I cooked this for Thanksdiving dinner and it was a hit! It disappeared in about 15 minutes and everyone wanted the recipe. The only thing I changed was I baked the potatoes instead of boiling them. It was very easy to separate the potato from the skin after baking for 1 1/2 hours at 400. (Make sure you place the foil-wrapped potatoes in a cookie sheet so it won't drip into your oven). The other thing I did was when I mixed up the topping, I did it with a few whirs in my food processer. The butter mixed into the flour and sugar perfectly this way. Then I stirred in the pecans at the end. Fabulous recipe---will definitely be making again.

Reviewed On: Nov. 27, 2012