This was surprisingly good. I did 1:1 as a reviewer suggested and used 1 cup salsa (fresh sweet onion salsa) & 1 cup french dressing, 1 tsp thyme. Baked as stated then served over white rice. It kind of tasted like a Mexican version of sweet and sour chicken, I thought it was very good and will make it again! served with steamed broccoli and carrots. yum!

Reviewed On: Jan. 31, 2012

This recipe is nearly identical to the one I have been making for about 15 years. It is the only sweet potato dish I will eat. My recipe varies slightly in that it uses 32 oz canned-drained yams, has 1/2 cup white sugar (so you can successfully reduce that) and many years ago I began eliminating the butter from the sweet potatoes and we actually like it much better, its fluffy and delicious that way (and less calories). You MUST however have the butter in the topping. I also bake for 45 minutes because we like it nice and bubbly. This is the best sweet potatoes you'll ever have, the topping is exceptional and it is not Thanksgiving without this dish it is a family tradition.

Reviewed On: Nov. 22, 2010

We had this recipe tonight and really enjoyed it. I'm sure we'll skip the yogurt next time as only 2 out of 4 liked it with the yogurt. This recipe made a very large dish, as a side dish we had enough lentils/rice for at least 10 people, but barely enough onions for 4. I followed the recipe exactly, but I'll make these changes next time: I'll halve the amount of lentils and rice and double the amount of onions. The onions really bring this all together into a very flavorful dish, whether you like the yogurt added or not.

Reviewed On: Oct. 3, 2009