I made this using venison stew meat -- it was fabulous -- no one knew it was not beef. As suggested by others, I floured the meat before browning. I didn't have fresh ginger and used 1/4 teaspoon of powdered ginger. I used 3 jalepeno peppers (with seeds removed, 5 cloves of garlic and added a bit of cumin and garlic powder. I also added an additional tablespoon of curry powder about 1 hour before serving. It gave it nice heat but not so much that the spice is a distraction from the great flavor. This is definitely a keeper in the rotation.

Reviewed On: Oct. 24, 2009

I prepared this for the first time for Thanksgiving and it was a hit! Even my granddaughter who said she doesn't eat sweet potatoes loved it. I made a few minor changes. I baked 5 large sweet potatoes -- it may have been more than the sweet potato measure required but it worked -- the baked sweet has a rich flavor. I used 1/4 cup skim milk and 1/4 cup fat free half and half. I increased the vanilla to 1 tsp and added 1 tsp cinnamon and 1/4 teaspoon nutmeg. When mixing the sweet potato mixture I used my hand mixer as it pulls out some of the "strings". I think you get away with only 1/4 cup of sugar and I think it would still taste great -- I plan to try this next time (and there will be a next time). I used the topping exactly as specified in the recipe. I'm glad I did not double this as suggested by others as I thought it was perfect as recommended -- more would have made this too sweet for me. Thank you for this wonderful recipe.

Reviewed On: Nov. 28, 2008

I used fat-free half and half. I also used about 1/2 the butter and flour called for in the recipe. It was still wonderful. My husband raved about this.

Reviewed On: Nov. 19, 2008