Reviewed: Nov. 25, 2009

This recipe has been a family favorite for us for many years. My oldest boy makes me promise every year to make this especially for he and I. I'm sure you will love this amazing recipe too. Enjoy!

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Kenys "B"

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Reviewed: Nov. 24, 2009

Made this on a trial run for the side I was labeled to bring this Thanksgiving. I followed the suggestions and baked the Sweet Potatoes and used evaporated milk instead of the regular milk added cinnamon, nutmeg and cloves. It was awesome!! I will omit the nutmeg and cloves and mix the cinnamon in the topping before the pecans. !!EXCELLENT!! Thank you for sharing this recipe!

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Kasi

Cooking Level: Intermediate

Living In: Plymouth, Minnesota, USA

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Reviewed: Nov. 23, 2009

i forgot the eggs, yet everyone loved it! a little sweet. next time i will reduce the sugar.

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nyurt515

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Reviewed: Nov. 23, 2009

Just did a dry run for Thanksgiving as we are having alot of guests and I didn't want to make it for the first time and have it turn out terrible. No worries. It was awesome. I made it according to the recipe. The only change I made was that I baked the sweet potatoes at 350 for 50 minutes instead of boiling. It almost tasted like a dessert instead of a side dish.

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laceye1

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Reviewed: Nov. 23, 2009

This recipe is delicious. Do not over-cook the sweet potatoes though, or the finished recipe will be watery.This is truly the best recipe ever for sweet potato casserole.

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Jamie

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Reviewed: Nov. 23, 2009

This dish was fine. It got the idea of sweet potato casserole across without resorting to tacky marshmellows. However, it certainly wasn't a complex or gourmet dish by any means. To elevate it, add different flavors, a contrast with crumbled bacon and paprika maybe. The crust on top was phenomenal, though, and I would suggest doubling the topping just to add more of it. I baked mine in a souffle dish and it looked nice on the table, but this is not going to be my go-to sweet potato casserole.

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xiaocupcake

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

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Reviewed: Nov. 22, 2009

Hey folks, I make this with CANNED sweet potatoes and get rave reviews!! One large can (40 oz I think) is just over 4 cups (I use the whole can), but the trick is to boil them in the syrup for awhile to get them kinda mushy, then drain and mash them in a bowl... I use evaporated milk and add some pumpkin pie spice! Absolutley outstanding, and I hope this makes it a little easier for someone! ;)

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Bev511

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2009

Yummy! My whole family loved this!

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Karen Hay

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Reviewed: Nov. 22, 2009

THANK YOU Tina B!! For sharing your wonderful recipe :) & everyone else for their extra tips. Served this yesterday at our friends pre-Thanksgiving potluck & people went back for just this. My husband who does not like yams tried this out of respect for me & loved it. Yes..he requested the lil' bit of leftovers we had left next to his scrambled eggs for breakfast this morning.. lol. I made a 25-serving recipe, baked 4-jumbo yams 1hr & 45min=( made 8-cups) Skin came right off. Added less milk (only 1/2cup) then the 1cup the recipe advises because many comments said it was a lil more runny then they wanted. Glad I did use less, it was very moist still & turned out great. I also added 1/2 tsp nutmeg & cinnamon. (TIP:) I made the yam mixture & put it in 18x10 inch pan the night before & it kept great in the fridge. Just made the topping the next day, & added just before baking. Also used brown sugar only in this recipe & 100% whole grain wheat flour for the topping cuz thats all I had. Couldn't tell the difference. Baked about 45min.

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Robin H

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Reviewed: Nov. 22, 2009

This is a great recipe! Used for 2 years and the family is begging for it this thanksgiving as well! Thanks for submitting such a wonderful recipe. :)

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Nicco

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Nov. 22, 2009

What a GREAT casserole! Tried it out on our church congregation at our annual Thanksgiving dinner and came home with an empty pan! The only variations I made were to use 1/4 cup brown sugar & 1/4 cup white sugar with the sweet potato mixture, I doubled the recipe, and baked it in a deep 9" x 13" pan for 60 minutes. I have NEVER made sweet potato anything for Thanksgiving dinner as I don't care for sweet potatoes, but this has changed my thinking! Will be making it for our family Thanksgiving Day dinner this year....Thanks for a wonderful recipe, Tina!

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GreenvilleGramma

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Reviewed: Nov. 21, 2009

Last year I got rave reviews and several requests for the recipe. It will be on my table this year too! Thanks for sharing such a yummy recipe that could have easily been kept a family secret!

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ayr

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Reviewed: Nov. 21, 2009

Good base recipe. Substituted splenda for white sugar, baked the sweet potatoes, and used an 8x8 pan. Next time will cut back on the sugar and butter. Will also omit one of the eggs to reduce the "eggy" taste and keep more of the sweet potato flavor.

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AJ

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Reviewed: Nov. 21, 2009

This is an amazing recipe. I too like to bake my sweet potatoes to soften instead of boiling. You get more flavor. I added a little extra brown sugar and butter on top..... Yummy is right!!! My sister's family can't wait for me to bring it... it definitely beats out the homemade string bean casserole and corn bread stuffing sides! Thanks for the recipe.

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Phillydi

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Reviewed: Nov. 20, 2009

FYI - Consider using a ricer to squeeze the hot potatoes through to decrease the 'strings'. I've been using a similar recipe for years and an inexpensive ricer definitely makes a difference. I've used canned and fresh potatoes - go with fresh!

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henfeather

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Reviewed: Nov. 20, 2009

I've been told this is a good recipe, I made it for the family, not for me, I'm not a sweet potato person but apprantly it's worth the effort.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Nov. 20, 2009

This is a must have on our Thanksgiving table. I do bake my potatoes as others have said, it does make a difference. If you really want to impress your company add a tablespoon of frozen orange juice concentrate to your mixture before adding the topping. Don't use regular OJ it makes the mixture too runny. Yummy!!!

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PAINTONEDAY

Cooking Level: Expert

Home Town: Humboldt, Tennessee, USA

Living In: Albany, Georgia, USA

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Reviewed: Nov. 20, 2009

I have long made a similar casserole. I always made lots extra to turn into sweet potato muffins the next day (similar to pumpkin muffins). This was always the part of Thanksgiving eating that my kids looked forward to most!

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Silentnoon

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Reviewed: Nov. 20, 2009

This is EXACTLY the recipe my BF's Mom uses EVERY T'giving & Xmas and it's everyone's favorite dish at holidays. I've made it a few times and it's sooo good, but somehow always tastes better when she does it... How do Moms do that? Follow the recipe EXACTLY, don't change a thing- It's PERFECT just like this!

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: Nov. 20, 2009

I unfortunately have not been able to try this yet but I sent it off with my husband to work for their Thanskgiving "dinner". I heard that it was gone within the first 10 minutes! Everyone loved it! I can't wait to make it on Thursday for Thanksgiving.

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