Reviewed: Dec. 2, 2007

This is our new sweet potato recipe! I made this for Thanksgiving this year and followed the recipe exactly except I did add a little pumpkin pie spice to the potato mixture, about 1/2 tsp. with a little cinnamon. Let me tell you, do not be afraid to leave the marshmallows behind, my husband was bummed when he saw there was no marshmallows and after he tried it he never wanted me to use them again.

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Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

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Reviewed: Nov. 30, 2007

I made this for a Thanks Giving get together and it was the favorite. Everyone wanted the recipe!

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Jalay

Cooking Level: Intermediate

Home Town: Kimberley, British Columbia, Canada

Living In: Traralgon, Victoria, Australia

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Reviewed: Nov. 29, 2007

I made this to go with our family's Thanksgiving dinner, and it was delicious. Thank you.

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SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

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Reviewed: Nov. 29, 2007

This was a great side dish for Thanksgiving and even though I'm not a huge fan of sweet potatos this was worth making again.

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MrsTNM

Cooking Level: Expert

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Reviewed: Nov. 29, 2007

Yum!

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TonyaG

Cooking Level: Expert

Home Town: Cherryvale, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Nov. 28, 2007

I usually don't write reviews but this recipe deserves the time. It is the best ever!!! Everyone loved the flavor and asked for the recipe. The only thing I did different was to reduce the white sugar to 3/4 cup.

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Kaiser

Cooking Level: Intermediate

Living In: Lake Tahoe, California, USA

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Reviewed: Nov. 28, 2007

This was excellent! I used fresh sweet potatos and boiled them until soft then mashed. I left out the eggs (personsl preference) and I doubt it made any difference in the taste.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Nov. 27, 2007

Great and easy recipe! My family loved it! There were several people who didn't like marshmallows so this was a delicious alternative.

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micheLLe74

Cooking Level: Expert

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Reviewed: Nov. 27, 2007

Oh my Goodness! This was one of the best recipes I've ever made from this website! This could win an award! I made all of the afore mentioned changes, and actually cooked it for about 15 minutes longer than the recipe stated, and it was delish! NOTE: Don't worry if your topping isn't hard right away. It will harden as it cools. 5 Stars! Everyone asked me for this recipe! It's my little secret now though!

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Bella V.

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 27, 2007

I've used this recipe for Thanksgiving for years & it's always a favorite. I've never altered it, it's perfect!!!

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ASP231

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Reviewed: Nov. 26, 2007

This is wonderful. Made it for Thanksgiving and everyone loved it. Will make again really soon.

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Randesgirl

Cooking Level: Intermediate

Living In: Jonesboro, Arkansas, USA

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Reviewed: Nov. 26, 2007

I hate sweet potatos but my sister made this and it was soooo good! She mixed in nutmeg and cinnamon for added flavor. And she kept out the nuts in a part for me because I am allergic to them. But it was delicious, I will make this again soon!!!

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qterhorsefan

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Reviewed: Nov. 26, 2007

Oh my.....this recipe was more than wonderful.....my husband who won't eat sweet potato anything loved this! I cheated on this and used 2 large cans of sweet potatos...drained the juice....the cut the sugar to 1/2 cup....followed everything else the same.....came out excellent!! My family wants me to make this again for our Christmas gathering........;) Thanks so much for sharing this yummy recipe!!

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Ally

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

Living In: Perry, Michigan, USA

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Reviewed: Nov. 26, 2007

It was quite delicious. I did cut the white sugar to 1/2 cup. I think next time I would cut it to 1/3 cup. Based on prior comments I added 1 tsp vanilla instead of the 1/2 and added 1 tsp cinnamon and 1/2 tsp nutmeg. If you are looking to cut fat, I don't think it really needs 1/2 cup of butter, but since it was Thanksgiving I added it.

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FUZZYG565

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Living In: Palatine, Illinois, USA

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Reviewed: Nov. 26, 2007

This recipie worked with great success o nthe maiden voyage. I precooked the dish the nigth before with exception of the marshmellows. When I was rady the next day I added the marshmellows and baked for 40 mins. Note: I used 1.25 cups of brown sugar in lieu of the specified amount. Sweet results.

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Chris M.

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Farmingdale, New York, USA

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Reviewed: Nov. 26, 2007

What a hit at our Thanksgiving! My fiance isn't a sweet potato fan, but he loved this. I made a few changes to keep up with some of our dietary issues: I used a liberal amount of sugar-free maple syrup instead of white sugar, brown Sugar Twin in place of brown sugar and one cup of applesauce in place of eggs. Delicious!

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EmJay

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Reviewed: Nov. 25, 2007

The flavor was okay, but not outstanding. Cinnamon and brown sugar would have improved it.There was too much butter in the topping; cutting back would improve the texture.

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aunt o'fun

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Reviewed: Nov. 25, 2007

Oh my goodness this is so good, my favorite thing about Thanksgiving! This has become a tradition during the holidays at our house!

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ALLIE101

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Reviewed: Nov. 25, 2007

This was my first attempt at baking such a dish for my latin family and everyone loved it!! This recipe had the perfect amounts of flavors with the added suggestion of adding the cinnamon, nutmeg and even topped it off with marshamallows. This was delicious and I will definately make this again!

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