DELICIOUS! I just made this for Thanksgiving at a friend's house and there was no leftovers! It was so good I had to promise my husband I would make it again tonight. I'm a rather disorganized cook (part of my charm), so I made a few recipes modifications out of necessity and based off other reviews. I only had 4 large sweet potatoes, I used 1/2 white, 1/2 brown sugar, left out the vanilla (I ran out!), and baked in the oven in a dark pan at 375 and covered with foil for 1 hour. Since I didn't have vanilla I drizzled some maple syrup over it just before I popped it in the oven. When I got to my friend's house I topped with chopped pecans and mini marshmallows and popped back in the oven uncovered for about 15 minutes, just enough to brown the marshmallows. Turned out to be the best part. When it came out of the oven the second time the sauce was thick and gooey! I think the spices added a nice flavor and the added pecans and marshmallows made it extra special! Everyone helped themselves to seconds and thirds! Thanks a lot for this recipe, it will be a holiday staple in my house!

Reviewed On: Nov. 28, 2008