Reviewed: Nov. 28, 2009

Did not change anthing, I made this for thanksgiving and my even my picky eaters loved the sweet potatoes. I will make them for dinner through out the year.

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tina

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Reviewed: Nov. 28, 2009

Our family loved this one for Thanksgiving. I found this recipe and my husband made it for all of us. Yum!

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EMZARINO

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Reviewed: Nov. 27, 2009

I followed the recipe to a T, didn't cut back on anything. These are fabulous, if I could give it 10 stars I would.

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TWIWI11

Cooking Level: Intermediate

Home Town: Vincennes, Indiana, USA

Living In: Evans, Georgia, USA

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Reviewed: Nov. 27, 2009

Wowser.. I got my family who do not eat sweet potatoes to eat this!! I halfed the recipe and used canned yams to make it faster (29oz and a 15 oz) 1/3 cup butter and brown sugar, 1 tsp vanilla and 1 cup marshmallow in the mix and enough on top to cover and 8x8 dish! I will make every thanksgiving from now on but I won't be able to half it anymore... the family will want the whole recipe!

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Sammi D.

Cooking Level: Intermediate

Living In: Taylor Mill, Kentucky, USA

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Reviewed: Nov. 27, 2009

My husband ate himself silly! I don't think the marshmallow topping adds anything to it. I think it's so beautiful without it. It's rich and bubbly and looks as good as it tastes.

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TheMrs

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Reviewed: Nov. 27, 2009

Wow - this recipe called for WAY too much butter and sugar. It paled in comparison to the candied sweet potato recipe I tried last year, which called for only 1/2 cup of butter. This was really syrupy and greasy and just overkill with the calories. I wouldn't make this again.

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Megan

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Reviewed: Nov. 27, 2009

Thanksgiving eaters loved these! I didnt have any nutmeg though, and i bought one too many yams, so i had a seperate mini-batch too, which instead of putting marshmallows on, I decided to put some nuts over. I thought pecans, but then since i had none i used the ice cream sundae topper chopped nuts! It went over very well for those who dont like too many marshmallows. Very sweet recipe! Thanks for sharing!

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Jennifer

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Reviewed: Nov. 27, 2009

This is an excellent recipe but I just didn't want to add spices because I didn't want it to taste like my sweet potato pie. I omitted the cinnamon and nutmeg, added 1/4 teaspoon of salt, removed from heat, added a teaspoon of vanilla and a couple small handfulls of walnuts. I left all the potatoes in chunks as well, the walnuts were chunky which added a really great texture.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 27, 2009

Oh my gosh!!! Tastes just like pumpkin pie...with a few moderations. I had run out of cinnamon, so I used about 1/2 tsp. pumpkin pie spice to replace the cinnamon and nutmeg. I also took the advice of the other readers and reduced the butter by half and only used 1 cup of brown sugar. The marshmallow sauce mixed in with the sweet potatoes is what really puts this recipe in a league of its own. Amazing!! The kids, who NEVER eat sweet potato casserole, couldn't get enough. My father-in-law, who is somewhat a food connossoire said it was the best he ever had.

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Janine

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Reviewed: Nov. 27, 2009

I made this recipe this morning for Thanksgiving half asleep! Not only was it easy to make, but the whole family raved about how delicious and beautiful they turned out! Thank you allrecipes.com!

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mellissa1

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Reviewed: Nov. 26, 2009

This is fantastic as is. but if youre worried about the butter amount use a lb more yams or sweet potatoes. thats what i did. after baking as the recipe said i dint put the topping on. i let it set over night(i made it the night before) then topped with glazed pecans a little bit more brown sugar and large marshmallows.baked at 350 for 10 min or til brown. OMG my boyfriends 70 yr old gramma told me it was the best sweet potatoes shes ever eaten! and shes SOUTHERN!!!

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marla

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Reviewed: Nov. 26, 2009

I had to make sweet potatoes for a thanksgiving dinner i was in charge of. I have never made them before so i searched for two days for a good and easy recipe. I know i read alot about the butter problem. If you are like me and love the taste of butter ( i use i cant believe its not butter) i tried this recipe two times and found that if you make it the night before you want to eat it put it in the fridge and reheat the next day. You still get the great butter taste with out all the floating butter.

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recipelover

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Reviewed: Nov. 26, 2009

Very good! Everyone should use it! I got raves

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pinkcrzy86

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Reviewed: Nov. 26, 2009

This recipe was wonderful! I was really pleased with the results.

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ccoleman

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Reviewed: Nov. 26, 2009

Delicious! Everyone in my family loved it! I don't understand why other reviews thought it was too sweet. It was perfect for me. Maybe because I used light brown sugar? The only problem I had with this was there was too much liquid in it. Next time, I will try to cut down on the butter and see how that helps.

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babybroccoli

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Reviewed: Nov. 26, 2009

I made this for the 1st time for Thanksgiving this year, and I came homewith an empty casserole dish.

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Rebecca

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Reviewed: Nov. 15, 2009

Perfect. I scaled this to 6 people and it was amazing. Everyone gobbled it up!

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Mindi-KS

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Reviewed: Nov. 11, 2009

This one appropriately titled - emphasis on 'candied'. It was delicious but if you're looking for a regular sweet potato casserole, this is not it. I enjoyed it along with my cornbread stuffing but I had some complaints that it was too sweet. Also, the chunks were not as well-received as a thoroughly mashed mixture by my family.

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