Ina Garten Sweet Potato Casserole with Pecans

Ina Garten’s Sweet Potato Casserole with Pecans is a comforting, slightly sweet, and beautifully textured side dish perfect for holiday dinners or cozy family meals. The creamy mashed sweet potatoes pair with a crunchy pecan topping, creating a delicious balance of smooth and crisp. This casserole brings warm, familiar flavors to the table and is simple enough for weeknights yet elegant enough for celebrations.

What is Ina Garten’s Sweet Potato Casserole with Pecans?

It’s a baked sweet potato dish made with creamy mashed sweet potatoes mixed with butter, spices, and a hint of sweetness, then topped with a nutty pecan mixture. The pecan topping becomes golden and crisp in the oven, adding texture and warmth to every bite.

Reasons to Try Ina Garten’s Sweet Potato Casserole with Pecans

• Creamy and crunchy – A perfect contrast of textures.
• Holiday favorite – A must-have for Thanksgiving and Christmas.
• Easy prep – Simple steps and pantry-friendly ingredients.
• Make-ahead friendly – Can be prepped a day ahead.
• Crowd-pleasing flavor – Sweet, buttery, and warmly spiced.
• Perfect side dish – Pairs well with roasts, poultry, and festive meals.

Ingredients Needed to Make Ina Garten’s Sweet Potato Casserole with Pecans

For the Sweet Potato Base

• 4 large sweet potatoes, peeled and cubed
• 4 tablespoons butter, melted
• ½ cup milk or cream
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 egg, lightly beaten (optional for richer texture)

For the Pecan Topping

• 1 cup chopped pecans
• ½ cup brown sugar
• 4 tablespoons butter, melted
• ¼ cup all-purpose flour
• Optional: pinch of cinnamon for extra warmth

Instructions to Prepare Ina Garten’s Sweet Potato Casserole with Pecans

Step 1 – Cook the sweet potatoes

Boil sweet potato cubes in salted water for 15–20 minutes until fork-tender. Drain well.

Step 2 – Mash the potatoes

Mash the sweet potatoes until smooth. Add melted butter, milk, brown sugar, vanilla, cinnamon, nutmeg, salt, and beaten egg. Mix until creamy.

Step 3 – Prepare the pecan topping

Combine chopped pecans, brown sugar, melted butter, and flour in a bowl. Mix until crumbly.

Step 4 – Assemble the casserole

Spread the mashed sweet potato mixture into a greased baking dish. Sprinkle the pecan topping evenly on top.

Step 5 – Bake the casserole

Bake at 350°F (175°C) for 30–35 minutes until the topping is golden and crisp.

Step 6 – Serve warm

Allow the casserole to rest for a few minutes before serving so the topping sets nicely.

What Goes Well With Ina Garten’s Sweet Potato Casserole with Pecans

• Roasted turkey – Classic holiday pairing.
• Glazed ham – Sweet and savory combination.
• Green beans – Light side to balance the richness.
• Stuffing – Completes a holiday plate.
• Roast chicken – Simple and comforting option.

Key Tips for Making Ina Garten’s Sweet Potato Casserole with Pecans

• Drain well – Excess water makes the casserole runny.
• Use baked potatoes – For a deeper flavor, bake instead of boiling.
• Make the topping crisp – Mix butter with flour and sugar until crumbly.
• Avoid overmixing – Keep the potato base fluffy.
• Taste before baking – Adjust seasoning and sweetness to your liking.
• Add egg if needed – Helps bind and enriches the texture.
• Use fresh pecans – Ensures maximum flavor and crunch.

Creative Variations of Ina Garten’s Sweet Potato Casserole with Pecans

• Marshmallow topping – Add mini marshmallows for a sweeter finish.
• Maple version – Replace brown sugar with pure maple syrup.
• Savory twist – Add rosemary and reduce sugar for a more savory profile.
• Cranberry pecan – Add dried cranberries to the topping.
• Oat crumble – Mix oats into the topping for extra texture.
• Spiced version – Increase cinnamon, nutmeg, or add pumpkin spice.

Storage Guidelines for Ina Garten Sweet Potato Casserole with Pecans

• Refrigerator – Store for up to 4 days in an airtight container.
• Freezer – Freeze before baking for up to 2 months. Add topping right before baking.
• Make ahead – Prepare the sweet potato base and topping separately, then assemble before baking.

Reheating Tips for Ina Garten Sweet Potato Casserole with Pecans

• Oven – Warm at 325°F (160°C) for 15–20 minutes.
• Microwave – Reheat in smaller portions to keep texture intact.
• Air fryer – Heat at 350°F (175°C) for 5 minutes to re-crisp the topping.

Nutrition Value (per serving)

• Calories: 320
• Protein: 4g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 4g
• Sodium: 220mg

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FAQs

How do I keep the pecan topping crunchy in sweet potato casserole?

To keep the topping crisp, mix the pecans with melted butter, brown sugar, and flour until crumbly, and add it just before baking. Avoid covering the casserole while it bakes because steam can soften the topping.

Can I make Ina Garten sweet potato casserole with pecans ahead of time?

Yes, you can prepare the sweet potato base a day in advance and refrigerate it. Store the pecan topping separately and sprinkle it on just before baking. This keeps the texture fresh and prevents sogginess.

Why is my sweet potato casserole runny?

A watery casserole usually means the potatoes weren’t drained well. After boiling, let them sit for a minute in the colander to release excess moisture. Adding too much milk can also thin the mixture, so add it gradually until creamy.

Can I bake sweet potato casserole without eggs?

Yes. Eggs help create a slightly firmer structure, but the casserole will still turn out rich and creamy without them. If skipping eggs, mash the potatoes well and reduce the liquid slightly to maintain thickness.

Wrapping Up

Ina Garten’s Sweet Potato Casserole with Pecans is a warm, comforting, and crowd-pleasing side dish with the perfect balance of creamy sweet potatoes and crunchy pecans. It’s easy to make, ideal for holidays, and versatile enough to enjoy year-round. Once you try this homemade version, it’s sure to become a favorite on your table.