Reviewed: Apr. 26, 2012

My soon-to-be mother-in-law makes this for all our major holiday get-togethers, and it is FANTASTIC. It's so sweet and so decadent, one doesn't need to save room for pumpkin pie. I bet this would even be good with a dollop of Cool Whip on top and served as dessert!

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6 users found this review helpful

Reviewer:

Tiffness23

Cooking Level: Beginning

Reviewed: Apr. 15, 2012

Very yummy! I still added the mini marshmallows tho, they are a must have for the family :)

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9 users found this review helpful

Reviewer:

HAPPYPANTS

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Livonia, Michigan, USA

Reviewed: Apr. 14, 2012

This dish was so delicious! Like so many other reviews I did cut way back on sugar & will cut back even more the next time I make it. Probably all you really need for this recipe is 1/4 of the sugar it calls for, if you want to taste sweet potato.

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7 users found this review helpful

Reviewer:

hatecooking

Reviewed: Apr. 12, 2012

Fabulous results! Yum!!!

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6 users found this review helpful

Reviewer:

2emptypkts

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

OMG! This is best recipe for sweet potatoes by far. Not only do you use half the sugar and butter but you also keep more nutritients from when you boil the potatoes. The family loved them- no more boiling for me! The only thing I didn't master was the pastry layer on top.

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8 users found this review helpful

Reviewer:

Chefmommy

Reviewed: Apr. 10, 2012

Almost too sweet. Like a dessert....

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7 users found this review helpful

Reviewer:

croemd

Reviewed: Apr. 9, 2012

Totally impressed!!! I was nervous to make this because every one in my family has really impressive sweet potato recipes, this time every one was asking for THIS one :) Delicious, really sweet, it satisfied that sweet craving with dinner. I didn't make ANY changes to the recipe however I did over mix the crumble topping making it too clumpy. Oh well, everyone still loved it. Next time I will definitely either microwave or boil the potatoes to soften, baking them took forever. Thnks for the recipe it was amazing and I will make it regularly! I'd love to make this as a breakfast dish!

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5 users found this review helpful

Reviewer:

ryanslove

Reviewed: Apr. 9, 2012

Made exactly as directed. I wanted to love it, I really did. I didn't find it too sweet as suggested by others, I just didn't find it all that special. Maybe I was expecting a lighter texture to the sweet potato part, & a crispier texture to the topping. I'm not sure if I did something wrong but neither component lived up to the hype (for me anyway) & after feeding Easter dinner to 12 adults & 4 children I still had about 1/2 of the dish left. I was tempted to give 3 stars but 4 is fair. Update: I heated up the leftovers a few days later & definitely need to change my statement about the sweetness - whoo! After allowing the flavors to meld the predominate flavor was SUGAR. I don't think I'll make this recipe again but for those who want to try it I agree with most previous reviewers & also recommend reducing the sugars.

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7 users found this review helpful