Reviewed: Feb. 11, 2004

Absolutely delicious! This is a keeper. The potatoes were not cooked in a hour so I turned up the heat a bit & put a metal knife in each one. This sped up the baking process. After another 20 minutes they were ready. I found this to be a super easy recipe. I used 1/3 less fat cream cheese & it turned out great. The walnuts add an interesting contrast in texture. We liked them. My husband loved these but found them a tad bit too sweet- so I'll probably decrease the brown sugar a bit next time.

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JOANN324

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Reviewed: Dec. 27, 2003

Very good! I made this for Christmas Dinner and my family loved it--even those who are not crazy about sweet potatoes!

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EFY2178

Cooking Level: Expert

Home Town: Massapequa, New York, USA

Living In: Marion, Iowa, USA

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Reviewed: Dec. 19, 2003

This is amazing. I made the sweet potatoes for Thanksgiving and everyone loved them. I did too and I have been a life-long hater of sweet potatoes.

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Auntie Mame

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Reviewed: Nov. 28, 2003

I don't usually submit ratings, but I just had to let everyone know how good this recipe is. It got rave reviews from everyone at Thanksgiving yesterday! I followed the recipe exactly except I forgot to fold in the walnuts, so I sprinkled them on top which looked really nice. I learned not to scoop the potato completely out of the skin. Leave a small border in order to keep the skins from being too floppy. When you refill the skins, it is easy to reshape them. I will definately make this again!

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ANNAJC

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Reviewed: Nov. 24, 2003

Got rave reviews! We did make a few changes: --Microwaved the potatoes, due to lack of time. Turned out great, actually (used the "Potato" setting on my micro, plus a few extra minutes for the really big sweet potatoes). Cooked them in 2 batches. --Added generous amount of cinnamon and a sprinkle of nutmeg. --Added handful more of brown sugar. --Used melted butter, largely due to microwave accident and forgetful cook! --Whipped everything up with a hand mixer Came out wonderfully.

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PBACHORZ

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Reviewed: Nov. 19, 2003

Really good. I scaled this recipe down to make 2 servings. I really liked that it is not overwhelmingly sweet - the taste of the sweet potato still shines through. If (like my husband)you miss the marshmallows, you could pop a large one on top of each serving at the end of cooking time, and place under broiler for a minute. Also, you could simply put the mixture into a 13x9 pan and bake until heated thru for a "casserole" version, but I really like the "twice baked" presentation for a change of pace. Very creamy and delicious, and easy to make! We'll definitely have these again.

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CHRISTAMACD

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 26, 2002

Who are they kidding with the oiled skins?? Big disappointment! They were MUCH too soft to stuff (as we thought they might be when the recipe said to oil and wrap with foil). The filling is yummy but NO oil and NO foil! Rhonda and Jake

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JAKEROONI

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Reviewed: Nov. 24, 2002

I was assigned "sweet potatoes" this Thanksgiving and chose this recipe. I am not a huge sweet potatoes fan, but this dish was a hit at the dinner and I even liked it. But I did follow the advice of the other review and baked the potatoes at 425 degrees for 1 hour and 15 minutes.

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GINNSWORLD

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Reviewed: Nov. 11, 2002

This recipe is very good. My husband and I both liked it very much. I had a small problem with the cooking time, though. An hour at 400 or 425 would have been perfect but at 350 degrees the skins were too soft to restuff properly and they weren't even close to being done after an hour (when the rest of my dinner was ready to be eaten).

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BLUEZFIRE

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Reviewed: Oct. 14, 2001

Had this with a hawaiian luau, turned out great. Lots of compliments and requests for the recipe.

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PDUKOR

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Reviewed: Jun. 30, 2001

My picky brother in law made my sister call and get the recipe for these potatoes after he had them at my house. I made more than I thought I would need and they were gobbled up quickly.

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LORIHAM

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Reviewed: Jun. 28, 2001

This was great, but I ended up putting the mashed filling into ramekins and toasting marshmallows under the broiler. The skins were too soft to stuff, but absolutely delicious one way or the other.

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