Reviewed: Nov. 30, 2010

Absolutely wonderful. I brought this to a church supper and received rave reviews.

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

Reviewer:

Reviewed: Nov. 27, 2010

REALLY a delicious dish! Instead of having just sweet potatoes, I also added yams for color, nutrients, and a different taste. I cleaned and baked them (skins on) and then mashed them. The skins added a nice texture - make sure they are chopped though. Everybody loved this dish, and I used Smart Balance in place of the regular butter so that it was a tad healthier. 5 stars for this recipe!

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

Reviewer:

HNIafe

Reviewed: Nov. 25, 2010

Great Hit for Thanksgiving!! I had made everything according to the recipe except, I used Splenda sugar instead of white sugar...I used real sweet potatoes (peeled, cubed, and put in boiling water)...mash 80% of the way (not purred). I put all ingredients together the night before Thanksgiving (except the topping), then I refrigerated it. Thanksgiving morning, I made the topping and put it on top of the sweet potato casserole and put in the oven. The last 15 minutes I topped it off with a whole bag of miniature marshmallows. Make sure the marshmallows turn a light brown up top and it gives a nice crunch to the marshmallow. This recipe is a keeper!! My family raved about this the entire night! The entire casserole was gone...Thank goodness, I had some :)

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

Reviewer:

mona

Reviewed: Nov. 25, 2010

I made pretty close to as instructed, eyeballing all the measurements and using drained canned yams. I also added a little orange peel and crushed pineapple. For the topping I used 1 cup of brown sugar, a little less than 1/2 cup melted butter, and a half box of vanilla wafers crushed plus the pecans. Even though the topping is very wet, if you cook it long enough and let it sit out out cool long enough it hardens up and gets crunchy and it so delicious!

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

Reviewer:

PKERSHAW

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

Very easy and pleasing to the palate. Omitted the pecans due to nut allergies. Could easily be used for pies.

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

Reviewer:

shihtzumom1

Reviewed: Nov. 21, 2010

Absolutely perfect- I would note that the servings size seems to be a bit off- I don't think for Christmas or Thanksgiving anyone would eat a full sweet potato serving size, so figure a recipe for 6 will probably serve 10 or so based on this recipe. The flavor was perfect- even those in the family who don't like sweet potatoes generally LOVED this recipe. Absolutely amazing!

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

Reviewer:

Jennie S.

Reviewed: Feb. 6, 2010

Made this 4 times between Thanksgiving and New Years. So good! I cut the sugar in half but otherwise did this exactly as written. It's perfect- the leftovers are even good for breakfast!

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

Reviewer:

stephbliss

Reviewed: Jan. 23, 2010

This has become a thanksgiving tradition at our home.

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

Reviewer:

Marily Lilly

Reviewed: Jan. 14, 2010

This was a hit @ Thanksgiving! I like it b/c it isn't too sweet.....the sweet potatoes are just enhanced, not covered up w/ sugar. I will definitely be making this again & again. Thanks!

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