This was absoulutly wonderfull & loved the leftovers for lunch the next day or two. I made it just as written except I took someone's advice and cooked both veggies together. Put the asparagus in a few min. ahead of the mushrooms as I didn't want anything to be overcooked. I used a store brand puff pastry & had to cut the crust to fit a 9"x13" dish, maybe pepperidge farm is sized differently but they were out of it at the store. Didn't think to use rolling pin to resize it. Nest time I will take others suggestions as to use a egg wash on bottom crush to keep it from getting soggy. Mine wasn't really soggy,it just could have cooked a bit more. One pkg of sauce was plenty & everything else was perfect. Can't wait to make it again. Oh, I also added pam to the baking dish. Hope you all enjoy this as much as we did!

Reviewed On: Aug. 19, 2009

Absolutely wonderful. The only change I made was to add the wine which was suggested, fresh basil, dried thyme, & sliced fresh mushrooms, didn't cook first just added to sauce. I did use hot Italian sausage instead of sweet, I always use hot. Enjoy. The only change necessary would be the choice between the hot & sweet, everything else I am sure everyone would like.

Reviewed On: Mar. 3, 2008

Great recipe for sweet potatoes & oh so easy. Really will please the ones that like something sweet.

Reviewed On: Apr. 28, 2003