The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 28, 2009
This dish was a little too sweet for me but I made it for the first time this Thanksgiving and it was a big hit. Everyone loved it. I got so many compliments on it. So I am giving it all five stars. It was also very easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 28, 2009
This was phenomenal. I was unsure I used the correct amount of potatoes but it turned out great. I used 3 large sweet potatoes (which equaled almost 3 pounds) and I was very happy with the result. I also increased the topping by 50% so there was a little more yumminess on top.
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Photo by Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 28, 2009
This was delicious. I baked the yams based on previous reviews. I also used brown sugar instead of white sugar and evaporated milk instead of regular milk. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 28, 2009
LOVED this. It was great a great alternative to the typical marshmallow-topped thanksgiving sweet potatoes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 28, 2009
Added a bit less milk and sugar. Could probably halve the sugar. Rice the potatoes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 28, 2009
Made it for Thanksgiving and it was a hit. I did what some had suggested: Baked the sweet potatoes at 375 until soft, used evaporated milk instead of regular milk, doubled the amount of vanilla, added cinnamon, used light brown sugar instead of white sugar. I also added honey to the mix. After sprinkling the top with the flour/chopped pecans/butter I put whole pecans on to top for decoration. I baked it at 325 for 30 minutes and it didn't look like it was done so I put it at 375 until it was brown and crispy at the top. It came out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 28, 2009
This was very scrumptious! I doubled the recipe with no problems. I was in a rush making this, so I raised the temperature to 375 degrees and baked it for about 20-25 minutes. Turned out excellent. Was a hit at Thanksgiving with the entire family!
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
My husband thought this casserole was delicious but liked it even better with marshmallows on top. He put the oven on broil for a few minutes to toast the marshmallows on top. I preferred it without the marshmallows. It was just sweet enough. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
A sweet dish scrumptiously highlighted with hints of vanilla, this was a new addition to this year's Thanksgiving spread. We used yams instead of sweet potatoes; it had a great creamy texture and wonderful flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
Amazing!!!! I used condensed milk and extra vanilla - not sure either were necessary. This recipe will be my staple sweet potato dish. Not that I dislike the marshmallow topped sweet potato dish, but this one adds that extra flair. I would proudly take this dish to a holiday pot luck!
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Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
I'm usually not a fan of sweet potatoes but it's a Thanksgiving staple so I made this and really like it! I made a heart design out of marshmallows on top to please those who like that topping and finished with the pecan toppings along the edges of the dish.
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Photo by Robin Kinnelly

Cooking Level: Beginning

Home Town: Canton, Michigan, USA
Living In: Fort Wainwright, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
Made exactly and was HUGE hit! Broiled topping and it was delightfully crunchy!
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Cooking Level: Intermediate

Home Town: Laredo, Texas, USA
Living In: Missouri City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
This recipe turned out fantastic. I took the advice of some of the other commenters and baked the sweet potatos. Everything turned out awesome. The tipping really made it! Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
I made this for Thanksgiving and got a LOT of complimetns on it. It's sooo good!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
Made this Thanksgiving. Baked the potatoes like someone else suggested and then followed the recipe from there. It was very tasty and those people who tried it loved it. Will make again. Thanks for sharing!!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
It was a big hit for Thanksgiving Dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
This recipe is quite easily the star of my Thanksgiving repertoire. I have to double the recipe and it still disappears. It actually bakes up into a light and fluffy sweet potato mixture, which is beautifully offset by the crunchy streusel. It killed my mom that we had to axe the old marshmellow/yam dish, but once we tasted this we have never missed candied yams. Thank you!!
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Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
Loved the flavour; dish nearly sold out. Next time, I'll have to make the following adjustments: - use 1/3 c sugar (1/2 c too sweet) - use 1/3 c milk (1/2 c too watery) - double pecans to 1 c - use casserole (not 9x13 pan which was too large)
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Ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
Very nice taste. A real crowd pleaser. I took the advice of other reviewers and baked the sweet potatoes. Then just peeled the skin off. Easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 27, 2009
My friend and I both made this recipe and I used heavy cream instead of milk and striped the top with marshmellows and pecan streusel. Mine came out incredible, and my friend said hers burned. I added the marshmellows 15 mins into cooking time. GREAT delicious recipes.
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