The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 26, 2009
Very good, will definitely make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Fort Belvoir, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 26, 2009
Very yummy. Cut back a little on the sugar but other than that delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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 reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 26, 2009
I make this every Thanksgiving now, and it's always a huge hit. Love it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Beginning

Home Town: Fowler, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Expert

Home Town: Austell, Georgia, USA
Living In: Acworth, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Photo by IT Cook

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Expert

Home Town: Leawood, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 23, 2009
I made this recipe for a Thanksgiving dinner party. And everybody raved about it!! Made a few substitutions to make this recipe a tad bit healthier, as other users have done. I subbed in Smart Balance butter for real butter, Splenda brown sugar mix for the sugar, and lowfat milk for the heavy cream. I had some sliced almonds on hand so I also subbed those in for the pecans. I've noticed the brown sugar helps a lot in reducing some of the sweetness. One other thing, I tend to like the casserole a little more firm, so in order to achieve that, add in an extra egg (or liquid egg whites as I did). This will be a staple at every holiday dinner. Thanks for the great recipe!!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 23, 2009
This is simply the best sweet potato casserole ever. It was perfect - sweet but not too sweet. I made it exactly as the recipe states, no alterations. Normally I end up tweaking recipes slightly to adjust to my families tastes, but this one needs no changes. The spices really complimented the flavor of the sweet potatoes and the crunchy nut topping added a a great contrast to the smooth potatoes. The egg makes the entire casserole lighter and not so dense and heavy as other recipes. My husband normally doesn't like sweet potato casseroles but he loved this one and there were no leftovers. LOVED IT!
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Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA
Living In: Minneapolis, Minnesota, USA

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