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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ChristinaP

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Reviewed: Sep. 8, 2008

This sounds great. I must have done something wrong, it turned out lumpy and not creamy like I thought.

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1SWILSON

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 19, 2008

Definately a staple for thanksgiving.

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firegirl

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Smithfield, Virginia, USA

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Reviewed: Apr. 19, 2008

This was way too sweet for my family.

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debie

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Reviewed: Jan. 30, 2008

I made this at Thanksgiving, but substituted the sugar, including the brown variety, with Splenda so my diabetic mother could enjoy it too. It was sensational! Thanks for sharing this delicious recipe!

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Sabrina

Cooking Level: Intermediate

Home Town: Beckley, West Virginia, USA

Living In: Rock Hill, South Carolina, USA

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Reviewed: Dec. 24, 2007

This is the best sweet potato casserole I've ever tested - sinfully delicious!

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Sue W

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: The Colony, Texas, USA

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Reviewed: Dec. 19, 2007

This recipe is great. You do have to cut back on the eggs, sugar and milk or it will be very runny. Everything else I left the same. At every family function this is a must have from every family member.

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Valerie

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Reviewed: Dec. 12, 2007

I made several modifications to this recipe. I cut the sugar in half (calling for half as much sugar as there were potatoes just seemed like way too much). I replaced half the margarine with butter. I eliminated the marshmallows and coconut. I made it for Thanksgiving dinner and it got rave reviews, everyone asked for the recipe afterwards! Also as others commented, there aren't really instructions for how to prep the potatoes. I used fresh sweet potatoes, peeled and boiled them until they were tender, and mashed them in a food mill before adding the rest of the ingredients. I'd give it 5 stars with my changes :)

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 26, 2007

I was disappointed in the results of this recipe. The consistancy was too soupy even though I tried to cook it longer but then the topping started to get too dark. It didn't have a whole lot of flavor either.

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Michele

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 26, 2007

I followed this recipe except left out the coconut and pecans and it came out a runny mess. As others have said the recipe is confusing. I imagine using fresh sweet potato (as I did) was a mistake and effects the recipe. I knew I was in trouble when it said to scoop the contents into a baking dish and I had to pour it. The flavors were good, but the texture was terrible.

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Abag

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Reviewed: Nov. 25, 2007

Very quick and easy to make. I took it to a large family gathering for Thanksgiving and there was still plenty left over. Next time I may halve the recipe. I don't normally like sweet potato casserole, but I did enjoy this. Perhaps because it tastes more like a dessert.

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ANIRTAKE

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Reviewed: Nov. 24, 2007

This was too sweet for me, but everyone ate it. I had to cook it longer than the recipe stated and I left out the coconut. I had no leftovers from Thanksgiving except for this casserole, I'll look for a new recipe for next year.

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Meximama

Cooking Level: Expert

Home Town: Fallston, Maryland, USA

Living In: Edgewood, Maryland, USA

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Reviewed: Nov. 23, 2007

Ialso just used half the sugar but it was absolutley delicious!!!!!! A BIG HIT. Thanks

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Pamela

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Reviewed: Nov. 23, 2007

Made this again for Thanksgiving and it's on the menu for life now. It's the topping that makes this so delicous! Again, I would have given it 5 stars but I did change the recipe a bit which made it even better. Here is exactly what I did. I used 2 big cans of canned sweet potatoes (drained and mashed) and 1 cup of brown sugar instead of 2 cups of white. Also, everywhere it called for 3/4 cup of butter I only used 1/2 cup, only 3 eggs instead of 4 and NO COCONUT. (everything else I did the same) I cooked it a little bit longer than it called for. This fits nicely in a 9x13 pan btw. Again took this to the church Thanksgiving get together and like last year it was very popular.

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OkieInAlaska

Home Town: Bixby, Oklahoma, USA

Living In: Eagle River, Alaska, USA

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Reviewed: Nov. 21, 2007

I have made this recipe for the last 2 years for our big family dinners. I always get the call"are you bring the sweetpotato cassarole"? Great Dish. Thanks for the recipe.

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MICSMOM2

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Reviewed: Nov. 19, 2007

I found this recipe one year when I was in a pinch to make something new and now I have to make it every year. By request "That crunchy Sweet Potatoe Dish" It is the BEST.

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Judith G

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Reviewed: Nov. 18, 2007

I've been making this recipe for about 3 years now and whenever I go anywhere, I'm always asked to bring this dish specifically. I can't even remember how many times I've forwarded this recipe on. I make just as directed and it comes out great every time. The only thing that I found over the years, is that if I make it one day ahead and let it cool overnight, then warm it up in the oven on the day of, it's consistency is perfect!! Thanks to Charline for sharing this wonderful, scrumptious delight!

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Renee

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Reviewed: Nov. 17, 2007

This dish is wonderful. I made a few changes though. I used fresh sweet potatoes, chopped them into small pieces and boiled them until just tender. Then I left out the coconut completely and instead of using all white sugar, I used half brown. After reading other reviews, I also used 1 stick (1/2 cup) butter in the dish and 1 stick in the topping. It was just right, no oozing!

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Steph

Cooking Level: Beginning

Home Town: Glen Ellyn, Illinois, USA

Living In: Aurora, Illinois, USA

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Reviewed: Oct. 30, 2007

This is SO good! My sister and I fought over the sweet potato topping every Thanksgiving until we found this recipe! Thanks for sharing.

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K.D. Baum

Cooking Level: Intermediate

Living In: La Grande, Oregon, USA

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Reviewed: Sep. 16, 2007

This was wonderful. My grandmother said it was the best Sweet Potato Casserole she has ever eaten. I used 2 cans of mashed sweet potatoes and 1 can of regular and just mashed them myself; I added a small can of crushed pineapple, I had to bake it longer than was specified but it was worth it. I made a little more topping than the recipe called for and instead of using just regular Corn Flakes, I used a cereal called Oatmeal Crisp with brown sugar. The brown sugar in the cereal flakes and bits of oatmeal crisp really made it outstanding! Very delicious.

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