I made this yesterday because I had frozen, cooked sweet potatoes on hand. I thawed them and drained off the excess liquid that accumulated. I used this recipe but took other readers suggestions and added about 1/2 tsp. each of ground ginger and 1/4 tsp. ground cloves, used canned, evaporated milk and used 2 cups sweet potato pulp. I also used 3/4 C. brown sugar instead of the white. It turned out very good and my husband gobbled it up. My reason for a 4 is twofold, first - it tastes almost exactly like pumpkin and not like sweet potato and secondly, I changed the recipe. I liked it but I don't think it's the best out there so I'll keep looking but would recommend this one with reservations.

Reviewed On: Nov. 12, 2009

Anything is better than store bought frosting - that stuff is just nasty. This was surprisingly good. Perfect consistency (don't understand why one reviewer said it was too thick) - I followed the recipe as written and it was really, really good. I'm the cook, hubby is the rater - he loved this (me too)! I very generously frosted a 13 x 9 cake and has some left over. Thanks Marsha.

Reviewed On: Aug. 22, 2009

Excellent. I made it according to the instructions - the only change I made was I inadvertently grabbed the jar of garlic and ginger paste instead of just garlic (I use this instead of minced garlic and we love it) - so I got a little ginger flavor into the marinade. My husband said it was wonderful. It's a keeper. Thanks Starflower for a great recipe.

Reviewed On: Aug. 21, 2009