Print

Ina Garten Sweet Potato Casserole with Pecans

Ina Garten Sweet Potato Casserole with Pecans
Print Recipe
Print Recipe

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.

Ingredients

Scale

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

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.

Find it online: https://inagartencooks.com/ina-garten-sweet-potato-casserole-with-pecans/