Reviewed: Jan. 19, 2012

This has fast become one of my favorite comfort foods. I use a few substitutions, namely brown sugar for white sugar and coconut oil in place of most of the butter- otherwise it is so perfect! Really hits the spot for breakfast or dinner!

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Reviewer:

Lorissa

Reviewed: Apr. 24, 2011

Made this tonight, I had to omit the topping due to someone's mouth sensitivity. I added 2/3 cup of light brown sugar to the sweet potato mixture and baked for 35 minutes at 400. It turned out great!

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Reviewer:

Sister Jane

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Jan. 10, 2011

If you are a sweet potatoe eater, you have to try this. Cut the sugar in half. It was delish. Great dish to take for potluck. YUMMY!!

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Reviewer:

HAPPY COOKER

Reviewed: Nov. 17, 2010

Excellent! I substituted walnuts, because that's all I had. Substituted oats for half of the flour and cut in 2 Tbsps butter before putting on top and used 2 Tbsp less butter in sweet potatoes. Cut back a little on sugar. Also added a tiny bit of ground ginger to sweet potatoes - maybe 1/8 tsp. I could have eaten the whole thing! Great recipe.

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Reviewer:

Essie

Cooking Level: Intermediate

Reviewed: Apr. 5, 2010

This is a yummy dish. I put everything in my stand mixer and let the machine do the work for me. My dad later told me that he bakes his sweet potatoes, which is much easier than cutting them (they're so hard!) and boiling, and it also makes for a firmer texture. Also, I made my dish the night before since I had so much cooking to do. I wish I would have waited to put the pecan topping on just before cooking instead of letting it sit overnight - I think it would have been better that way. My man and 2 year old son loved this, of course - it tastes like dessert!

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Reviewer:

Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Nov. 27, 2009

This recipe was a total hit for Thanksgiving even with those who don't like sweet potato. I did double the recipe and add a cup of unsweetened coconut that I divided between the sweet potato and the topping. This will be a Thanksgiving and Christmas tradition from now on.

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Reviewer:

NURSENIKKI2004

Reviewed: Nov. 27, 2009

My favorite recipe so far. It is very similar to a recipe my mother used for years but the orange adds a special touch. Did not add the white sugar as suggested - definitely would have been too sweet!

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Reviewer:

Susie

Reviewed: Nov. 26, 2009

Didn't used any white sugar in the mashed potatoes, and added a little bit more orange juice. Very good!

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4 users found this review helpful

Reviewer:

Courtney K

Reviewed: Apr. 12, 2009

This was so good it needs to be illegal. I did follow other reviewers suggestions and omit the sugar in the actual sweet potato mixture. If I hadn't, it would have been way too sweet. I did add a tbsp. of orange zest. The sweet potatoes were so fluffy. This was wonderful. A nice addition to my Easter table. (I wish my camera hadn't died this morning. This is a beautiful dish. This would be wonderful on an autumn themed dinner celebration.)

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 2, 2008

WOW! this hands down the best sweet potato bake ever! My family is still talking about it. We added a slight handfull of oats to the topping and it is to die for! Thanks for the great recipe.

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6 users found this review helpful