Reviewed: Nov. 6, 2009

I might prefer to double the recipe for a 9x13 dish.

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Reviewed: May 13, 2009

This was easy to make and my family did eat it, but personally I think the sweet potatoes with the brown sugar sauce and marshmallows on top is way way better. So if you like that a lot, you might be a little disappointed with this. I thought this needed a little more of something, not sure what.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Feb. 12, 2009

The addition of maraschino cherries adds something special to this wonderful dish! Perfect for holiday dinners, but my husband and I cheat and eat it throughout the year ... Shh! Thanks Delora!

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Emelye

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Molalla, Oregon, USA

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Reviewed: Jan. 26, 2009

Very yummy, got some good reviews but some preferred traditional sweet potato casserole over this. Definitely recommend adding the crunchy topping and pineapple rings suggested by another reviewer to add to taste and appearance.

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Ellen

Cooking Level: Beginning

Home Town: Vincennes, Indiana, USA

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Reviewed: Dec. 28, 2008

This was not a hit at all at the Thanksgiving dinner I took this too. :(

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Tracey

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Reviewed: Dec. 22, 2008

EXCELLENT, microwaved sweet potato, added 1 cup pineapple, a teaspoon of cinnamon and lemmon juice. baked this for 45 min. I also made a topping - 1/2 flour 1/2 cup sugar,3tbls butter decorated with pinapple slices and cherries,broil this for a few minutes

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Sandra James

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Reviewed: Dec. 4, 2008

Incredible. I wasn't sure at first, but I will never make sweet potatoes any other way.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Nov. 28, 2008

This recipe is wonderful. The light taste of the pineapple allows the sweet potato flavor to be revealed. If you're looking for something other than the cloying sugar taste of caramel or marshmallow for your sweet potatoes, this recipe is for you.

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MAGGIE MCGUIRE

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Reviewed: Jan. 1, 2008

My sister-in-law makes these sweet potatoes every Thanksgiving! Always a hit and so easy to make. I followed this recipe exactly. Delicous!

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tiffany

Cooking Level: Intermediate

Living In: Fall River, Massachusetts, USA

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Reviewed: Nov. 10, 2007

At our place everyone just takes a tiny spoonful of sweet potatoes (but we can't pass them up just the same!), so I don't want to spend too much time and energy on them. I used a 40oz can of sweet potatoes which seemed more like 2 potatoes worth, and cut the other ingredients accordingly. I'd probably do that again because it was so quick and easy to mash them and mix this up. I'd use a little less sugar next time, since the pineapple adds some sweetness. I think it needs a little something on top for presentation sake, too - maybe cut the sugar in the potatoes and just add a crumb topping. Will try these again.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Oct. 4, 2007

Wow, was this good (and easy)! To save time, I peeled and cubed the sweet potatoes, boiled them for 8 minutes, then drained. I also added 1 cup pineapple instead of 1/2 cup. I, too, used a 9x9" baking dish, as others suggested (perfect size!). My recipe was ready after 30 minutes of baking. Thanks so much for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 3, 2007

This was just ok, the sweet potato flavor was overshadowed by all the pineapple. Too watery too.

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Kelly

Cooking Level: Expert

Home Town: Bremerton, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 27, 2007

Wonderful! Just a little tweaking and it came out great! I found that a 9x13 pan was a little too big, maybe a 9x9 would do better? Also, I added a full cup of pineapple along with some cinnamon. Not too sweet, not too tangy. Thanks for sharing this recipe!

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Angelica

Cooking Level: Expert

Living In: Winder, Georgia, USA

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Reviewed: Jul. 1, 2007

While this tasted good, it took too long to prepare and the directions need to be changed a little. I used two large and one medium sized sweet potato for this, and it was no where near large enough for a 9x13 pan! It also only needed to go in the oven for about 30 minutes. I got 6 very small portions out of this.

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