Description
Ina Garten’s sweet potato casserole elevates holiday tables with its luxurious blend of creamy mashed sweet potatoes and crunchy pecan topping. Comfort meets elegance in this classic Southern-style side dish that promises to delight dinner guests with its rich, buttery flavor profile.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 ml) peeled and cubed sweet potatoes
- 2 large eggs, beaten
- ½ cup (100 g) white sugar
- ½ cup (120 ml) milk
Baking and Flavoring Ingredients:
- 4 tablespoons (57 g) butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup (100 g) packed brown sugar
- ⅓ cup (42 g) all-purpose flour
- 3 tablespoons (43 g) butter, softened
Topping:
- ½ cup (60 g) chopped pecans
Instructions
- Prepare the oven by heating it to 325°F (165°C), ensuring an even temperature for optimal baking.
- Wash and peel the sweet potatoes, then place them in a large pot with cold water. Bring to a boil and cook until tender, approximately 15-20 minutes.
- Drain the sweet potatoes thoroughly and return them to the pot. Mash completely using a potato masher or electric mixer until smooth and free of lumps.
- In a spacious mixing bowl, combine the mashed sweet potatoes with beaten eggs, granulated sugar, whole milk, melted unsalted butter, pure vanilla extract, and a pinch of salt. Whisk until the ingredients are fully incorporated and create a creamy consistency.
- Grease a 9 by 13-inch baking dish with butter or cooking spray. Carefully spread the sweet potato mixture evenly across the dish, creating a smooth surface.
- For the crumble topping, mix packed brown sugar and all-purpose flour in a separate bowl. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse, pebble-like crumbs.
- Fold the chopped pecans into the brown sugar mixture, ensuring they are evenly distributed throughout the crumble.
- Generously sprinkle the pecan crumble over the sweet potato base, covering the entire surface with a uniform layer.
- Place the baking dish in the preheated oven and bake for 25-35 minutes, or until the topping turns a golden brown and becomes slightly crispy.
- Remove from the oven and let the casserole cool for 5-10 minutes before serving. This allows the dish to set and makes it easier to portion.
Notes
- Grab super-fresh sweet potatoes from local markets or trusted produce sections for maximum flavor depth.
- Smooth out potato mash completely to create silky, luxurious texture without any unexpected lumpy surprises.
- Crumble topping ingredients using cold butter for that perfect crispy, golden-brown finish that melts in your mouth.
- Distribute pecan topping generously and evenly across sweet potato base to guarantee delicious crunch in every single bite.
- Monitor baking closely during last 10-15 minutes to prevent burning while achieving gorgeous caramelized golden color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 366 kcal
- Sugar: 28 g
- Sodium: 174 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 67 mg