The boyfriend said this was a four and ate a second helping, I give it a three b/c I didn't even finish one serving. I made it with sweet potatoes as the recipe calls for but either I used the wrong kind of sweet potatoes or the recipe should call for yams. With yams this recipe would be much better, though if I made it again I'd use more nuts for a better crunch.

My son is remarrying this month. The tradition of the groom's parents hosting a dinner the evening before the wedding presented several challenges. I am a widow and the prospect of a restaurant dinner for 24 guests was too much for my pocketbook - so I decided to "cater" the dinner myself. This is one of the recipes I selected because I had rave reviews last thanksgiving. I added an equal amount of cinnamon with the nutmeg. Deleted the broth (made potatoes too runny)and used the salt when boiling the sweets. By the way, one lb. of sweets equals one cup of mashed. Takes some time to prepare, but the end result is well worth the effort.

Was a delicious addition to thanksgiving dinner. Not too salty, not too sweet. I did use the bigger size dish, and left out the nuts.

This was pretty awesome as is. Made it for a pre thanksgiving at my boss' and everyone loved it. I think next time I'd like it a bit sweeter, thinking about adding some Pumpkin Spice Spread...

This dish is delicious! It is creamy and not too sweet, but I would cut the salt down to 1/4 teaspoon because it tasted a little bit too salty to me. Also, I found a 1 1/2 quart baking dish to be too small, so I used a 2 quart dish. It only took 15 minutes in the oven to get to 160 degrees, but I left it in for an extra 5 minutes just to make sure it was completely cooked.