Reviewed: Nov. 26, 2009

My mother, aunt, and boyfriend are huge fans of sweet potatoes so I decided to make this as one of my dishes for Thanksgiving. However, I thought this was great, and I don't usually like sweet potatoes! I followed the recipe exactly except used 1/4 cup white sugar because I thought 1/2 cup sounded like A LOT! I give it four stars because my two family members thought it was extremely sweet and tasted more like a dessert than a side.

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blueskysonata

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Reviewed: Nov. 26, 2009

These sweet potatoes were a hit this year at Thanksgiving. I think that I found my new signature dish. Thanks for the wonderful recipe! I thought that they were fairly easy to make also.

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Foxxy44

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Reviewed: Nov. 26, 2009

Very good, will definitely make again

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AMELC_00

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Reviewed: Nov. 26, 2009

A definite 5-star hit--it even took out the traditional marshmallow top version! I used Splenda & Splenda Brown Sugar Blend (for the diabetics in the family)& a pinch of orange zest. Only complaint--not enough left overs!

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yvonne

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Reviewed: Nov. 26, 2009

Amazing! I got so many compliments. Make it as is. I did however cut back just a smidge on the sugar.

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pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Nov. 26, 2009

Very yummy. Cut back a little on the sugar but other than that delicious!

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nicole

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2009

It took making it once to make it perfect. I doubled the topping but still used 1/2 cp pecans. We loved it and will probably use this recipe from here on out.

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thenapony

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Reviewed: Nov. 26, 2009

This was AMAZING!!! I would not change one thing about it...got rave reviews from everyone that came for Thanksgiving dinner!

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JenP

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Reviewed: Nov. 26, 2009

Incredible - my family made this for Thanksgiving and made me put the recipe into our annual menu. Sweet potatoes from a can work great. I would include 1/4 tsp of salt in the topping.

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The French Chef

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Reviewed: Nov. 26, 2009

I make this every Thanksgiving now, and it's always a huge hit. Love it!

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WILHELMP

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Reviewed: Nov. 26, 2009

This was delicious, however the cook time for the potatoes was way off for me. I cooked them in the oven for an hour then peeled and had to steam for an additional hour in order to get them soft enough to smash; which kind of annoyed me because it took three times as long to make as I had anticipated.

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Moe

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Reviewed: Nov. 26, 2009

This is phenominal, My whole family craves it every year now. This year I added some amaretto soaked craisins on top when I served and (who knew) it was better than phenominal.

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stacipie

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Reviewed: Nov. 26, 2009

Delicious! I've made this two Thanksgivings in a row, and it's a big hit. I sub skim milk for heavy cream and boil the potatoes rather than baking them, but other than that, I follow the recipe exactly. It's fabulous. It may well become our family tradition, provided that I can persuade my husband that sweet potatoes do NOT need marshmallows to be delicious! Thank you for sharing!

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CURIALL

Cooking Level: Beginning

Home Town: Fowler, Indiana, USA

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Reviewed: Nov. 25, 2009

This is the recipe my grandmother has made for more than 25 years that i know of.We double everything except eggs and use around three cups or tad bit more of mashed sweet potatoes.We use 1/2 cup milk instead of cream and boil the potatoes and drain like regular mashed potatoes.We don't put salt and add 1/2 tsp nutmeg in with the 1/2 tsp cinnamon instead of 1 tsp cinnamon.And only 1 cup light brown sugar for the topping part(keep in mind we double this recipe) everything else is the same.I don't really even care for sweet potatoes but this right here is one of the best dishes on the table at Thanksgiving and Christmas.

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Cornfed77

Cooking Level: Expert

Home Town: Austell, Georgia, USA

Living In: Acworth, Georgia, USA

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Reviewed: Nov. 25, 2009

couldn't be any easier or better!!! You gotta try it, I did it last year twice-once with sweet potatoes and once with canned sweet potatoes. Never will I ever do canned again!!! Also, I used skim milk instead of the heavy cream. Still fabulous!! I use walnuts instead of pecans and it tastes so so good! My husband is so excited for this years holidays!!

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TexasMom

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Reviewed: Nov. 25, 2009

I used 8 small/medium sized sweet potatoes, which I think came out to about 4-5 cups after mashing. I still used the same recommended amounts of sugar, etc... and this dish was still quite sweet. I added extra pecans for the topping, and also added extra pumpkin pie spices. Even though I would have preferred it to be a little less sweet... and due to my spice additions, it tasted more like pecan pumpkin pie than sweet potatoes... it was the hit of my pal's Friendsgiving Potluck party.

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FSQUEEN

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Nov. 25, 2009

I think maybe my sweet potatoes were too big. This was okay. I lessened the sugar like the reviewers recommended, but I think mine might have needed it since I had so much sweet potato. I also added extra pecans on top and that was good.

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MBSP96

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Boulder, Colorado, USA

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Reviewed: Nov. 24, 2009

Yum! I never use the 1/2 cup white sugar and instead use 1/4 cup brown sugar in the casserole. I also reduce the 3/4 cup brown sugar in the topping to no more than 1/3 cup brown sugar. It's still very sweet this way. The 2 Tbs. of whipping cream adds a nice flavor, too. It might need a little more cinnamon up to 1 teaspoon, but check the flavor as you go.

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Katie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 23, 2009

This is a great recipe! I halved the recipe to test it out before cooking it for Thanksgiving. I forgot to add the eggs and heavy cream and it still turned out great. It will be even better on Thanksgiving.

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IT Cook

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2009

This is absolutely the best!! One hint.. sweet potatoes have alot of natural sugars so if you roast them at 450 for 40+ minutes they will become very soft; the outside dark and be very sweet. If you use a potato ricer it removes all of the strings and then taste prior to adding any sugar. The 1/4 - 1/2 c. depending on the quantity of potatoes will be plenty. ENJOY! I promise they will come back for seconds.

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