Reviewed: May 27, 2012

Just made this up and it tasted delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Def have to add this one to my weekly cook book

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IONATOSCANO

Reviewed: May 21, 2012

Skipped the sugar, but followed the recipe otherwise. Delissssh !

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Elaine Mical

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Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Agoura Hills, California, USA

Reviewed: May 21, 2012

Took ppls advice and adding vanilla, nutmeg and cinnamon (realized i just made sweet potato pie filling) only change i'd recommend is doubling the topping but keep the amount of pecan

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Islandershy

Cooking Level: Beginning

Living In: San Diego, California, USA

Reviewed: May 2, 2012

Wow this was a huge hit at Thanksgiving. I didn't use the sugar because it would have been way too sweet. I also had to use walnuts because the pecans were sold out. I can't wait to make it again! I also remember using bourbon vanilla extract from Trader Joes. Yummy!

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fsukasie

Reviewed: Apr. 22, 2012

Very tasty and pretty easy, the one thing the recipe doesn't say is how long to boil the potatoes for, I boiled them for about 12 min., until they were fork tender.

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yummy28

Reviewed: Apr. 21, 2012

I get frequent requests for this dish. I use 3-4 baked sweet potatoes (350 degrees, 1 - 1.5 hours). brown sugar 1/4 cup; vanilla up to 1 tsp; 1 tsp of cinnmon, 1/4 tsp of both ground clove and ground nutmeg (each). Made topping as directed.

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cscarr

Reviewed: Apr. 12, 2012

Unbelievable! I made this as a last minute side dish for Easter. I boiled the sweet potatoes, but I agree that baking usually results in tastier potatoes. I made it the night before, and baked the next day. I could have eaten the entire pan myself!

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Reviewer:

Kathleen M.

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Lynbrook, New York, USA

Reviewed: Apr. 12, 2012

My sisters and I ate it as a dessert and as a side dish. I used half the amount of sugar and added 1/4 cup honey instead. Can't wait to make it again during Thanksgiving :)

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benedicm10

Cooking Level: Intermediate

Living In: Wapato, Washington, USA

Reviewed: Apr. 9, 2012

I thought this recipe did a slight injustice to sweet potatoes; they're so naturally sweet and wholesome, and the recipe detracted from their natural deliciousness rather than added to it. The recipe went over very well with the majority of my Easter guests, but from several different people I was told that it got sickish sweet after too many bites. I will definitely use this recipe as a base for any sweet potato casserole in the future. I will cut the white sugar and the butter in half. For the topping, I'll use less brown sugar, more nuts, and a more flour based struesel topping.

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MamaBear

Reviewed: Apr. 9, 2012

This is absolutely great!! My husband is not crazy about sweet potatos but I made this for Easter and he ate two big helpings and told me to keep the recipe!! From him, that's the best compliment a food can get!

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