Reviewed: Oct. 8, 2012

The only brandy I had was orange brandy. It was fabulous. I will be making this again for sure and will probably use the orange brandy again. Thanks for sharing the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHEFB1

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 24, 2012

If I could give it 50 stars I would. This was fantastic! Everyone loved this and the flavors are out of this world. Even the ones that don't like sweet potatoes loved this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tracy M

Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

Reviewed: Jan. 18, 2012

I liked the flavor that the brandy added, however 1/2 cup is way more than was needed. I used 1/4 cup and it came out much better

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JmsEllis

Reviewed: Jan. 13, 2012

I made a batch to serve 8...didn't have a way to measure out 1-1/4 pounds of sweet potatoes, so I just cubed 2. Very light-sweet glaze, and the taste of the sweet potato was not lost. I really enjoyed it, thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenavere

Home Town: South River, New Jersey, USA

Living In: Hillsville, Virginia, USA

Reviewed: Dec. 25, 2011

Fabulous!! Much better than marshmallow usual. stayed with original recipe and all was great for a Christmas dinner.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Robbianne Gramer

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

Reviewed: Dec. 24, 2011

Love this! I substituted 1/4 C. Grand Marnier + 1/4 C. fresh orange juice for the brandy and added a bit of orange zest.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lily8869

Reviewed: Nov. 24, 2011

Having no brandy, I substituted with spiced rum and the dish was still delicious! I took another reviewer's advice and baked it. The glaze thickens as it cools.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

Reviewed: Nov. 15, 2011

I made these the past 2 Thanksgivings... EVERYONE loved them!!! So good.. now I am told I have to make these every year.... Wonderful recipe and thank you for sharing it....

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

momtobpbj

Cooking Level: Expert

Living In: Lynchburg, Virginia, USA

Reviewed: Nov. 10, 2011

I went to the liquor store to get some brandy for this recipe and got bourbon on accident. Its ok though. These turned out very good! I dont usually eat sweet potatos but I enjoyed these. Thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

starfouse

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

Reviewed: Aug. 11, 2011

VERY GOOD! I cut the recipe in half as there are only two of us. The flavor was not as sweet as other recipes, which really surprised me. Hubby preferred it to be a little sweeter, so next time I'll add a little dark corn syrup. I simmered it while I finished cooking dinner and it thickened nicely. There were no left overs! Thank you Kathy Bennett for sharing your recipe!

Was this review helpful? [ YES ]
4 users found this review helpful