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Preheat the oven to 375 degrees F. Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven...
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- Chipotle Smashed Sweet Potatoes
- Parker’s Beef Stew. Hearty beef stew is a cold-weather staple and Ina’s version yields plenty for leftovers during the week. But instead of firing up your stove and breaking out the Dutch oven, you can easily transfer your chopped vegetables and chuck to a slow cooker that can do all the work for you.
- Perfect Roast Chicken. Ina’s roast chicken is legendary. The classic lemon, thyme, and butter combination has made it one of the most popular chicken recipes on the planet.
- Parmesan Risotto. This traditional Italian dish typically requires tending to a pot of rice and constantly stirring in stock for 30 minutes straight. But you can also dig out the slow cooker to recreate a hands-free version of Ina’s recipe.
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- Ina Garten Sweet Potato Casserole with Pecans Ingredients
- How to Make Ina Garten Sweet Potato Casserole with Pecans
- What to Serve with Sweet Potato Casserole
- How to Store Sweet Potato Casserole
- How to Reheat Sweet Potato Casserole
Filling:
1. 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed 2. 4 tablespoons unsalted butter, melted 3. 1/2 cup milk 4. 1/4 cup brown sugar, packed 5. 1 teaspoon pure vanilla extract 6. 1/2 teaspoon kosher salt 7. 2 large eggs
Topping:
1. 3/4 cup chopped pecans 2. 1/2 cup all-purpose flour 3. 1/2 cup brown sugar, packed 4. 4 tablespoons unsalted butter, melted 5. 1/4 teaspoon kosher salt
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.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.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.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.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.
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.
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.
- Dessert
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How To Make Ina Garten Sweet Potato Casserole. Preheat the Oven: Preheat your oven to 325°F (165°C). Prepare the Sweet Potatoes: Boil the sweet potatoes in a saucepan with water until they are soft, about 10-15 minutes. Drain them well. Mash and Mix: In a large bowl, mash the sweet potatoes.
