We really liked our adapted version of these. They were quick, easy, and nutritious! After reading several reviews, I cut back the salt to a scant 1/2 teaspoon and that was for a double batch! I added 2 teaspoons of white sugar, 2 tablespoons of brown sugar, 2 teaspoons of cinnamon, and used 1/2 cup of butter instead of shortening. It took just about 1/3 cup of milk to make the dough hold together. We made them into drop biscuits to save time, and sprinkled brown sugar on top before baking. Everyone loved them!

Reviewed On: Nov. 16, 2009

I made these just as written, although I couldn't find sweet potato puree, so I had to puree it myself in the blender. The dough was very, VERY sticky, so I'll add more flour next time. (I should have read more reviews first!) And being that I have never made rolls before, I made them way too huge. (I only got a baker's dozen.) The flavor is AWESOME, however, and my 7-year-old is on her second one as I type. Thanks for the great recipe, I plan to perfect my technique before Thanksgiving!!!!

Reviewed On: Nov. 5, 2009

Love it! I used heavy-duty foil, buttered so that it wouldn't stick. And being that I had never made fudge, I borrowed a candy thermometer so that I could make sure it reached the "soft ball" stage. I used 1/2 t. of cinnamon and 1/2 t. of pumpkin pie spice. It is VERY sweet, but I guess that's how fudge is! A tiny square is very satisfying!!!!

Reviewed On: Nov. 4, 2009