I used 8 small/medium sized sweet potatoes, which I think came out to about 4-5 cups after mashing. I still used the same recommended amounts of sugar, etc... and this dish was still quite sweet. I added extra pecans for the topping, and also added extra pumpkin pie spices. Even though I would have preferred it to be a little less sweet... and due to my spice additions, it tasted more like pecan pumpkin pie than sweet potatoes... it was the hit of my pal's Friendsgiving Potluck party.

Reviewed On: Nov. 25, 2009

Meh, not bad. I would never mistake it for fried chicken, though. I mixed the spices and some extra ones into the sour cream, and used rosemary flavored potato chips instead of cornflakes. The flavor was good, but as usual with baked chicken pieces (I used only drums with the skin removed) all the flavor was on the outside - leaving most of the inside meat kinda blah. I also ran into the problem with blood from the bones looking kinda black and unappetizing... but there was a trick somewhere in the comments to remedy that. I might try this recipe again with breast tenders, since the pieces would be small (more outside flavor) and the sour cream really keeps the meat nice and moist...

Reviewed On: Nov. 4, 2009

Delicious fudgy yummy. I wanted something baked and chocolate that didn't need milk in the recipe. They also took more like 35-40 minutes in the oven, not 25. Only change I made was using two pieces of baking chocolate, 'cuz I only had two, and used cocoa powder and applesauce to make up the other two pieces. Had to eat these with plain water, but they were so good it didn't matter.

Reviewed On: Sep. 9, 2009