Reviewed: Nov. 1, 2009

I got this recipe from a friend with a slight difference: they added a small can of crushed pineapple and in my opinion it TOTALLY made this dish! My brother was already a huge fan of traditional yams with marshmallows but he gobbles this stuff down every Thanksgiving so much that it dominates any leftover space on his plate, with several more helpings to boot. I don't think I'll ever make a sweet potato casserole any other way again.

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dvatthauer

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Reviewed: Oct. 29, 2009

Delicious! I just slightly altered it. I used 3/4 cup of white sugar and 1/3 cup brown sugar in with the potato mix. I took others advice and made extra topping. I'll definitely make it again!

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samira615

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Reviewed: Oct. 28, 2009

My family always made sweet potatos with marshmellows and not many of us cared for it, so i brought this dish to Thanksgiving about 10 years ago and it has become a family tradition. They call for the recipe if i am not around to make it for them.

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Sheri

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Reviewed: Oct. 26, 2009

I will never used canned sweet potatoes again!! I always make this recipe every Thanks Giving and Christmas! Yum!!

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khenneke

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Reviewed: Oct. 20, 2009

Excellent -- this dish got loads of compliments at Thanksgiving dinner! I agree with other suggestions to cut down the white sugar. I'd start with a couple of tablespoons and just add gradually to taste, especially since the topping is very sweet.

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chiquitabanana

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 11, 2009

I used fresh sweet potatoes and followed the recipe exactly. The result was was extraordinary! I have never liked sweet potatoes before but this is wonderful. I can't wait to go eat more!

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amys6

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Reviewed: Oct. 11, 2009

My family really liked it. I used fresh cooked sweet potatoes and it came out good.

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jenny penny

Cooking Level: Intermediate

Home Town: Hamlin, New York, USA

Living In: Hopewell, Virginia, USA

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Reviewed: Oct. 3, 2009

This is delicious, but I must warn you, that it is like a dessert and very sweet. I only added 1/2 cup of sugar, and it still was too sweet. Probably won't make again, but thanks for sharing.

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Jen S.

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

This is amazing just as its written. I made no substitutions and it was delicious!

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irisranch

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

not being a sweet potato fan myself, i am going off of the oohs and aahhs i received at the dinner table. as per my father in law, this was by far the best SP casserole he'd ever had. everyone loved the topping, and i had no leftovers.

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Aug. 20, 2009

I would say the secret to this recipe lies in the topping. Never use melted butter(only softened) so it can be cut into the mixture, So that it can be sprinkled. Otherwise it will turn out wet and doesn't spread well. I always start out with less butter than called for, you can alwasy add to. I have been making this recipe for holiday dinners for a couple years now.- just now taking the time to rate it. It realy is the best "as is" No changes needed. Thank You!!

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Stephi

Cooking Level: Intermediate

Home Town: Okeechobee, Florida, USA

Living In: Red Boiling Springs, Tennessee, USA

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Reviewed: Jul. 31, 2009

I really liked these! I followed the recipe exactly and they turned out perfect. My kids loved it and my husband said he would try it, then went back for big seconds. Thanks for a great recipe!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jun. 18, 2009

This is really good, but a little too sweet in my opinion. Next time I will decrease the sugar, but other than that it is terrific.

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Christina

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: May 26, 2009

A great recipe indeed. I added a few additional ingredients to give this a nice kick: 4 tbsp of disaronno amaretto, dash of cinnamon, and 1 tspn of vanilla butter nut extract. I also substituted the milk with half and half.

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kac2research

Cooking Level: Intermediate

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Reviewed: May 7, 2009

DELICIOUS!! Didn't change a thing.

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ashash

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

I made this for Easter. Like a previous reader, our family has a traditional casserole that we do for holidays, but I decided to bring something different and found this recipe! I've never seen a bigger hit-recipe before! My family LOVED it, and asked for it again!!! I followed another reader's advice too, and substituted evaporated milk instead of regular milk, used 3/4 cup of brown sugar instead of white sugar, upped the vanilla to 1-tsp, and added nutmeg and cinnamon. BRAVO!

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luvkids

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Reviewed: Apr. 17, 2009

I made this for Easter and my 7 year old daughter thought it was dessert. Only changes I made were that I used 2 29 oz. cans of sweet potatoes instead of fresh and I used brown sugar instead of white sugar. And since my Mom is allergic to gluten I omitted the flour in the topping. Absolutely delicious!!

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farmwife

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Reviewed: Apr. 13, 2009

Delicious! I followed other reviewers and used 6 sweet potatoes. Peeled, quartered, boiled, then mashed and added other ingredients. This DEFINITELY does not need as much sugar as the recipe called for. It was borderline too sweet so next time I will probably use half the amount called for. I took this to our Easter dinner yesterday and it got rave reviews!

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