We love sweet potatoes and we really loved this recipe. After reading some of the reviews that said this was too sweet, I added 2 more cups of potatoes and kept the sugar at 1/2 cup. I also did not put as much of the topping on as indicated in the recipe.
Also, I never boil my sweet potatoes or yams. I preheat the oven to 400 degrees, take the whole potatoes, rinse, dry well, coat the skin with vegetable oil and bake in a pan until tender (usually about an hour depending on the size of the potatoes). The skin pulls away from the meat of the potato so you can pull it right off this works great for baked sweet potatoes too. Then I mixed the ingredients in the food processor using the pastry blade. If you do this, be sure to pulse, not run steady or the potatoes will "liquefy" too much and not give you a good consistency when baked.
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We love sweet potatoes and we really loved this recipe. After reading some of the reviews...