Sweet Potato Casserole IV Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 24, 2012
This turned out so good. Easy and really tasty. The consistency was perfect, not too soft (aka runny), but still nice and creamy. I didn't really measure the cups of mashed sweet potatoes because I boiled several large ones and it was easier to mash them in the pot, then mix in everything else before transferring to the pan... this way I didn't have to dirty as many things. The topping, at first I was skeptical it was finished correctly, but it was delicious. Also, I made this the night before Thanksgiving and it was great heated up the next day... I just served it onto our plates and then microwaved it... but we are not very strict here :p
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Photo by Jamie C.

Cooking Level: Intermediate

Home Town: Englewood, Florida, USA
Living In: Lafayette, Colorado, USA

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Reviewed: Nov. 23, 2012
One of my best friends, who wrote a cookbook, loves this! Enough said :) I also add about 1/2 cup orange juice and a dash of cinnamon to the potatoes when I am mashing them.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: New Braunfels, Texas, USA

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Reviewed: Nov. 21, 2012
This is a wonderful base recipe, although it required some tweaking. As other reviews said, it is wise to cut down the sugar. I baked my mix in an 8x8 with not quite 1/4 C. white sugar, half the butter and used corn starch for egg replacement. I cut the topping in half also (less surface area on an 8x8) and added the remaining half of the evaporated milk. I did add mini marshmallows. I roasted my potatoes in the oven with coriander and cinnamon before mashing, that will probably make a difference.
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Reviewed: Oct. 31, 2012
I have a hubby that's not so easy to please but he loved this recipe. This is really good and easy to make. I also used 1/2 of the sugar and it was just right. I will be making it again this time for my mother-in-law to taste it at Thanksgiving.
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Reviewed: Feb. 12, 2012
Love this recipe and my kids do too.
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Home Town: Nashville, Tennessee, USA

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Reviewed: Dec. 17, 2011
I've used this recipe before. It's been around for a while. Cut back on the sugars unless you want people to tell you that it tastes like dessert and not a side dish. I gave a 5 star because kids will eat it this way but it's not really good to have all the sugars for the kids either. Very good with a little cinnamon and nutmeg mixed with the potatoes.
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Cooking Level: Intermediate

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Reviewed: Dec. 4, 2011
I love this recipe and have made it quite a few times, next time I am going to use less brown sugar for the topping...I think 1/2-3/4 is enough.
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Reviewed: Nov. 28, 2011
I used reviewer's suggestion of 1/2 cup of sugar. It was perfect for our tastes! I also cut back on the sweet topping amount. The eggs, milk, butter made it creamy and a dash of nutmeg enhanced the flavor. We loved it.
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Reviewed: Nov. 27, 2011
I make this every Thanksgiving and get many compliments. Ive tried other recipes but this one is our favorite. Roasting the potatoes makes all the difference.
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Reviewed: Nov. 24, 2011
I'll be honest...I wasn't expecting much with this recipe but WOW....we ate this for during Thanksgiving dinner and I was officially assigned to make this for Christmas lol. This recipe is FANTASTIC! I especially like the sugar topping, gives it a nice sweet crunch. The only thing I changed (and it was a matter of personal preference) was that I added about 2/3 more evaporated milk. I also added marshmallows on top just for a nice look. Highly recommend, this one is a keeper!
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Cooking Level: Intermediate

Living In: Silver Spring, Maryland, USA

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