Indiana's Finest Sweet Potato Casserole Recipe - Allrecipes.com
Indiana's Finest Sweet Potato Casserole Recipe
  • READY IN 40 mins

Indiana's Finest Sweet Potato Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish, and set aside.
  2. Mix together the sweet potatoes, white sugar, 1/2 cup melted butter, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl.
  3. In another bowl, stir together the brown sugar, flour, 2 1/2 tablespoons of butter, and the pecans.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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! :)

 
Most Helpful Critical Review
Nov 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.

 

15 Ratings

Nov 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.

 
Nov 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 !!!!!!!!!

 
Nov 19, 2009

This is ALWAYS a hit at Thanksgiving- even with Grandma Lucy!

 
Nov 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.

 
Nov 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.

 
Feb 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.

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 50 g
  • 16%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 145 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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