown sugar, packed
- ¼ cup (50 grams) brown sugar, packed
- ½ cup (120 milliliters) milk
- 4 tablespoons (56 grams) unsalted butter, melted
- 4 tablespoons (56 grams) unsalted butter, melted
Flavor Enhancers and Dry Ingredients:
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- ¼ teaspoon kosher salt
- ½ cup (60 grams) all-purpose flour
- ¾ cup (84 grams) chopped pecans
Instructions
- Thoroughly wash and peel sweet potatoes, then dice into uniform cubes approximately 1-inch (2.5 centimeters) in size for even cooking.
- Submerge sweet potato cubes in a large pot of generously salted water, bringing to a rolling boil over high heat. Simmer for 15 to 20 minutes until potatoes are incredibly soft and easily pierced with a fork.
- Drain potatoes completely in a colander, then return to the pot and mash using a potato masher or electric mixer until smooth and creamy with minimal lumps.
- Preheat oven to 350°F (175°C) and generously coat a 2-quart (1.9 liters) baking dish with unsalted butter to prevent sticking.
- Whisk melted butter, mashed sweet potatoes, whole milk, dark brown sugar, pure vanilla extract, kosher salt, and large eggs in a spacious mixing bowl until ingredients are fully incorporated and mixture appears glossy and uniform.
- Transfer the sweet potato mixture into the prepared baking dish, ensuring an even surface with a spatula.
- In a separate bowl, combine all-purpose flour, additional brown sugar, melted butter, and a pinch of salt, mixing until the texture resembles moist, crumbly clusters.
- Fold chopped pecans into the flour mixture, ensuring they are evenly distributed throughout the topping.
- Carefully sprinkle the pecan topping across the entire surface of the sweet potato base, creating a consistent layer.
- Place the baking dish in the preheated oven and bake for 25 to 30 minutes, watching for a golden-brown topping and a set center.
- Remove from oven and allow to cool for 5 to 10 minutes before serving to help the casserole set and make cutting easier.
Notes
- Storing leftovers keeps the sweet potato magic alive for several days of delicious enjoyment.
- Holiday meal planning becomes a breeze when you prep this casserole in advance.
- Gentle shaking reveals the perfect doneness with a slightly firm center.
- Brown sugar transforms the dish with its deep caramel-like embrace.
- Toasting pecans unlocks their intense, nutty richness before crowning the casserole.
- Room temperature eggs blend seamlessly for a silky-smooth filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg