This is the BEST way to make sweet potatoes!! Goodbye marshmallows, HELLO pecans!! I've been making this recipe for a few years, but at Thanksgiving yesterday everyone went back for second and third helping of this. I normally follow the recipe exactly, but yesterday, for my dad who follows a special diet, I tweaked it so he could eat it. I put NO butter in with the sweet potatoes, used egg beaters, skim milk, and I used smart balance butter with the pecan mixture, and I have to say that it still tasted great!!!

Reviewed On: Nov. 28, 2008

I made this for Thanksgiving, and it was the "most eaten" dessert there. People just loved this! My husband, who hates cheesecake, thought it was so good. I have to say, after you make the pumpkin butter, this is a super simple recipe with a very short list of ingredients! Just beware: the pumpkin butter recipe that is listed is just perfect when adding to this recipe, but it (in my opinion) is just too strong by itself.

Reviewed On: Nov. 28, 2008

I made the pumpkin butter to put into the "Pumpkin pecan cheesecake" recipe that this author also listed. If you are making the pumpkin butter for the cheesecake recipe, it is great - don't change a thing!!! But I found that this pumpkin butter just by itself is WAY too strong - much too sweet, and the spices are overwhelming. My husband came home from work while I was making this and he said the spices were so strong it made his eyes water! Just a warning - add sugar and spices a little at a time until it suits your taste.

Reviewed On: Nov. 28, 2008