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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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Linda Grein

	Cooking Level: Intermediate Living In: Norwalk, California, USA
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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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Reviewed: Jan. 12, 2008

Very tasty! I didn't change a thing.

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jimaneye67

	Cooking Level: Intermediate Home Town: Tyler, Texas, USA
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Reviewed: Nov. 22, 2007

Very good! Made this for thanksgiving dinner, added marshmellows on top! yum

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Corianne

	Cooking Level: Intermediate
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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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JSAVIDGE


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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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L.A. Jones


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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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AUDRANE

	Cooking Level: Intermediate Living In: Ames, Iowa, USA
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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:

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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Rachel

	Home Town: Lancaster, Pennsylvania, USA
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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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