The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Mar. 4, 2009
Hi all! This is my recipe. I'm so pleased that others have enjoyed this recipe as much as we do! When I want to start this recipe a day ahead, I just rinse off the whole sweet potatoes, put in a large pot, cover with water and boil the whole potatoes until just tender (not mushy!). Let cool a couple of min and then peel away skin, slice and continue with recipe. I've also made this with pecans instead of cashews and everyone always loves it.
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Photo by Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA
Living In: Normal, Illinois, USA
The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jan. 8, 2009
This is the recipe I will use from now on..the flavor was excellent and just what I was looking for. Since I was looking for a quick side, I sped things up. I used a 40 oz can of cut yams (drained the juice). I didn't have cashews, so I just left them out. I cooked it in the microwave for approx. 6 minutes, added the marshmallows and cooked another 1 1/2 min. The marshmallows didn't brown, but we didn't care...they tasted fabulous! Next time (when I'm not in a hurry) I'll cook it exactly as written and I know they'd rate a 10 if possible! Thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Jan. 6, 2009
This was the best sweet potatoe recipe that I have ever come across. It was the favorite dish at thanksgiving.
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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed: Nov. 29, 2008
I absolutely love this recipe. I am surprised more people haven't raved about it. Last year was the first thanksgiving I cooked and this recipe was a peace maker. I love yams with brown sugar and nuts and my husband is a marshmellow man. This way, he can get all the gooey marshmellows of the top and the second layer lets me have them my way. I made this several times after thanksgiving and this year I tried something different. I mashed the yams with butter before layering (so we could cut the butter in half) and also used pecans for a more traditional taste. It was fantastic! Thanks for the recipe!
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