Reviewed: Dec. 16, 2011

Delightful. Added some cinnamon.

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Reviewer:

Amber Allman

Cooking Level: Intermediate

Home Town: Petroleum, West Virginia, USA

Living In: Spencer, West Virginia, USA

Reviewed: Jan. 23, 2011

My sister-in-law served this at a family dinner a few years ago, and now we always request it. It's the best! I personally don't like pecans, so I substituted 2 packages of vanilla flavored instant oatmeal. The topping was a little gooey at first, but after it had cooled some, it was perfect, and very rich!

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Reviewer:

Mama V

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 10, 2010

It's very delicious and very sweet. Play with the amount of sugar you use to find what's right for your family.

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Reviewer:

Jenkey

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Reviewed: Dec. 31, 2009

Way too much sugar.

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Reviewer:

SueD

Reviewed: Dec. 23, 2009

This recipie is delicious. I dont like sweet potatos but LOVED this. However, next time I make it I am only going to use a half cup of sugar. A whole cup makes it too sweet.

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Reviewer:

jewoodard

Cooking Level: Intermediate

Home Town: Wyoming, Iowa, USA

Living In: Shelby, Iowa, USA

Reviewed: Dec. 14, 2008

Best ever sweet potato recipe. It's the only recipe I use now. The first time I made this was Thanksgiving, 2008. Everyone wanted this recipe and my family gobbled them up very fast. No one touched my sister in-laws recipe. I had to make them again one week later because my husband hardly got to eat any.

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Reviewer:

Theresa

Reviewed: Nov. 29, 2008

This was a huge hit at Thanksgiving, with a few adjustments. I made it the week before following the directions exactly and it was waaaaaaay too sweet. Then for Thanksgiving, I more than doubled the amount of sweet potatoes (8 cups, made from 4 giant potatoes mashed) and then it was perfect. I also added a bit of nutmeg and cinnamon which deepen the flavor. My husband loved it.

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Reviewer:

FOODIE19

Cooking Level: Expert

Reviewed: Nov. 27, 2008

This is an excellent dish, though I did make some adjustments. Those who said this was almost a dessert were not joking. This *is* a dessert! Texture is that of a chiffon/whipped sweet potato pie, that close southern cousin to pumpkin pie. I decreased the sugar to 2/3rds but could have cut it back even more and been happy. The topping really provides enough sweetness. For those with nut allergies, I substituted 2/3 cup dry oatmeal for the pecans, and just toasted it in a non-stick frying pan with the butter until very lightly browned. Add the brown sugar and keep stirring over medium heat until sugar melts and *just* starts to clump. add the flour. The crunchy sugar and oats provides the same/similar texture of the nuts.

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Reviewer:

John Mayberry

Cooking Level: Expert

Reviewed: Nov. 2, 2008

I made this for a celebratory dinner this evening and it was a huge hit! My sister, who doesn't like sweet potatoes had two helpings! We will make this again!

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