Reviewed: Nov. 23, 2011

This recipe was easy and absolutely delicious! easier than opening a couple of cans and doctoring them to pass them off as home made!

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2 users found this review helpful

Reviewer:

jbswink

Reviewed: Nov. 21, 2011

I used this recipe and combined it with another; adding a little OJ to the mix 1/2 cup to be exact as I had doubled the recipe. Then followed this other than that. Delicous

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6 users found this review helpful

Reviewer:

McKennacat

Cooking Level: Expert

Home Town: Paw Paw, West Virginia, USA

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 17, 2011

I've made this for the last two years, easy no fail. I remove to dish and layer marshmellows on top and broil for a split second! always gone!

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2 users found this review helpful

Reviewer:

shannonc

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Nov. 16, 2011

Similar to what my mom taught me - but we do it on a cookie sheet in the oven. Boil the potatoes ahead with the peels on. Let them cool and the peels will slide right off. (If you don't peel them, you can leave them in the pot in the fridge till the next day.) Slice the peeled potatoes about 1/2" thick. Melt 1/4 c of butter on a cookie sheet in a 400 degree oven. Place the potatoes on the sheet turning to coat with butter. Sprinkle with brown sugar and any spices you want (cinammon or nutmeg). Bake for 30 min or until the edges are crisp. Fabulous the next day warmed in the microwave! And freeze really well, too.

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7 users found this review helpful

Reviewer:

Jdbs

Reviewed: Oct. 31, 2011

Husband thought is was too sweet but everyone else liked them. Didn't use the vanilla. Very good.

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3 users found this review helpful

Reviewer:

MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

Reviewed: Oct. 16, 2011

Excellent, I used "I can't believe it's not butter" instead of real butter...i also cooked with the lid on for 30 mins, then removed the lid to cook for the last 30 (on low heat) to allow the sweet potatoes / sugar to caramelize! i don't think the vanilla was necessary so i didn't add it, the nutmeg and cinnamon were more than enough!

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Reviewer:

BP1920

Reviewed: Oct. 2, 2011

Good recipe! Very simple. My wife said it was better than hers and she's from the south! Give it a try with no changes.

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2 users found this review helpful

Reviewer:

KEVINCARTER

Reviewed: Sep. 11, 2011

Whole family loved this. I made it healthier by using cocunut oil instead of butter/margerine. Also used 1/2 cup raw sugar and 1/8 cup Stevia instead of the 2 cups sugar. It was plenty sweet that way!

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3 users found this review helpful

Reviewer:

ahartman

Reviewed: Aug. 30, 2011

I probably didn't do something right but, these ended up way too sweet and they didn't turn hard around the edges it was sorta soggy, I don't think I would try it again

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3 users found this review helpful

Reviewer:

Bexter84

Reviewed: Aug. 29, 2011

This recipe was greeeeeeeeat the only thing is it was a little too loose , I would suggest instead of covering the dish let simmer uncovered the last 30-35 minute until done , also like some others I totally forgot the vanilla extract because I was too busy taste testing, but overall great recipe, I definitely will be making this recipe again soooooooon , I will tweek it a little , I would advise any first timers please follow recipe instructions then make changes the way you see fit. thanks

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4 users found this review helpful