I have been making different sweet potato dishes for decades. I can now say I have found my permanent one. I made this with 6 medium/smallish yams - the reddish fleshed sweet potato ;) The only change I made was to use brown sugar instead of white in the main body of the casserole. I did not double the crumble topping as some others have done, but I did use a 9x9 baking dish instead of the 9x13 recommended. This gave a smaller surface area and I had more than enough topping to fully cover the casserole in a thick layer of yummy goodness. My son who used to like sweet potatoes in the past but who had decided he no longer did was convinced with some urging to at least give this a try ... he did and when we were cleaning up he made a point of making sure the sweet potato leftovers in particular were handled properly to ensure he'd get to have some more the next day ;) I'd say without a doubt this was a winner.

Reviewed On: Oct. 19, 2009

excellent I added lemon juice as some suggested to enhance the lemon flavour and it turned out great. I will make again.

Reviewed On: Feb. 9, 2008

I have tried many wonderful recipes from this site with excellent results. In fact a good number of them have made it into regular circulation around my house. But this recipe is the first that I felt I had to review. I hate fish ... I mean I really HATE fish. My husband on the other hand is always asking me to make fish. So with company here for the holidays I decided to try 2 fish recipes from the site. The Broiled Tilapia Parmesan recipe and this one... based mostly on their high ratings and overwhelming positive reviews. I really enjoyed the Tilapia recipe ( altho I used Basa not tilapia) but I LOVED this one. I now have 2 fish recipes I will make again. The only change I made to this recipe was I doubled the sauce as suggested ... it was unbelievably good but I did have some leftovers not a lot tho so I will probably continue to double it. It was a big hit and compliments the fish wonderfully. Making the sauce was the most time consuming part of this recipe but worth the effort and it wasn't as unforgiving as I feared at the start. It reheated well in the microwave (not to boiling) so you can make this a bit ahead of time rather than trying to keep it warm ... then do your fish. I also did not use halibut but instead opted for Basa a fairly firm very mild white fish. No fishy flavour at all just delicate lovely flakes. Bottom line is that this is a very good recipe .. gourmet even .. try it.

Reviewed On: Jan. 3, 2008