Reviewed: Apr. 21, 2009

Really good. I don't regret cutting the sugar in half. I peeled and sliced two sweet potatos and boiled until tender. Then entire family enjoyed. The kids thought it was dessert.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Apr. 19, 2009

I wrapped the sweet potatoes in foil and baked them for about 1 hour to keep them from absorbing too much water and to enhance their flavor. Once cooled, I just squeezed out the flesh - no peeling necessary. I used brown sugar instead of white sugar. I totally left out the butter and milk- it did not need it, and boy did that save a lot of fat and calories! next time I will probably leave out the eggs as I thought they would hold the sweet potatoes more firmly together - but it did not make a difference - the texture was mushy so the eggs didn't add much. I added about 1/2 tsp. cinnamon to the sweet potato mixture. This got rave reviews from all of my guests! I will make it again.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Apr. 14, 2009

really liked this... i used 2 colors of sweet potatoes (yellow and orange) for extra color. when combining the ingredients, i didn't add the potatoes until the end...i folded them in, i didn't mash them. I liked them a little chunky. i also added 1/4 lb of bacon. great flavor !! loved the topping! made the topping JUST like the directions said, worked perfectly.

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Michelle

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 12, 2009

super amazing! i added cinnamon

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Chef Carlie

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

This was very yummy! I used splenda in place of the sugar and also the splenda brown sugar mix. I used 1 t. vanilla and added a dash of cinnamon, nutmeg and cloves. I found the topping to be the right amount for it and am glad I didn't double it like some have mentioned.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

There aren't enough stars for this recipe! It is beyond delicious!! Will DEFINITELY make again!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Apr. 6, 2009

this was sooooooooo good!!! I am going to make this EVERY thanksgiving

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Anna's Mommy

Home Town: Glendale, Arizona, USA

Living In: Burbank, California, USA

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Reviewed: Apr. 3, 2009

Beyond yummy! I can never make enough for the demand!

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ajamber

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Reviewed: Mar. 23, 2009

must try!!! awesome

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ktann

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

I made this at Thanksgiving and forgot to review it until I ran across it again just now. My MIL always makes the marshmallow-covered version, but I was cooking for my parents and wanted to try something else. Well, it was a big hit. The only change I made was to ease up a bit on the sugar and add a little cinnamon and nutmeg to the sweet potato mixture. It was so good, we even ate up all the leftovers!

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

Very good compliment to any holiday meal. A wonderful and rich way to fix sweet potatoes. I did make the following change: added only 1/4 cups of milk and then added 1/4 cup of coconut milk. You could also substitute milk for cream de coconut. This recipe is very similar to the Sweet Potato Souffle I recipe found on this site. Thanks.

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kac2research

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

This was very rich and creamy... everyone thought that it was dessert! Next time I will be adding less sugar though!

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WYU001

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Reviewed: Mar. 11, 2009

Soooo delicious! Great as a dessert or snack with tea!

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Sylv

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Reviewed: Mar. 2, 2009

SO YUMMY!!! It wouldn't be Thanksgiving without Sweet Potato Casserole--this one was awesome!

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Valerie

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Reviewed: Mar. 1, 2009

Yummy! As suggested by others, I baked the sweet potatoes (400 degrees for 1 hour...probably could've used another 15 minutes). I also decreased the sugar by half.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Feb. 20, 2009

I made this for Thanksgiving 2008, but am just getting around to reviewing it. Months after eating it, I still remember how deliciously awesome and easy it was. It was my first time hosting Thanksgiving dinner. My mom always made the marshmellow version, but I decided to try this one instead. Boy was it fantastic! Everybody loved it!! The best part was that it was easy to make when you are cooking 10 other things in the kitchen too. I will definitely make again...too bad Thanksgiving is only once a year!

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Wolf

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Reviewed: Feb. 13, 2009

I am a little late in writing this review. I made this dish for Thanksgiving instead of my traditional canned, smashed, sweet potatoes with marshmellows on top and it was delicious. This is now my sweet potato recipe for holidays. I did follow suggestions to bake the sweet potatoes instead of boiling them. Thanks for the recipe and suggestions in the review section of this web site.

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GAYLE521

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Reviewed: Feb. 12, 2009

Wonderful, wonderful, wonderful! My favorite dish at Thanksgiving. Just as good as pumpkin pie to me.

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Jelene

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

Wonderful, wonderful recipe! I bake this at home and for bake sales and everyone always wants the recipe. My son and nephew would never eat a sweet potato but the LOVE this and ask for it all the time! Thanks for such a wonderful recipe!

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CYNDI12

Cooking Level: Intermediate

Home Town: Kings Mountain, North Carolina, USA

Living In: Mooresboro, North Carolina, USA

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Reviewed: Jan. 26, 2009

OMG!!!! THE BEST!!! Even the kiddies who turned thier nose to "sweet potatos" loved them! I make a double batch when I make cause they are a fav among all! Thank you. :)

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