Reviewed: Feb. 18, 2012

I think the "Mom's Sweet Potato Bake" is absolutely delicious! It's worth the time to make. I made it over Thanksgiving and since then I have made it just for desert without any special holiday event going on. It's great!

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2 users found this review helpful

Reviewer:

Androydeighteen

Reviewed: Feb. 3, 2012

Have made several times now. Going to try and use pumpkin instead of sweet poatoes. Would love to know if anyone else has tried this?

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3 users found this review helpful

Reviewer:

Kate Callihan

Reviewed: Jan. 22, 2012

Like eating candy! First time my kids have eaten sweet potatoes without being threatened! A must have for our Thanksgiving dinner from now on!

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3 users found this review helpful

Reviewer:

ColleenMarie

Cooking Level: Intermediate

Home Town: Rawlins, Wyoming, USA

Living In: Lexington, South Carolina, USA

Reviewed: Jan. 21, 2012

great recipe!!! Everyone loved it and asked for more. I will make it again

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3 users found this review helpful

Reviewer:

Nanoush

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

We love this recipe. I added half the sugar though! It'd be too sweet with a full cup.

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5 users found this review helpful

Reviewer:

mkat

Cooking Level: Intermediate

Reviewed: Dec. 29, 2011

This is beyond awesome. I like to add a little oatmeal to the topping for a little extra fiber and yummy goodness!

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4 users found this review helpful

Reviewer:

zephyrcreek

Reviewed: Dec. 28, 2011

so good, it's sweet but you can still taste the potatoes. Also very easy, it did take a while for the potatoes to cool.

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4 users found this review helpful

Reviewer:

rosey

Reviewed: Dec. 27, 2011

This was my 2nd time making this dish for the holidays and as always it was a total hit! Kids and family alike loved it. I tweaked it a bit this year for my personal taste: *Used more sweet potatoes than called for *Based on other reviews cut sugar in 1/2 *Used brown sugar instead of white for the casserole *Added nutmeg to taste in casserole *Topping needed a tblsp more butter cut in *Added cinnamon to taste to topping Super easy to make, and versatile to play around with seasonings! Thinking I make try maple syrup instead of brown sugar next year, and possibly rolled oats instead of pecans.

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4 users found this review helpful

Reviewer:

Trisha C

Cooking Level: Intermediate

Home Town: Oxford, Florida, USA

Living In: Victorville, California, USA

Reviewed: Dec. 27, 2011

Love this recipe! This is the only way I make sweet potatoes and I always use the white ones! YUM!!!

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4 users found this review helpful

Reviewer:

MELBABY33

Reviewed: Dec. 26, 2011

Made this last night alongside Christmas dinner. Got wonderful reviews. A nice light, fluffy addition to the menu. I had prebaked 4 large sweet potatoes until extremely soft. I cut back on the white sugar to 3/4 cup; next time, I will cut back even more, maybe to 1/4 cup, or cut it out entirely. Definitely a keeper!

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4 users found this review helpful