Reviewed: Nov. 25, 2007

My whole family loved this recipe!! I was looking for something different when I realized I forgot to purchase marshmellows for my usual sweet potato casserole. For this recipe, I baked the sweet potatos the night before, left out the orange zest, and used walnuts instead of pecans. This will be served alongside our other traditional favorites from now on!

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Lisa D.

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Warner Robins, Georgia, USA

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Reviewed: Nov. 25, 2007

Delicious. I added some crushed pineapple to it, too. Wonderful.

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TRARECAR

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Reviewed: Nov. 23, 2007

I cut downjust a tad on the sugar and left out the coconut. It was so sweet and delicious. Grown-ups raved that it was so good, almost like dessert. I can't wait to eat some for leftovers.

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Carole

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Vacaville, California, USA

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Reviewed: Nov. 23, 2007

This was AMAZING!! I left out the orange zest just because I didn't have an orange. Also, I only used about half of the topping - I'm going to try putting the rest of it on a frozen pumpkin pie. The only downside to this recipe is that I wanted to eat the whole dish at one sitting!!

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tmtjh

Cooking Level: Expert

Living In: Hopewell, New Jersey, USA

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Reviewed: Nov. 22, 2007

This recipe is the bomb! I truly have never had a better sweet potato dish. I LOVE the orange flavor from the orange peel. We grated them finely and it was super yummy. I used walnuts instead of pecans because that is what I had handy. I would also point out for new cooks, the recipe does not say to peel the potatos after cooked, make sure you take the peels off before mashing! Try this recipe!

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Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

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Reviewed: Nov. 22, 2007

I made this with less sugar and butter, and it turned out great. I peeled the potatoes, cut them into cubes and boiled them instead of baking them, then added 1/4 cup of melted light butter, 1/4 cup of milk, 1/2 cup of Splenda instead of white sugar, the eggs, vanilla and salt. I omitted the coconut and orange and skipped the topping all together. Instead, I just mixed 1/2 cup of dark brown sugar and the chopped pecans into the potatoes. I didn't even bother with the electric mixer, just mashed the potatoes, added the other ingredients, and stirred it all up with a wooden spoon.

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LUVMYCAT

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Reviewed: Nov. 21, 2007

Well I followed the recipe without making any changes and it was delicious. It's already been requested for thanksgiving this year and I think it will become a new tradition.

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Suzanne

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

This will be the third Thanksgiving that I will make this casserole. Everyone I make it for loves it but it is very sweet. I've never tried it with the coconut or orange zest.

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KReece

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Nov. 20, 2007

The hit of last Thanksgiving...and am making it again this year. Only downside, I think, was it is a bit sweet. Don't know what reducing the sugar will do to the overall taste but I'm trying it. Very good but almost like candy

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cwasil

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Reviewed: Nov. 14, 2007

Use less butter than called for, I scratched orange zest on the first batch... will try some other time perhaps. Touch of coconut was yummy:)

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april

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Reviewed: Nov. 6, 2007

My family loves this recipe! Huge hit.

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KellyC

Cooking Level: Expert

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Reviewed: Dec. 31, 2006

These sweet potatoes were very good. I made them for some New Zealand friends who aren't used to mashing their sweet potatoes or eating them with sugar and they went back for seconds. I would definitely make these again. I did leave out the orange since I didn't have one in the house. I also share the opinion that the topping could be cut in half (and I really love sweet things) if you don't want it so sweet. I also think the egg is noticeable if you think about it, so maybe I'll cut down to one egg next time.

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Ginny

Home Town: Dayton, Ohio, USA

Living In: Governors Bay, Canterbury, New Zealand

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Reviewed: Dec. 5, 2006

Excellent! A real crowd pleaser. I substituted canned yams for the sweet potatoes. The topping is wonderful, but I think you could actually cut it in half. Plan on making this again!

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Melissa in Key West

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Reviewed: Nov. 28, 2006

I love sweet potato casserole and only make it during the holiday's. I tried this recipe this year and didn't care for the orange flavor in it. Will make again but without orange zest.

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cookinlikecrazy

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Reviewed: Nov. 25, 2006

I made this for Thanksgiving and it was a huge hit with everyone!! The only reason i did not give this 5 stars, is because it was way too sweet for me. In the future, I will cut back on the sugar by half in both the sweet potato mixture and the strerusel topping or maybe add more sweet potatoes. My dad is a diabetic, so I used Splenda (brown and white) in this recipe without a problem. As a personal touch, rather than have all of the streusel on the top, I layered the sweet potatoes and streusel twice. This really helped distribute the streusel's crunch and flavor throughout the whole casserole, not just the top. This recipe will now be my first choice for a sweet potato casserole recipe. Thanks!!

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Debby S.

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 24, 2006

I always want to try a recipe exactly how it is listed, but it didn't happen that way for this Thanksgiving. I also didn't have any orange zest or coconut, so they were left out. It also helps if you really read the recipe. The ingredients for the topping were suppose to be set aside, but I didn't read far enough to "set aside" and added it to the mashed sweet potatoes. So I had that plus the rest of the ingredients. I did want that good topping so just used about 1/2 c of br. sugar with some chopped pecans. Even with my goofs, it was still a hit. It wasn't over powering with sweetness. I used Splenda brown sugar combination with real sugar.

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SHARYN MCDONALD

Cooking Level: Expert

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Reviewed: Nov. 24, 2006

This recipe wasn't even worth trying. Too much hype and it was horrible, the orange zest overpowered the sweet potatoes and the nut mixture was not tasty at all. Next time I will do the typical sweet yams with brown sugar and vanilla and cut the nut mixture in half.

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