Reviewed: Dec. 28, 2012

This was great! I added some cinnamon and vanilla and it was delicious. I got lots of compliments on this dish.

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Milldust

Reviewed: Dec. 24, 2012

Thanks for sharing!! Didn't have room in the oven for all that need to be in, you saved Christmas!

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MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

Reviewed: Dec. 15, 2012

My very picky husband request this every year for Thanksgiving (minus the pecans).

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jmarie

Reviewed: Dec. 12, 2012

I liked this. I used 4 big SP's, cooked in the microwave. Doubled the topping like most others done. Turned out great. The only problem it didn't last long. Will try adding more spices, and add pecans to the SP mix as well.

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blackwolf

Cooking Level: Expert

Reviewed: Nov. 23, 2012

I was looking for a crockpot sweet potato dish because I was going to travel for about 1 hour with the dish in the back of the car, so I needed something that would be done, but that could be kept warm once we arrived at our destination. Decided to try this recipe and it was a hit!! Everyone LOVEd it (even people who normally don't eat sweet potatoes). I used Splenda sugar substitute instead of actual sugar, it turned out GREAT. This is definitely going to be filed under "must-have" for future holiday and dinner gatherings where sweet potatoes are a must. One note was that I cooked mine on high for 3 hours and if it was to cook any longer, it probably would've burned some. Next time I want to try cooking it on low instead, I think that just may make it PERFECT! :)

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FordChick73

Cooking Level: Intermediate

Reviewed: Nov. 23, 2012

This was a big hit at our Thanksgiving meal! I used all the ingredients as described in the recipe, although I did turn it down to low after it cooked for a couple hours. We thought the sweetness level was just right. Next time I'll double it so we have more leftovers.

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BookwormDeb

Reviewed: Nov. 23, 2012

Like candy.

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bethyroonie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 22, 2012

The only change i made was fresh sweet potatoes, but I just didn't think it was that good. Kind of bland. Not sure I'll make it again.

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SANDIGN47

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Taos, New Mexico, USA

Reviewed: Nov. 22, 2012

I needed a recipe that is without dairy so I amended this one & it worked wonderfully. I used fresh sweet potatoes (5). I washed, peeled, & chopped them & boiled in a large pot until tender. I then transferred to the mixing bowl and blended with almond milk, brown/white sugar, and butter smart balance. ( I omitted the egg completely, as I was fearful it would cook in the mixing bowl with the steaming hot sweet potatoes). For the topping, I used arrowroot flower and applesauce in place of the butter. (I also doubled the topping amount). It tasted fantastic & when cooked as directed, even got a bit crispy on top. A great way to save oven space! Next time, I may mix the day before to save time and then cook in crock pot the next day. I ended up with a completely vegan dish that was a big hit!

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YourLovingWife

Reviewed: Nov. 14, 2012

I wish I could give this 5 stars. The taste was very good, but after cooking on high for 3 1/2 hours, it was very loose. Not runny, but did not set up like I had hoped it would. I was hoping it would be more custard-like. The topping was awesome. I made this to take to a pot luck and I have a LOT left over. Kinda disappointed. Well, at least it tastes good, even if it never set very well.

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