Reviewed: Dec. 1, 2005

I was disappointed by my family's reaction to this dish at Thanksgiving. I thought it was great, but most of my family only ate a couple of bites. I used baked sweet potatoes. My mom said that she makes this recipe using canned yams, and she likes it better that way. Maybe I'll try that next time. My husband said he liked it, but it was too sweet for him to be able to eat more than a couple of bites.

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Nicole

Cooking Level: Expert

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Reviewed: Nov. 30, 2005

This was fantastic! I decided to try something different this year for Thanksgiving, because only two people in the family like yams and EVERYONE loved this and wanted seconds!

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Nov. 29, 2005

I don't usually cook but this recipe was simple and delicious! Like others, I cut the white sugar in half and it was perfect.

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beth1053

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Reviewed: Nov. 29, 2005

excellent!!!!! (I reduce the sugar in the mashed sweet potatoes to 1/2 cup)...the topping is wonderful

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Nov. 27, 2005

Big hit at Thanksgiving. I cut down the amount of white sugar to about 1/3 and felt the sweet potato mixture was just right with the sweet, crunchy topping. Guests asked for the recipe!

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JKKREUTZER

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Florence, Kentucky, USA

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Reviewed: Nov. 26, 2005

Excellent recipe! I've made variations of this before, but this was definitely the best so far...not overwhelmingly sweet, good texture, delicious. I cut the recipe in half and made in a 9 x 9 dish.

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Tish

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Reviewed: Nov. 26, 2005

Made this exactly as described, except added fresh grated nutmeg and some cinnamon to the potatoes for spice. I even scaled it up for 15 servings and it still fit nicely into a black Glad serving pan for easy travel. Because some in my in-law household don't like pecans, I took a suggestion from another recipe and substituted corn flakes in the topping for 2/3 of the top of the casserole. Both the pecans and the corn flakes were sweet and crunchy/even a little chewy which was AWESOME, and they stayed that way underneath the marshmallows my husband insisted I put on top to broil at the end. Such a great, easy recipe. Suggestion for sweet potatoes: I peel them and cut into pieces if I have time, then steam them over my large pasta pot. They cook in 20 minutes while you're getting everything else together and they are so moist and soft when you mash them because of the steaming. This works leaving them peeled and whole as well, just takes a little more time.

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Sarah D

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Reviewed: Nov. 26, 2005

Loved the topping. Some might think it's too sweet, but my guests and I thought it was a nice change to the usual marshmallow topping. I would add more pecans next time. I forgot to add the milk, and it still tasted great. Will make again!

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REENALDO

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Reviewed: Nov. 26, 2005

This was a really good casserole Connie. I made just a few changes...using all brown sugar and walnuts instead of pecans. I also used a combination of regular sweet potatoes and Korean sweet potatoes, which are white instead of orange. To the sweet potato mixture I added about an 1/8 cup of orange juice, just for a little added flavor and left out the vanilla since I was out. Thanks for sharing...Happy Holidays to all.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2005

I made this for thanksgiving this year and it was a HUGE hit. Even my husband who hates sweet potatoes tried it adn really liked it, he even had more the next day! the only change i made was i used rice milk, my son is allergic to milk soy eggs, and I used egg replacer, no one could tell the difference, my sons ate it up. Everyone loved it so much i had to print out the recipes for them. I have a few christmas parties to go to and will be definalty makeing this. i will even make some for the special needs kids i work with to try it and see if they want to make it for thier thanksgiving feast they put on for staff next year. I woudl definatly recommed this to anyone who wants to impress others. I made it the day before coked it for 30 minutes then put in fridge and the next day i put in oven for 15 minutes and it was awesome.

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MTTNFERR

Cooking Level: Expert

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Reviewed: Nov. 25, 2005

This was a very good dish, like a dessert. I added mini marshmallows on top of the pecan topping and baked for 42 minutes. The marshmallows browned on top and was a little crunchy, it complimented the pecan topping well. Excellent!! :)

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NEEDGREATRECIPES

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 25, 2005

The best sweet potato casserole ever. I made these for a dinner at work and EVERYONE keeps talking about this being the best dish on the table. Thanks for sharing your recipe!

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Karenc

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Reviewed: Nov. 25, 2005

I don't think 5 stars is enough... this was a HUGE hit at Thanksgiving!! I made it exactly as directed, with one exception... at the end of the baking time i cranked up the oven to 400, moved it to the top rack and let it brown till sizzling... made the topping deliciously crunchy. it was to die for !!!!!!

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: Nov. 24, 2005

Very yummy! It's sweet but not too sweet, easy to make and fast too. I'd give it an A+!

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Valerie Reichart

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Nov. 24, 2005

This was a -big- hit at Thanksgiving. We usually have candied sweet potatoes, and this was every bit as sweet. Everyone who tried it loved it... although we thought that the topping should have been half flour and half brown sugar, and will probably make that change next year. But we'll definitely be making it next year too!

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VALIERRAN

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 24, 2005

Truly the BEST! To be honest, I thought it would be TOO sweet - but it's perfect. Really compliments my au gratin potatoes and cranberry sauce. MAKE SURE TO USE FRESH SWEET POTATOES rather than canned - it's 10x better. Bake it for about 1 1/2 hours, and the skin comes right off.

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LIZMARYANN

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2005

This is delicious but very very sweet. I took the advice of another user and wrapped the potatoes in foil and then baked them at 450 for 50 minutes. You would not believe how simple this method is. It sure beat having to peal, but and boil! Even my picky kids gobbled this one up (probably b/c it takes like candy). MMMMM so good. Thanks for sharing!

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Amy V.

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 22, 2005

This recipe was a hit at Thanksgiving! The top layer of pecans and broiwn sugar was delicious! The best recipe for sweet potatoes I have ever tried!

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CEYLANGUL

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Reviewed: Nov. 18, 2005

I made this one year and didn't think anybody cared for it...the next year,everybody in my family wanted to know where it was! I make it now always...it has become tradition!

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