Reviewed: Dec. 10, 2009

I made this on Thanksgiving, and it was a big hit. My son (13) usually don't like sweet potatoes but he tried this and couldn't get enough of it. I have decided to make this again for our Christmas dinner.

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sweetpea_723

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Reviewed: Dec. 10, 2009

Awesome!!!

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Dec. 8, 2009

I made this two days ahead of time and refrigerated the topping separately. Everyone asked me for the recipe and everyone wanted to take some home. I didn't have any leftovers for my family! Wonderful, excellent recipe!

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ADCarter1

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Reviewed: Dec. 8, 2009

This was so good. I made it for Thanksgiving and everyone loved it.

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Sharae

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Reviewed: Dec. 7, 2009

I made these for Thanksgiving 2009 and everyrone loved them, even my son and he doesn't even LIKE sweet potatoes.

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PattyB

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Monett, Missouri, USA

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Reviewed: Dec. 7, 2009

Try cooking this in a crockpot! Mine has a removable insert so I just assembled a day ahead, put everything in the insert and refrigerated overnight. The next day I popped it in the cooking well, turned it on and forgot about it until time to eat. I did mine on HI for 2 hours but you could also do LO for 4. I also add 1/4 cup of orange juice to the sweet potato mixture. You don't taste it but it does a wonderful job brightening and rounding out the flavors. I think refrigerating overnight also allow the flavors to blend better. And hey...if you're putting it together the day before why not take the time to bake the potatoes? You won't get that carmelization any other way. I just pierce the potatoes and put them into one of those big throwaway aluminum roasting pans on 450 for 1 hour. No need to wrap in aluminum and no worries about those nasty black stalactites (or stalagmites - forgot which one goes UP) in the bottom of your oven. :)

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Renee

Cooking Level: Intermediate

Home Town: Salem, Virginia, USA

Living In: Rocky Gap, Virginia, USA

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Reviewed: Dec. 7, 2009

This is the BEST sweet potato casserol!!! I did cut the sugar down to 1/4 cup. :)

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Ashlee Winn

Cooking Level: Expert

Home Town: North East, Maryland, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Dec. 5, 2009

I made this for thanksgiving as a side dish... and i had never made a sweet potato casserole before... and this turned out wonderful! it was all eaten up (mainly by my sister who adores sweet potatoes!)

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baker lover: Kelly

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Dec. 5, 2009

I started making this every Thanksgiving a few years ago and my brother insists that I continue! Delish!

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Jane

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 5, 2009

Absolutly a WINNER recipe!!! I will never again use marshmellows or canned yams! This was a "star" during my Thanksgiving dinner! Thank you so much for sharing your recipe!

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Angel

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Reviewed: Dec. 4, 2009

Pretty good, the topping is delicious. However I found the potatoes to be waaaaaaay too sweet. Next time I think I will try a salty mashed potato type base with the sweet topping. With both, it was just way too much for me.

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cindyb

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Reviewed: Dec. 4, 2009

This was great! I took the advice of others and reduced the sugars and butter. I also used half and half instead of heavy cream. I used sweet potatoes instead of yams and used my hand blender to make a smooth puree. I baked and pureed the potatoes the night before and then mixed it up the next morning, but didn't bake it until after our turkey was done baking for Thanksgiving. It baked while the turkey rested. It was perfect timing.

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Cook4mycrew

Cooking Level: Expert

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Reviewed: Dec. 4, 2009

Everyone loved this.

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TRISH8879

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Reviewed: Dec. 4, 2009

This is the BEST cassarole. My family members that don't eat sweet potatoes, LOVED IT!! I microwaved the potatoes and it turned out great. Will make this every year for the holidays!!

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tinytc

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Reviewed: Dec. 3, 2009

Followed exactly and it was awesome! My "blunder" was not baking my sweet potatoes long enough, so they weren't totally soft when I went to mash them. I did my best, and after the dish was baked, there were some nice, soft chunks that I thought added a nice texture to the dish.

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catastrophiccook

Cooking Level: Beginning

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Reviewed: Dec. 3, 2009

SCRAPED THE BOWL!!!

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JKPaolucci

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Reviewed: Dec. 3, 2009

Made this for Thanksgiving and everyone loved it. This will replace my usual sweet potato dish from now on.

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Kas

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Reviewed: Dec. 2, 2009

Awesome!!!! Followed exactly. I made the sweet potatos except for the topping the night before Thanksgiving because I had about 30 people that would be coming over. I added the topping right before I baked them. My lil sister doesn't like sweet potatos and I found her taking some home for later. It came out great. In fact I was asked to make it again for Christmas. Thanks Heather

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ajanixon

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Reviewed: Dec. 1, 2009

This was wonderful and I was sad there were no leftovers. I used two large cans of yams (saved sooo much time). I skipped the topping b/c my husband hates nuts. Did a light sprinkling of marshmallows on one side of it for the kids.

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etino288

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Reviewed: Dec. 1, 2009

OK--made for Thanksgiving for the first time and got rave reviews . Cut the white sugar to 1/3 cup and used yams and not sweet potoatoes, 2% milk instead of heavy cream. This was delicious and not overly sweet. Thank you for the recipie

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