pretty darn good and VERY easy. This will be a keeper recipe for me.

Reviewed On: Nov. 13, 2009

This was very yummy and different. I was pleasenty suprised that I liked it so much. I agree with others that it is hard to mush the beans after they go into the pan, I ended up dumping the beans, onion and all into the food processor to mush. The sweetness of the sweet potato went great with the tangyness of sour cream. This is definately going into my go-to-dinners cookbook. I wanted to use blackbeans instead of kidney beans but didn't buy enough, so I used a mix. It turned out great.

Reviewed On: Jun. 13, 2009

I originally gave this 4 stars because I didn't like how the tofu turned out. After freezing and thawing the tofu, on the other hand, the tofu is much better and meatier. I have to switch my rating to 5 stars because I gave it 4 stars 2 years ago and since then I make this recipe ALL the time and love it...so I think it deserves 5. I make it with whatever vegies I have on hand though, which usually ends up just being broccoli. Freezing the tofu first is a must though.

Reviewed On: Sep. 27, 2008