I had high hopes for this bread after reading the reviews. In reality this bread is only so-so. It has the texture and moisture content of cornbread, but the taste of plain white bread. It would be fine for dipping in a soup, or making garlic toast from. It is not the soft bread for making sandwiches so many of us long for. Next I will try some of the other gluten-free bread recipes on this site.

Reviewed On: Dec. 1, 2008

I married into a family of extremely picky eaters. A few years ago the Thanksgiving torch was finally passed from my mother-in-law to me. It is now my quest to get Thanksgiving back from bland to fabulous. I found this recipe because in my heart I knew there was a better alternative to canned yams! I am so glad I tried this. It is soooooo good! I used evaporated milk as one user suggested and it was very good. I also added mini-marshmallows over the pecans during the last few minutes of cooking for the kids. While I could not convince some in the family to even try it, everyone who likes sweet potatoes loved it. We did manage to convert one person, and I will definitely make it again next year. And I am not worried about the leftovers because it means I get to eat it for breakfast tomorrow!

Reviewed On: Nov. 27, 2008