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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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 15, 2007

YUMMY! I skipped the oven method and went for the super easy microwave method to cook them. Then I cut and scooped out the middle with no ripped skin..they were perfect. I cut back a tad on the cream cheese and used butter instead of margarine. I filled skins and topped with the walnuts. Cooked 20 minutes in the oven and PERFECTO!!

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Nov. 7, 2007

This recipe ended in tragedy. Next time I will use the microwave!!!

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ShopGirl

Cooking Level: Beginning

Home Town: Lemont, Illinois, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Sep. 12, 2007

I made them as posted in the recipe and loved them.

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SJK

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Aug. 26, 2007

i did omit the oil and foil... and it took FOREVER to cook. i put it in the microwave to finish, and it was still a little hard. we just at the little bit that was soft. i'm sure it would be good if it cooked longer... but i'm not messing with it again.

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kishia85

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Reviewed: Jul. 12, 2007

yummy! I didn't have any walnuts and I used labne (kefir cheese) in place of cream cheese because they have a similar flavor. I sprinkled a little extra brown sugar on top before the 2nd baking. garnished with ground cinnamon and honey.

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le petit haricot

Cooking Level: Intermediate

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Reviewed: May 19, 2007

It was ok; will fix again w/ slightly different ingredients.

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FM

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Reviewed: Mar. 30, 2007

What a treat! Thanks for the delicious recipe. I wanted to add per another reviewers comments, that yes, the skins do end up getting really soft (mine actually just about laid flat when I scooped out the flesh) but once you spoon the mixture back into the shell, it adheres and you can mold it back into shape.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 27, 2007

These were awesome. I loved the cream cheese! They are very rich so try to get small potatoes

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Jaclyn

Cooking Level: Intermediate

Home Town: Mequon, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 26, 2007

SOOOOOOOOO DELICIOUS!!! I used butter instead of margarine but followed all other instructions. AMAZING. Adding to my recipe box! Thanks!

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d turner

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Reviewed: Mar. 16, 2007

yum!

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valerie

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Reviewed: Mar. 12, 2007

Delicious accompaniment to chicken! I made these for company and everyone loved them.

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Jackie

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2007

this is a great recipe! they're so easy to make and very tasty!

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HANNAMFROST

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Dec. 17, 2006

I didn't oil or wrap the potatoes in foil because from experience I knew the skins would be more difficult to fill without breaking them. These are good and quite rich and yet I am considering adding pumpkin pie spice when I make them again.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 25, 2006

Everyone really liked these at Thanksgiving dinner. Instead of mixing the walnuts in, I sprinkled them on top along with brown sugar, coconut, cinnamon and graham cracker crumbs, then re-baked for 5 mins.

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beautiful

Cooking Level: Expert

Home Town: Lexington, North Carolina, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Nov. 23, 2006

Excellent idea! I used only 2-3 oz. cream cheese and no milk, and also added dashes of nutmeg, cinnamon, mace, and ginger. YUMMY, and a great alternative to traditionally super-sugary sweet potato dishes.

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MsMellie

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2006

Me again...the sumbitter. I was in a pinch this year and I wasn't going to have time to prepare this for tomorrow like I wanted, so I used canned sweet potatoes. I can't believe I admitted that. It wasn't as good as fresh, but it worked out just fine, and still tastes pretty good. I used the same ingredients, mixed with a blender, folded in the nuts, now all I have to do is heat it up for tomorrow. I really prefer fresh, but if you're in a hurry and still want this recipe, canned sweet potatoes (good brand) worked out ok!

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Shannon D

Cooking Level: Expert

Home Town: Richview, Illinois, USA

Living In: Seymour, Illinois, USA

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Reviewed: Jul. 17, 2006

This recipe was excellent, even my picky husband liked it. I did however add a little cinnamon to it. Also, I peeled, boiled and then mashed the potatoes and added the ingredients the recipe called for instead of scooping out and baking again. Much quicker this way. Will make many times over

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Cheri'

Cooking Level: Intermediate

Home Town: Bridgewater, Massachusetts, USA

Living In: Raynham, Massachusetts, USA

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Reviewed: Jun. 10, 2006

This was wonderful! I made a few changes - left out the pepper (as suggested by another review), used pecans instead of walnuts, and baked it as a casserole. I happened to have some fruit dip (cream cheese and marshmallow cream) in the fridge and used it in place of the plain cream cheese. This just added to the incredible richness of the dish. Even my picky husband who typically likes things 'easy and plain' loved it, especially the nut topping. Thanks again for sharing.

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