Reviewer:

country cooker

Cooking Level: Expert

Home Town: Hendersonville, North Carolina, USA

Living In: Horse Shoe, North Carolina, USA

Reviewed: Jan. 2, 2013

I made this to go with dinner twice including Thanksgiving. LOVED IT!!! I could eat the whole pan of it by myself and almost did! The topping is soooo good!!

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Reviewer:

kellybeth

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

Reviewed: Dec. 30, 2012

So good. Will make again. Is a bit sweet though.

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Reviewer:

Paige umma

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: San Antonio, Texas, USA

Reviewed: Nov. 29, 2012

Love this recipe! I started making it a few years ago and am now required to make it for every Thanksgiving, Christmas, and Easter! I modify it by using about 1/2 to 3/4 cup of white sugar and half a stick of melted butter in the potatoes. For the topping I melt the remaining 1/2 stick of butter and blend with remaining ingredients. It always tastes great and you don't see the sweet potatoes sitting in butter as it cools. Love it!

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Reviewer:

sarabowen3

Reviewed: Nov. 23, 2012

Served this on Thanksgiving to very positive reviews. Used all brown sugar as recommended. Prepared two days ahead and refrigerated it until it was baked according to directions and served immediately. Yum. This one is a keeper!

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Reviewer:

Linda P

Cooking Level: Beginning

Reviewed: Nov. 22, 2012

Some thought it was to sweet but most liked it

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Reviewer:

n_brasier

Reviewed: Nov. 21, 2012

I love this recipe. I've made it for the past 4 years at Thanksgiving and its always a hit. The only change I make is to bake the potatoes and not boil them. I think you get a lot more of the natural sugar out of them this way. I also top it with marshmallows the last 10-15 minutes.

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