This recipe is becoming a staple in my house. I cut the calories a bit by adding a couple of heaping Tbsp of sour cream or plain yogurt as part of the 1 cup mayo (you still get the great mayo flavor). Also because I like the little onion chunks, I grate my mild, small onion on the box grater and add juice and all to the dressing. It keeps a week or more in the refrigerator, getting more tasty each day.

Reviewed On: Aug. 27, 2009

I halved the sugar in both the sweet potatoes and the topping -- and it was still WAY too sweet for me. We even added some lemon juice and salt to cut the sweetness. But some people at the Thanksgiving Dinner I brought it to just loved it, others were silent. I'm guessing the variable is how sweet your canned sweet potatoes are -- and how much of a sweet tooth you have. The recipe makes a really pretty presentation, but I don't think I'll make it again.

Reviewed On: Nov. 28, 2008

This is a great, simple, homey recipe. I use it on both French Toast and pork chops. I make few changes -- If using sweet fresh peaches, I cut down the sugar to 1 Tbsp Splenda, use 3 cups fresh peaches instead of 1 cup, use a dash of cinnamom instead of nutmeg, and omit the almond extract (a personal preference you may not share). When making this for a dinner sauce, I add a splash of white wine to peach sauce as it boils down. I think this will freeze OK, tho I haven't tried it yet. But sounds like a great way to preserve those wonderful, local, late season peaches into winter.

Reviewed On: Sep. 5, 2008