I just finished a bowl of this and it surpassed my expectations! I agree with Chari in her praise. Anyone who appreciates Indian/Asian flavors, should give this a try. I was out of peanut oil, so I used canola; had left-over roasted squash, so scooped some out of the shell and used that. I used a whole can of coconut milk plus maybe 1+ cup of extra water. I think the squash, which was about the consistency of lumpy mashed potatoes, probably contributed to extra thichness, and needed even more liquid. I added an extra big pinch of both the cayenne and nutmeg, was generous with the curry and I would have added more ginger, if I'd had it, because I'm an Indian spice-head. The whole house is perfumed with the fragrance of coconut, curry and cilantro. This is also easy and will go to the top of my list!

Reviewed On: Jan. 15, 2011

I thought that 1 1/2 hours on "low" sounded like a lot less than it should take to cook this. But it's not even close. I am cooking this as I write and have had the pot on "high" for over 3 hours already and I see no sign it's even close to being cooked. I think I'm going to take the liner out an finish in the microwave, rather than let it cook on overnight in the crock pot. This recipe needs a major overhaul.

Reviewed On: Dec. 8, 2010

Excellent! I substituted walnuts, because that's all I had. Substituted oats for half of the flour and cut in 2 Tbsps butter before putting on top and used 2 Tbsp less butter in sweet potatoes. Cut back a little on sugar. Also added a tiny bit of ground ginger to sweet potatoes - maybe 1/8 tsp. I could have eaten the whole thing! Great recipe.

Reviewed On: Nov. 17, 2010