Reviewed: Nov. 27, 2009

The taste was very good but my casserole was full of liquid in the bottom - very soupy. Maybe I boiled the potatoes too long. I'm not sure. But I would definitely make this again. I just served it with a slotted spoon and everyone enjoyed it.

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Trish-

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Reviewed: Oct. 17, 2009

Loved it! The combination of sweet and tart is really tasty. I also added chunks of acorn squash, used OJ concentrate, cut back on the butter and sugar (used brown demerara sugar - gives it a bit of a crunch), fresh cranberries and steel cut oats in place of the nuts (nut allergy in the family). It felt so good to be eating something so healthy and tasty at the same time! I imagine its even all that much better with the nuts. Will definitely make it again.

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juliebu

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Oct. 4, 2009

This was surprisingly delicious dish. I followed the recipe exactly (using fresh cranberries), and it turned out beautifully. Although, I think I should have boiled the sweet potatoes about 5 minutes less. This is a fantastic dish to serve with coffee or tea at the end of hearty Autumn meal. I suggest doubling-to-tripling the topping, though, to cover the whole dish.

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jandjsmommy

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Sault Ste. Marie, Ontario, Canada

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Reviewed: Dec. 24, 2008

served this at Thanksgiving. Everyone raved about it. Personally I thought it was too sweet, but that could just be me.

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JESSICASRECIPES

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Dec. 16, 2008

Perfect! I used the crockpot for 8 hrs on low. It freed up the stove and cooktop. I didn't measure a thing, but just kept layering until the crock was 3/4 full, then added the topping. With nothing precooked, it was almost too easy. I did add more butter than indicated, and added a little brandy, and switched up pecans for the walnuts. Using the crockpot, I would say this recipe is nearly fool-proof.

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donna d

Cooking Level: Expert

Home Town: Pittsburg, California, USA

Living In: Concord, California, USA

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Reviewed: Dec. 4, 2008

I made this recipe for my in laws...they loved it! I used canned sweet potatoes instead of fresh and it still came out great! Will make this again!

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Bonnie

Cooking Level: Expert

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Reviewed: Dec. 3, 2008

I had made this recipe at Thanksgiving last year, and while everyone raved about it, I thought it was okay. This year, I made it again, as so many people liked it, but made some modifications. I bought fresh cranberries a couple of weeks ahead of time and froze them. So, when the dish was ready to eat, the cranberries were softer, and seemed to be sweeter. Also, since dinner was at my sister's house, I made it the night before, and assembled everything, so all we had to do was pop it in the oven. I think the sitting overnight in the orange juice really helped to flavor it a bit more. I loved it this year! I also used pecans vs. the walnuts because I hate walnuts, and I ran them thru the food processor to chop them up pretty fine. A great recipe, I just made some minor adjustments for my taste.

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jking

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

I made this last year and my family really liked it! They requested I make it again this yr for thanksgiving. The balance of sweet and tart in this dish is what makes it a winner.

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TYPOJAX

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Nov. 19, 2008

This is so easy to make and delicious! We have made it for every family gathering and it is always a huge hit!

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Erica

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Reviewed: Dec. 31, 2007

This was a unique addition to our Christmas dinner and it was a hit. The flavors added a neat change to the usual sweet potato casserole people usually bring. I wasn't able to use the walnuts due to family allergies to nuts, but it was still good.

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Linda

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Reviewed: Dec. 30, 2007

I'm so sorry to say, as this is my first negative review, that this was just beautiful in appearance but not to the palate. This was almost tasteless and nary a comment from my large Christmas crowd. I'm glad others have had good experiences with this. However, it did not go over well with any of us here.

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hisdrinkoffering

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Reviewed: Dec. 28, 2007

I served this at Thanksgiving. It was a lot of work, but everyone said that the combination of sweet potatoes and cranberries was a wonderful combination. Also, this dish is not too sweet and dessert-like, as sweet potato dishes tend to be.

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PHADSGAL

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Reviewed: Dec. 26, 2007

Excellent, I followed the reciped to the "T" and it turned out perfect! I used fresh cranberries.

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Chef Boy Ar De Angelina

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Reviewed: Dec. 26, 2007

My family loved this recipe with our Christmas dinner. The tart cranberries were a nice compliment to the sweetness of the dish. A nice change of pace from the usual too sweet sidedishes containing sweet potatoes. It was a plus that it looked very pretty on the holiday table with the red cranberries.

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Michele

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

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Reviewed: Dec. 25, 2007

THE BEST EVER! I loooooved this dish as did my family and friends. I love sweet potatoes and don't like the typical mashed casserole types of dishes. This was an excellent alternative! The cranberries are a perfect blend of tartness to the sweetness of the other ingredients. Will make over and over and over and over again!

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Connie

Cooking Level: Intermediate

Home Town: Alexandria, Louisiana, USA

Living In: Lacey, Washington, USA

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Reviewed: Dec. 25, 2007

Oh my - deeelish. I did the crock pot, simply because the ham was in the oven, not enough space. 3 1/2 hrs on high, 10 min. with the topping. REALLY GOOD. I think it would be better in the oven, as there was some juice & the topping didn't, of course, get browned. But it was still very good. My husband doesn't care for sweet potatoes & I don't care for cranberries & we both really enjoyed it. Even my picky toddler ate it up. It got raves all around - will definitely make again!

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MamaRidd07

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

Made with pecans, otherwise followed to the letter. Doubled fine. I had to email the recipe to 3 people after Thanksgiving was over.

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mr/mrs z

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Reviewed: Dec. 8, 2007

A nice trist to the classic sweet potatoes w/ brown sugar and marshmallows. The cranberries added tartness to the sweet potatoes and accompanied the turkey nicely. I added a bit more butter and some maple syrup to the recipe to beef up the sauce a little bit. Yum!

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Molly

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 26, 2007

I made this exactly as it is written. I thought that this was very delicious and festive. So different from the traditional, sugary, sweet potato goop that my husband prefers. He liked it but prefers sugary goop. I loved it and am writing the review so I can give it the rating. If I have to cook sweet potatoes next time then this is what he is getting. It's healthier for him.

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VCASSIDY

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Reviewed: Nov. 25, 2007

I made this for Thanksgiving, following the recipe exactly and it was great - looks beautiful on the table, too!

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Lisa

Cooking Level: Intermediate

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Sweet Potato Cranberry Bake

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