Reviewed: Nov. 26, 2009

Absolute hit at Christmas last year....making today for Thanksgiving. The only thing I do different is substitute white sugar for light brown (its a little richer and not as sweet) and I omit cloves because I dont like the taste. Fantastic!

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kittykat

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

This was way, way sweet, and I even had more yams (I couldn't find sweet potatoes) than the recipe called for, and used only 2/3rds of the sugar. other than that it was good - I think next time I might omit the sugar completely.

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OPENDESTINY

Cooking Level: Intermediate

Home Town: Three Hills, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 12, 2009

This dish had an amazing flavor! Everyone raved about it at Easter dinner. I made the whole thing the night before and refrigerated overnight. I also sprinkled with pecans as others suggested. Bake time was about 10-15 minutes longer in my oven.

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Tracy M

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Reviewed: Oct. 31, 2008

This was a nice side dish. It wasn't quite what I expected though...I've never made a souffle before, but I thought it was supposed to 'pouf' up. This came out like mashed sweet potatoes with pumpkin pie flavour. Everyone said it was very tasty. Next time I may try to add candied pecans as someone suggested. This took a lot longer to cook in my oven than the recipe suggested...90 minutes total!

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Baker

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Reviewed: Jun. 22, 2008

Also have had a very similar recipe for years- A MUST HAVE at Thanksgiving!!! Highly recommend topping with candied pecan halves (or just sprinkly some brown sugar atop your nuts) before baking. Yummmm

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