Reviewed: Nov. 1, 2008

After baking the potatoes I ended up just scooping out all of the potato and putting the filling into idividual souffle dishes sprinkling with cinnamon then baking. A little swwet for my tastes, but my husband love it!

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Reviewer:

Roosterlady

Cooking Level: Intermediate

Home Town: Tabernacle, New Jersey, USA

Living In: Bunnell, Florida, USA

Reviewed: Oct. 19, 2008

Very good. Because many of my family do not like sweet potatoes, I chose to freeze them in cup cake pans/with liners. I can just stick one in the microwave in a custard cup or ramekin.

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3 users found this review helpful

Reviewer:

GINNYJUL

Reviewed: Sep. 29, 2008

very good recipe! We loved it

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Reviewer:

BETHCANDCO

Cooking Level: Intermediate

Reviewed: Sep. 26, 2008

These were very good. I will make them again. I cut the potatoes in half length wise and baked on cut side down on a foil lined baking sheet for 30 mins. I also used pecans instead of walnuts and added cinnamon and more brown sugar.

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5 users found this review helpful

Reviewer:

Jenn Horton

Cooking Level: Expert

Living In: Newnan, Georgia, USA

Reviewed: Sep. 24, 2008

Lost my recipe very similar to this one so will post this to my recipe box. The other recipe did not have the oil or foil step but essentially the same otherwise. The recipe as written a definite 5. I had to sub SPLENDA sugars and imitation honey for diabetic hubby and have subbed pecans or macadamias when walnuts not available. Being a lazy cook, I microwave the sweet potatoes and then follow the recipe from there.

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Reviewer:

patricia3096

Cooking Level: Expert

Home Town: Bristow, Oklahoma, USA

Living In: San Diego, California, USA

Reviewed: Sep. 18, 2008

My husband and I loved this. The kids didn't try it but that was expected. I have my favorite sweet potato casserole dish that I have at Thanksgiving and Christmas that is really sweet but have wanted one to have with an everyday meal. We had one yam and I rubbed the outside with oil and butter and then sprinkled kosher salt on the outside and cooked it in the oven per instructions. The skin DID fall apart but I didn't care since it was just us and I mixed (and I didn't measure anthing)everything else together and just spooned it on top of the broken skin and put it in the oven for 5-10 minutes and it was really good with our grilled chicken breast and steak. It was just slightly sweet so it didn't overpower the rest of the dinner. Loved the cream cheese in it and made it creamy and rich but didn't taste it. Thank you!! I'll be making this often!!

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Reviewer:

SOUTHERN_GAL12000

Cooking Level: Expert

Reviewed: Sep. 12, 2008

Wonderful recipe but not for dinner. I like a baked sweet potato with steak but not this one. It is way too rich and sweet. Tastes wonderfully decadent but for a desert not a side dish. Will try next time just scooping out of skin and baking in a pie shell. Heavenly.

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Reviewer:

MomOf6

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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Reviewer:

cabinkat

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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