Reviewed: Aug. 24, 2008

This was an easy way to make sugared sweet potatoes. I would give it five stars, but it was too sweet for me. I also think that next time I would use a different cheese other than cream cheese. I've had sweet potatoes with cheddar and it doesn't take away any of the natural sweetness of the potato. I will do this again, but I will be tweeking it for better results.

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cabinkat

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Reviewed: Jul. 5, 2008

OMG !!! this recipe is fantastic !! I am one who loves anything with cream cheese but this was a great way to have sweet potatoes. Definite 5 stars !!

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debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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Reviewed: May 21, 2008

WAAAAY to sweet and mushy for us. The entire family didn't like this dish and we all love sweet potatoes. I won't be making this one again.

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McDee

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Reviewed: Mar. 24, 2008

I've made this twice now with excellent results both times. The first time I followed the recipe exactly....yum! The second time, I intended to follow the recipe again but my grocery store had some very strangely shaped sweet potatoes. I used yams instead. Again, wonderful. A little sweeter, but still delicious. Also, the skins were a little more difficult to work with. I will make this again and again, I'm sure!

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mbairos

Cooking Level: Beginning

Home Town: Akron, Ohio, USA

Living In: Modesto, California, USA

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Reviewed: Mar. 22, 2008

This would be fine to just do as a casserole. I read the first comment from the person who submitted the recipe. I think it should just be a casserole in an 8x8 baking dish. But I'd do pecans(not walnuts) and mix 2T melted butter with 1/4 c brown sugar and pour that over the top, then top off with the pecans and bake 15 minutes. The flavor was exceptional.

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JZPHSMOM

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Reviewed: Mar. 17, 2008

I have another good recipe for sweet potatoes, but will add this to my list of favorites.

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Marianne

Home Town: Ivesdale, Illinois, USA

Living In: Saint George, Utah, USA

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Reviewed: Mar. 2, 2008

As prepared it was a little too sweet for a side dish. I'll make it again but use less sugar and vanilla. However, it made a fabulous dessert!

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klb

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Feb. 27, 2008

These are wonderful! Did "test" for husband and self prior to doing for dinner party. Do like the inclusion of bit of lemon juice; cuts the sweetness. Only had granulated light brown sugar but I think maybe better; not overly sweet. Baked 2 potatoes on 425 for 1 hr; bit too soft; will try 400 next time. Did not use foil but did use small amount of olive oil; will omit oil on next try. Think baking in oven may yield better flavor than microwave; always oes w/regular baked potatoes. This dish a wonderful side dish with chicken. Thank you for this very tasty recipe!

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Ilene Morgan

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Reviewed: Jan. 20, 2008

My family loved this recipe! I followed the recipe almost exactly, but used the reviews for improvements. I did use the oil on the skin; I think it really helped keep the skin from drying out while baking. Also, I think the key was the reviewer that said to make sure to leave enough of a rim around the border to hold the shape of the potato. I will definitely be making this again!

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Ami M.

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Reviewed: Dec. 25, 2007

I made this recipe today and really enjoyed it.I did cook them in the microwave and did not put the mixture back into the skins.Overall it was very good,next time I will use a little less brown sugar though.

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Christine

Cooking Level: Intermediate

Home Town: Barre, Vermont, USA

Living In: Fort Drum, New York, USA

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Reviewed: Dec. 24, 2007

this recipe was so easy to make and it turned out great. but i just rubbbed a little oil on my hands and then rubbed the skins!!!

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becky29086

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Reviewed: Dec. 22, 2007

I made these before but,also added a small can of crushed pinapple and garnished with marachino cherries.

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Lil 'ol Me

Home Town: Clarksburg, Massachusetts, USA

Living In: Glasgo, Connecticut, USA

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Reviewed: Nov. 25, 2007

Pretty easy to do. I read some of the reviews and didn't wrap the potatoes in foil, just let them bake. It took about an hour at 425. I only had one peel that was a casualty, so I put the filling in a ramekin instead. Came out just as good. These were pretty simple, with a great taste.

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Tina

Cooking Level: Expert

Home Town: Port Byron, New York, USA

Living In: Auburn, New York, USA

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Reviewed: Nov. 24, 2007

These were fantastic. Only thing I did differant was to add a dash or cinnamon and a dash of pumpkin pie spice. Thanks Shannon. Will be one of my keepers for sure.

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Beverly

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Nov. 24, 2007

Made this for Thanksgiving dinner. I made them the day before and then just heated them up dinner. Was told they were "the best potatoes ever eaten"

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Billie575

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Reviewed: Nov. 23, 2007

The best recipe ever! Huge hit at Thanksgiving-- everyone complimented these! Nice recipe to please everyone from the marshmallow fans to the more reserved. I did not grease the potatoes, and did add the Tbs of pumpkin pie spice. Thank you for the delicious recipe!

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Avalon

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 23, 2007

These were really good. As it was only my husband and I this year, I didn't want to make a whole sweet potato casserole. I will make these again, although only for special occasions. I may use less cream cheese, and possibly add some cinnamon. These worked well for us because I didn't want a dish overly sweet with marshmallows, oj, etc.

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 23, 2007

I was disappointed with the way the skins fell apart before I had a chance to bake the second time. The flavor was good, but I don't think I'd try it again.

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Nov. 23, 2007

This was my first Thanksgiving to contribute to since I am a newly wed. I should have listened to the people who cooked their potatoes in the microwave because it took my potatoes seriously 2 hours to bake. I was running so late at this point that I ended throwing out two because they still weren't soft enough to use. Everyone had to wait on me. I was so sick of them by the time to eat that I could only eat two bites. But everyone else seemed to really like them. They are also to nice to say that they didn't. Anyways too much work.

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laurajt

Cooking Level: Intermediate

Living In: Joplin, Missouri, USA

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Reviewed: Nov. 17, 2007

This was very good and easy to make. I took others' recommendations and cut back a little on the brown sugar, which I'm glad I did. I baked the potatoes at 425º for 1 hr. and 15 mins. and they were a bit softer than I would have liked. One hour should have sufficed. Also, next time I would take another reviewer's recommendation of increasing the amount of sweet potatoes. This verges on being a dessert and more of a sweet potato taste would have been better. Overall really good.

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