I halved the recipe and replaced 2/3 of the sugar with brown sugar and used a baked yam, but other than that, I followed the recipe exactly. Unlike other reviewers, the amount of flour called for was a little much (then again, it was a pretty dry day). The rolls came out nice and crusty on the outside and fluffy on the inside. Unfortunately, I was hoping for a more yam/sweet potato flavor. I could taste it, but it was very subtle. That said, they looked great and I immediately devoured three right out of the oven! However, I might try to either up the amount of sweet potato (or yam) next time and probably play around with some spices like nutmeg and cinnamon, as well as maybe ad a bit more sugar. Overall, not at all like I expected, but still good.

Reviewed On: May 16, 2010

This was pretty good. I liked the fact that I could make it in a jiffy and without much effort. I did, however, add an extra sprinkling of salt, some garlic powder and a dash of Italian seasoning to the dough, hence the 4 stars. I also used AP flour since I don't have bread flour. I spread the dough out super thin since that's how I like my crust, and it baked up nice and crispy with a slight chewiness on the thicker parts. I will definitely make this again!

Reviewed On: Feb. 6, 2010

I'd actually give it 3.5 stars if possible. First off, this muffin tastes AMAZING. I was skeptical at first because the batter looked so thick and dry, but the end result was a very yummy muffin with a moist and tender crumb. But I wouldn't give this 5 stars because: 1) I didn't get 8 large muffins out of it. Instead, I got 8 "cupcake" sized ones. 2) I baked it at 375 instead of 400 and even then I had to raise the pan to the top rack because the bottoms were browning before the center was done. 3) I put in one heaping cup of blueberries, and I think it still could have used more. (I had one muffin with only three berries in it.) 4) The topping was just okay. I'd call it more "sand" than "crumb", but it definitely helped the taste of the muffin. Overall, I'd make this again, but with some adjustments.

Reviewed On: Jan. 23, 2010