I'm adding my voice to the list of those who loved this. People raved about it and asked for the recipe. I changed just a few things. I used canned yams for convience, I cut back on the sugar, increased the amount of spices (used double the cinniman, added nutmeg and ginger, and used twice the amount of pecans in the topping. I used Splenda, Eggbeaters, and light margerine instead of the high calorie, high fat ingredients. I used two 40 oz. cans of yams and the equivalent of three eggs and had to bake it for about 40-45 minutes, but I left it in a 9 x 13 pan.

Reviewed On: Nov. 24, 2006

Excellent. I brought this to a Thanksgiving pot luck and people raved about it. I made too much (the recipe makes a LOT) and people were fighting over who would get to take the leftovers home. One guest took enough to serve at a brunch she was hosting the next day. I followed another poster's suggestion and added a topping of sour cream, vanilla, sugar, and cream cheese. It was very good the first day, but got watery the second day. I would wait and add that just before serving if you decide to do it. I left out the walnuts because I didn't have any, but I think it would have been even better with them.

Reviewed On: Nov. 24, 2006

I love this stuff. It is so low calorie and so good! You can add whatever you feel like too. I make a big pot of it and freeze half. It's wonderful for snacks and lunches, if you have a microwave at work. I always make Golden Sweet Cornbread from this site when I make this.

Reviewed On: Oct. 25, 2006