February 2025, VOLUME 1, ISSUE LXIX

Ina Garten Sweet Potato Casserole

INGREDIENTS

Sweet potatoes: 4 large (about 3 pounds), peeled and cubed.
Butter: 1/2 cup (1 stick), softened.
Brown sugar: 1/4 cup.
Heavy cream: 1/2 cup.
Vanilla extract: 1 teaspoon.
Eggs: 2 large.
Salt: 1/2 teaspoon.
Cinnamon: 1/2 teaspoon.

For the streusel topping:

All-purpose flour: 1/2 cup.
Brown sugar: 1/3 cup.
Butter: 1/4 cup, cold and cubed.
Pecans: 1/2 cup, chopped.
Cinnamon: 1/2 teaspoon.

DIRECTIONS:

Prepare the sweet potatoes

Preheat the oven to 375°F (190°C).

Place the cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15–20 minutes. Drain and transfer to a large mixing bowl.

Make the sweet potato base

Mash the sweet potatoes until smooth. Add softened butter, brown sugar, heavy cream, vanilla extract, eggs, salt, and cinnamon. Mix until fully combined and creamy.

Transfer to the baking dish

Spread the sweet potato mixture evenly into a greased 9×13-inch baking dish.

Prepare the streusel topping

In a medium bowl, combine flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the chopped pecans.

Add the topping

Sprinkle the streusel evenly over the sweet potato mixture. For the marshmallow option, scatter the mini marshmallows on top instead of the streusel, or use both for extra indulgence.

Bake the casserole

Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and the marshmallows are melted and lightly browned if using.

Cool and serve

Let the casserole cool for 5–10 minutes before serving.

From InaGartenCooks