This is my mom's delicious version of Sweet Potato Casserole. You'll find no marshmallows here!

SLT
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.

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  • Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.

  • In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.

  • Spoon the sweet potato mixture into the greased baking dish, spread the pecan mixture evenly over the top, and bake in the preheated oven until the topping is browned and bubbling, about 25 minutes.

Nutrition Facts

398.9 calories; 3.8 g protein; 50 g carbohydrates; 87.4 mg cholesterol; 144.9 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2009
This was insane! Okay if you are watching you waistline keep looking for a different recipe but if not then this is something I for sure recommend! The only change I made to the recipe was to add an extra 1/2 cup of pecans to the top. SOOO good! Everyone at dinner devoured it. I was worried it would be too sweet (and it was sugary) but it worked out really well in the end. YUM!:) Read More
(20)

Most helpful critical review

Rating: 3 stars
11/09/2011
Made for Recipe Group. I actually didn't find the sweet potatoes to be overly sweet. The topping however was very sweet and crunchy. I subbed in walnuts being out of pecans it was just as good. In fact the topping was the best part of this. I cooked it for 30 minutes as it didn't seem to be set. It was runnier than I thought it should be with eggs in it. When I scooped out for plating the rest 'oozed in' to fill the void. Taste wise for me this just doesn't do it. Thanks for the recipe. Read More
(3)
18 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/17/2009
This was insane! Okay if you are watching you waistline keep looking for a different recipe but if not then this is something I for sure recommend! The only change I made to the recipe was to add an extra 1/2 cup of pecans to the top. SOOO good! Everyone at dinner devoured it. I was worried it would be too sweet (and it was sugary) but it worked out really well in the end. YUM!:) Read More
(20)
Rating: 5 stars
11/11/2009
I am from Indiana. My aunt introdused this recipe to the family some 35 years ago when I was a little girl. We have all used it at differnt Fall gatherings. Some have thought it to be served at dessert but we say no it goes right along with the main meal. Read More
(15)
Rating: 5 stars
11/25/2009
I don't know what part of Indiana your from but girl this is the receipe I have been looking for. The cinnamon and nutmeg are what I have always been missing. THANK YOU THANK YOU THANK YOU. AWSOME!!!!!!!!! Read More
(10)
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Rating: 5 stars
11/19/2009
This is ALWAYS a hit at Thanksgiving- even with Grandma Lucy! Read More
(5)
Rating: 4 stars
11/10/2011
I made this for Recipe Group and followed others reviews and cut the butter and sugar both in half while still quite sweet this was tasty. Could even pass as sweet potato pie filling in my opinion especially with the topping. I recommend using a shallow 2qt. dish not a deep one to spread the topping out. Definitely a nice alternative to the usual marshmallowed version. Read More
(4)
Rating: 4 stars
11/12/2011
Recipe Group Selection: 05 November '11 This is very similar to other sweet potato casseroles that I've had. I baked mine in the toaster oven but baked for 35 minutes rather than 25 and let rest for about 10 minutes before serving. It held it's shape great when served on the plates. My sweet potato hating husband asked if it was something pumpkin. I said "yes" and he really liked it and had 2 helpings. I will never tell him what he really ate! I love to try receipes from Indiana since that is where I'm from. This was a little on the sweet side but very good none the less. Read More
(4)
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Rating: 3 stars
11/09/2011
Made for Recipe Group. I actually didn't find the sweet potatoes to be overly sweet. The topping however was very sweet and crunchy. I subbed in walnuts being out of pecans it was just as good. In fact the topping was the best part of this. I cooked it for 30 minutes as it didn't seem to be set. It was runnier than I thought it should be with eggs in it. When I scooped out for plating the rest 'oozed in' to fill the void. Taste wise for me this just doesn't do it. Thanks for the recipe. Read More
(3)
Rating: 5 stars
01/04/2010
This is what a sweet potato casserole is supposed to be. Mmmmmmmmmmm Read More
(3)
Rating: 3 stars
02/04/2010
This was not one of the better sweet potato casseroles I have eaten. It is extremely sweet. The topping is a bit thin. A thicker layer would have been better. Also I had to cook it much longer than 25 min. for it to set. All in all I will use my stand by recipe instead of this one in the future. Read More
(3)