Reviewed: Dec. 29, 2011

Totally yummy! I couldn't get enough! My guests at Thanksgiving liked it a lot & they are usually plain ole marshmallow people.

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Reviewer:

Cassi Kiel

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Cooking Level: Intermediate

Home Town: Greencastle, Indiana, USA

Living In: South Elgin, Illinois, USA

Reviewed: Dec. 25, 2011

I've made this for holidays for the past several years and it always gets rave reviews. I cut the white sugar in half and eliminate the marshmallows.

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Reviewer:

Cordell

Reviewed: Dec. 14, 2011

I absolutely LOVE this Sweet Potato Casserole. I make it every Thanksgiving, Christmas and Easter. The only Modification that I have made is the amount of sugar in the sweet potatos themselves. I reduce it by more than half. I usually use about 3/4 of a cup. 2 cups makes it toothache sweet. and i reduce the amount period and make about 12 servings rather than 24 and i use canned sweet potatoes because, lets face it, Sweet Potatoes are hard as heck to cut up. plus it makes the whole process that much easier.

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Reviewer:

ayoung

Reviewed: Nov. 26, 2011

I make this each year for Thanksgiving and Christmas. My family loves it and begs for it. (I reduce the amount of sugar to half a cup if I am using canned yams.) my family loves the topping so I try to make more of the crunchy topping. Made it for co-workers and they all asked for the recipe. It's a keeper!

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Reviewer:

heatherpaige

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Nov. 26, 2011

I absolutely looove this recipe minus the coconut and cornflaked,its amazing!!!! Its deginitely a crowd pleaser

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Reviewer:

shavonnemarie

Reviewed: Nov. 24, 2011

I'm trying to find words for how incredibly, amazingly scrumptious this is. Maybe this will explain it: It's Thanksgiving evening, and this afternoon my husband literally ate himself sick on food. Now, only a few hours later, he is begging me to make another pan of these sweet potatoes, because he can't get enough! I followed other suggestions to cut down the sugar (I used about 1 cup, also I used canned yams so they were already sweet) and the butter (I used 1 stick in the casserole and 1 in the topping for a total of 1 cup.) I also followed the suggestion to make it the nght before, put it in the fridge overnight, then top it and warm it the next day. The flavor and consistency was *amazing.* Everyone at Thanksgiving dinner raved about them. This is truly a super-star recipe!

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Reviewer:

sonnet

Cooking Level: Intermediate

Reviewed: Nov. 18, 2011

This is an every Thanksgiving dish! Everyone loves and it makes the kitchen smell delious while its baking!!

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Reviewer:

Judy Parnell

Home Town: Louisville, Kentucky, USA

Reviewed: Jul. 22, 2011

I LOVE this recipe and have made it several years in a row for our community Thanksgiving dinner. It disappears every year with rave reviews from those eating it! I substitute butter for the margarine (nothing better than the real thing) and reduce it to 1/2 cup in both places - still tastes amazing! I use yams instead of sweet potatoes, but that is purely personal preference. Also, if you have any vegetarians at your Thanksgiving table (this happened to me last year), all you have to do is substitute Marshmallow Fluff for the marshmallows (I used 4 tablespoons), and voila! A vegetarian dish!

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Reviewer:

JustLoveFood

Reviewed: Dec. 17, 2010

I love this recipe! I make it every Thanksgiving - it's a family favorite! It is very sweet - probably more of a dessert dish for some folks but we include it with the meal instead of the desserts. I'd eat it all of the time if I could!

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Reviewer:

KatieSuzanne66

Reviewed: Dec. 6, 2010

Love this recipe. I make it every Thanksgiving and it is always a hit. Delish! Not to mention that its gluten free so, this year my younger brothers adorable girlfriend could also eat it. : )

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