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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 13, 2008
I made this just like your recipe said. I had no egg substitute so I used a reg. egg. The recipe was very well liked and I'm positive that I will make it again. Thank You So Much.
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Reviewer:

Linda Grein
Cooking Level: Intermediate
Living In: Norwalk, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 27, 2008
My sister and I thought this was great. I did add an extra Tablespoon of brown sugar and topped it with extra cinnamon and brown sugar.
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carrie
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 12, 2008
Very tasty! I didn't change a thing.
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Reviewer:

jimaneye67
Cooking Level: Intermediate
Home Town: Tyler, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 22, 2007
Very good! Made this for thanksgiving dinner, added marshmellows on top! yum
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Corianne
Photo by Corianne
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 18, 2007
Very good. I had canned sweet potatoes so that's what I used. I also didn't have egg substitute, so I used 1 egg. We all liked it. Just as good as the full fat versions!
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Reviewer:

JSAVIDGE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 14, 2007
This recipe was great! Even my very picky husband loved it. I substituted Splenda for the brown sugar as suggested and added a little extra cinnamon. Overall, a great recipe!
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Reviewer:

L.A. Jones
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 7, 2007
I followed suggestions and only put one tablespoon of brown sugar instead of 2 and I added more cinnamon to taste. I also topped it with crushed walnuts. My guests loved it!
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Reviewer:

AUDRANE
Cooking Level: Intermediate
Living In: Ames, Iowa, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 1, 2007
These were great...I used 4 medium sized sweet potatoes (unsure of pounds) and added a small amount of crushed pecans and brown sugar on top for a "crust". Yum. My DH loved them.
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Reviewer:

surfnchef
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 25, 2006
This is a perfect recipie for a lighter version of the casserole. I thought it was a little too sweet for me, I might subtract some sugar of vanilla next time. I topped it with crushed walnuts which is excellent! It turned out fantastically other then being too sweet for me, and everyone loved it. It was all gobble up on Christmas Dinner.
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Reviewer:

Rachel
Home Town: Lancaster, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 23, 2006
I am very health conscious, so I made this mostly for myself for Thanksgiving dinner. The rest of the family loved it though! I substituted Splenda for the brown sugar, and put it in the slow cooker instead of the oven after mixing.
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6 users found this review helpful

Reviewer:

CPolencheck
Photo by CPolencheck
Cooking Level: Intermediate
Living In: Red Wing, Minnesota, USA
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