Reviewed: May 1, 2012

Excellent. Everyone-- kids and adults-- loved it. Consider doubling the recipe, as it re-heats well for leftovers.

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1 user found this review helpful

Reviewer:

INAE7997

Reviewed: Dec. 2, 2011

all I have to say is WONDERFUL. I topped it with marshmellows though

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3 users found this review helpful

Reviewer:

BZeeMom

Cooking Level: Intermediate

Living In: Miami Beach, Florida, USA

Reviewed: Nov. 23, 2011

I love this recipe! I add an 8 oz can of pineapple and omit adding brown sugar. Thanks for posting

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3 users found this review helpful

Reviewer:

dkaye777

Cooking Level: Expert

Home Town: Cary, North Carolina, USA

Reviewed: Nov. 16, 2011

This is excellent. I followed the ingredient list exactly, except that I added about an extra half cup crushed pineapple to use up what I had. I agree with other users about the pan size - the listed size is too big unless you double the recipe (which I did!) Let me add that there is a simpler way to make this. I am pretty lazy about prep and cleanup, so I decided to just bake the sweet potatoes on a foil lined cookie sheet in the oven until very soft. Cut them in half and spoon out the insides. Why peel, boil, chop?

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9 users found this review helpful

Reviewer:

KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

Reviewed: Sep. 15, 2011

This went over very well in my house. I did make a few alterations however. I added 1 tsp cinnamon and a dash of nutmeg, omitted the sugar and added some pineapple juice from concentrate, and i used a 9x9 baking dish. I was afraid the pineapple flavor would be too over powering but it turned out better than I could have hoped for. I paired this with the Hawaiian Fish with Pineapple found on this website and my family ate it all up. And the leftovers were just as good.

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4 users found this review helpful

Reviewer:

ataylor3

Reviewed: Sep. 9, 2011

Don't save this dish for Thanksgiving, it is great all year round, but especially all during fall and early winter. My family loves this dish, including my 4 year old daughter and my very picky husband. I recommend baking the potatoes first, instead of boiling. baking brings out the natural sugars in the potato, and then you can cut the brown sugar back a bit if you like. Oh, I also add more pineapple, about 3/4 cup, and a pinch of cinnamon or even pumpkin pie spice if it's for a holiday meal. Yummy any way you make it!!

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5 users found this review helpful

Reviewer:

Aroura

Reviewed: Apr. 25, 2011

This is a good dish. I was expecting a little more flavor, though, but it is better the second day. I followed the suggestion of another reviewer and added a topping of ½ cup brown sugar, ½ cup flour, 1/3 cup melted margarine, ¾ cup chopped pecans, and pineapple rings. Without the topping, I think it would have been less than exciting. For the main dish, I used 5 sweet potatoes, 1c crushed pineapple, 1/4c brown sugar and 3 tbsp margarine. I was afraid of making the dish too sweet, but I probably should have increased the brown sugar to go with the extra potatoes and pineapple.

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10 users found this review helpful

Reviewer:

Emily

Cooking Level: Intermediate

Reviewed: Apr. 24, 2011

Made this for Easter. I only used two sweet potatoes, but they were huge, probably more than three regular sweet potatoes. I also used the entire can, 8 oz. (1 cup) of crushed pineapple and thought it was good. Nice sweetness but not overly sweet.

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9 users found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Mar. 23, 2011

Very easy & yummy. I microwaved potatoes and scraped flesh out. 5 stars when topping is added as suggested: 1/2 cup brown sugar, 1/2 cup flour, 1/2 cup melted butter and 3/4 cup pecans. Mix, top and bake.

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13 users found this review helpful

Reviewer:

sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

Reviewed: Feb. 26, 2011

This is a great recipe! I cheated and used canned sweet potatoes to skip a few steps and it turned out wonderful! I did add a little cinnamon but left out the butter to keep the fat content down. I also took it a step farther and added a strudel topping of oats, brown sugar, flour and a tablespoon of butter. My husband loved it!

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8 users found this review helpful