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Reviewed: Nov. 24, 2009

I have been making this recipe for years now!!! Better than the traditional marshmallow topping!!! I, like others, have tweeked it by adding cinnamon (sparingly) & I also create a butter, brown sugar & oatmeal crumble for the topping...like a cobbler. Because i add more sugar in the topping, I cut back on what I put inside... it also adds a slight crunch to an otherwise very soft dish....either way everyone loves this dish!

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luvleigh

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Reviewed: Sep. 29, 2009

Perfect!! People even asked for the recipe.

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American

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

Always a hit. Tasty tasty tasty.

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Harlan's Mommy

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

This recipe is wonderful. You can adjust the ingredients to make it less sweet as suits your taste. I microwaved the sweet potato in the skin until mostly done and let it cool to slice. The second time I added pecans. Yum!

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karencv

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Reviewed: Sep. 26, 2008

Really good recipe! I did't have enough sweet potatoes on hand, so I filled in with some carrots and it turned out wonderful. Also, I always use coconut oil instead of butter, and the slight hint of coconut mulled perfectly with the other ingredients.

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CookinTornado

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Apr. 10, 2008

Very tasty, easy recipe, especially if you want to incorporate more sweet potatoes in your diet. I used regular apples, less sugar and added cinnamon. It's a basic recipe that can be changed or added to as needed.

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16 users found this review helpful