Reviewed: Nov. 25, 2009

I made it for an office Thanksgiving potluck and my coworkers raved about it and gulfed it down. I should have halfed the butter and the sugar and decreased (or eliminated) the evaporated milk.

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BZeeMom

Cooking Level: Intermediate

Living In: Miami Beach, Florida, USA

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Reviewed: Nov. 24, 2009

My FAVORITE thing to make for Thanksgiving! I have had numerous assignments to bring this dish to Thanksgiving dinner since I first made it years ago. My family says, "Bring your yammies!!!" Perfect 5s. This is like a dessert. You will not regret making this - but you will regret not making enough! Some confusion about what type of sweet potatoes to use: I bought the large cans of yams that are readily available at the grocery store. As they are already cooked, I just mashed them with a fork before placing them in my dish. A little bit of chunkiness is good (so it's not like eating slop!). I know the recipe instructs you to take it out when the potatoes are tender - I judge it more by when the top is golden. This recipe definitely is best if its allowed to cool a bit or even at room temperature.

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GLOSSADDICT

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Reviewed: Nov. 18, 2009

I get requests for this every year at Thanksgiving. I don't even like sweet potato, but this stuff is yummy!

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gisel5296

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Reviewed: Oct. 27, 2009

I have made this several times for various functions and everyone ALWAYS enjoys this! I omit the coconut and cornflakes and reduce the amount of margarine called for (I actually use butter instead). The last time I made this it was a little more runny than usual, but delicious anyways. I will continue to make this delicious casserole! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 25, 2009

This recipe is fabulous. Even though I can't get the right consistency (I end up making a smaller portion and have to try to downsize the potatoes), made it twice, it is still delicious! It is very sweet, much like a dessert at dinner, and much like a pecan pie taste, but still delicious! I have not used the cornflakes or coconut and don't know how that adds to it. Its pretty hard to mess this up. I'm no great cook, but this is easy. I boil my sweet potatoes for a long time until they are so soft the outside just peels right off, mash them somewhat, then mix it all together and bake it for much longer than it says.

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Tina

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Reviewed: Dec. 12, 2008

This will be the 4th year I have used this recipe. The only thing I would change is the amount of butter...but other than than it is perfect. Every year someones makes a comment about this recipe and even my mom-in-law gets a little upset because she brings regular sweet potatoes (which are wonderful) but family raves about this sweet potatoeo casserole.

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janie

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 10, 2008

Fantastic

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minib

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Reviewed: Dec. 7, 2008

This was everyone's favorite dish during Thanksgiving. Don't bother making a pumpkin pie, this will take the place and be loved by all!

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JASMINEALAINE

Cooking Level: Expert

Home Town: Holton, Kansas, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Nov. 29, 2008

This turned out really well and was a big hit at our Thanksgiving this year. I'd never made sweet potato casserole before or really had it, so I wasn't quite sure how it was supposed to turn out, but everyone seemed to really enjoy it. I bought raw sweet potatoes and then read the reviews about confusion about the whole mashing of the potatoes, so I wasn't really sure what to do. I decided to boil the potatoes for 20 minutes but that didn't seem to help their hardness level much. I didn't have a lot of time to be worrying about them, though, since I had a lot of things to do, so I just decided to go ahead and throw everything into the pan and put it in the oven. I then came back every now and then and tried mashing them and mixing everything together with a fork(sorry I'm not sure how long it took for them to get soft, but it did take awhile). When they were finally mash-able, I mixed everything around and then tossed the final marshmallows on top...and the final result was great! Next time I plan to just throw everything in at once to begin with because it doesn't seem that the boiling did much. I think cooking the casserole this way made it taste really good because the potatoes got to cook in the sugar and since I didn't mash them as much as I probably would have if they were soft to begin with, the final consistency was really nice with some soft chunks of potatoes mixed throughout. It will probably just take however long it takes to bake sweet potatoes normally (which I'

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Anna

Cooking Level: Beginning

Home Town: Newton, Massachusetts, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Nov. 28, 2008

the recipe does not say how to prepare the sweet potatoes and you can't mash them raw, so we put them in the blender and then they were too mushy when they came out of the oven, the taste was great though

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Mandy

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Reviewed: Nov. 27, 2008

This is the best sweet potato casserole ever. I am asked every thanksgiving to make this recipe!

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dmcswain

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Reviewed: Nov. 27, 2008

Extremely rich and delicious! My husband told me he's never had sweet potatoes that he liked until he tried this recipe. I used fat free evaporated milk and cut back on the butter - still tasted great!

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Nov. 26, 2008

This sweet recipe is just perfect with turkey. I leave out the coconut for my family's tastes and it is still delicious.

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jacksgrammy

Home Town: Sanford, Florida, USA

Living In: Pace, Florida, USA

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Reviewed: Nov. 26, 2008

Loved it!Followed recipe exactly,thank you so much!

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Ellen

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Reviewed: Nov. 24, 2008

This is the best Sweet Potato Casserole recipe ever! I always had a traditional recipe I used for the holidays but this recipe has it beat hands-down. I do reduce the sugar, eggs and butter to these portions: 1 cup sugar, 2 eggs and 1/2 cup butter. And I *always* use fresh baked sweet potatoes. It makes all the difference in a sweet potato casserole recipe. I typically bake about 6-7 nice sized sweet potatoes in my toaster oven on a sheet of aluminum foil at 450 degrees for 1-1/2 hours until very tender. Then I cool just enough to be able to handle to peel. The coconut is a nice and different twist that everyone I've made this for loves.

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Puddintain

Cooking Level: Expert

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Reviewed: Nov. 23, 2008

Great sweet potato recipe. The family enjoyed it at the Thanksgiving dinners 2 years ago and it has been add to the traditional meal. As mentioned by others I halved the sugar in the casserole and made half of it brown. The coconut and marshmellows were both a hit as well.

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Rika

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Reviewed: Nov. 21, 2008

LOVE this recipe! I always receive compliments on it, even from proclaimed yam-haters and coconut-haters. Like others mentioned, I reduce the butter and sugar (especially if I put in the marshmallows, which I sometimes leave out). Also, I always use fresh yams, though I'm never quite sure how many make up 4 cups. So I usually buy 4 large ones and that works great. Lastly, I've noticed this dish turns out best when there's no lumps in the yams, so I use a blender after mashing. Thanks for the great recipe! It's now a standard dish at Thanksgiving and Christmas.

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CAChef

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Nov. 18, 2008

I gave this recipe a "trial run" before Thanksgiving and took the advice of several subscribers. To simplify things, I used drained canned yams, cut the sugar in half using brown sugar instead, and cut the margarine to 1/2 cup for casserole and topping. I did not add the coconut because I didn't think I would like the texture. I baked it for 30 minutes. It was a little "loose" when it came out of the oven, but it seems to set after sitting for a little while. I refrigerated it and warmed it the next day for 30 minutes at 350. Then topped it with the topping and baked another 10 minutes. It was FANTASTIC. We have been eating the leftovers COLD and that is yummy too. I definitely will make this for Thanksgiving.

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Kathy

Cooking Level: Intermediate

Home Town: Haddonfield, New Jersey, USA

Living In: Huntingdon Valley, Pennsylvania, USA

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Reviewed: Oct. 17, 2008

I have used this recipe for at least 12 years however, I do use canned pumpkin rather than sweet potato and I do cut back the sugar and butter by 1/2 of what the recipe calls for. I have tried it with sweet potato but do not like it near as well.

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