Reviewed: Nov. 30, 2010

This is a MUST for every Thanksgiving dinner! Yum!!!!

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2 users found this review helpful

Reviewer:

Rosie

Cooking Level: Intermediate

Reviewed: Nov. 29, 2010

Everyone loved it. The topping is so yummy, i could not get enough of it.

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Reviewer:

Mrs

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Canutillo, Texas, USA

Reviewed: Nov. 27, 2010

I tried to lighten this one up by using light cream, a margerine/butter blend, only 2 eggs, 1 TBS vanilla, no white sugar and just 1/4 cup of brown sugar. So I changed it considerably, but it came out great!

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Reviewer:

scassaro

Cooking Level: Intermediate

Reviewed: Nov. 27, 2010

I made this for Thanksgiving and everyone was ranting and raving about it! The vanilla makes it taste like ice cream, yet it's still not as sweet as traditional candied sweet potatoes. Absolutely delicious!

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Reviewer:

eborchetta

Reviewed: Nov. 26, 2010

Amazing dish, this is my second time doing this for my family for Thanksgiving and this truly is a nice treat for them. Thank you all!

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1 user found this review helpful

Reviewer:

Lilipad

Reviewed: Nov. 26, 2010

Delicious!!! I substituted canned yams (rinsed well), only 3 eggs, and I cooked it for 45 minutes rather than 30 (to make sure it wasn't too liquidy). Turned out great! Topping is the very best part - WOW - yummy!!!! The sweet potato part underneath was just a tad watery, but that could be because I used canned yams instead of fresh. The only thing I didn't like was the overwhelming vanilla extract flavor - it was way too strong for my taste. Next time I'll use 3 eggs again instead of 4, but will use fresh sweet potatoes and only 1 Tbsp of vanilla extract. Highly recommend this recipe to anyone who loves sweet (because this one is!) sweet potato casserole. DEE-LISH!

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5 users found this review helpful

Reviewer:

Laura JCK

Cooking Level: Beginning

Reviewed: Nov. 22, 2010

Thought I would get out of making these this year, but SOMEONE requested them. Not that I don't want to eat them all up or anything!! These are memorable, delicious, and set off the Thanksgiving feast so well. DO NOT use the picture as a guide, they are just beautiful and beyond delicious!! Nom nom nom as my daughter says. If they lasted long enough I would take a picture and post it - but who wants a picture of an empty, scraped clean dish??

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Reviewer:

MERRYMELINDA

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Reviewed: Nov. 21, 2010

Don't go by the photograph in this recipe. It absolutely doesn't do this dish justice! Once you try this recipe it will become a Thanksgiving tradition, it is that good! I wouldn't even consider making sweet potatoes any other way for our Thanksgiving dinner. I have even made this several days ahead and froze it, then took it out of the freezer the night before and left it on the counter until I took the turkey out of the oven. While the turkey was sitting waiting to be carved, I popped this dish in the oven as well as a few others for about 20 minutes and everything was ready to go all at the same time with very little effort on my part! Easily a five star dish!!!

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Reviewer:

Judy G from Cleveland

Cooking Level: Expert

Home Town: Mount Vernon, New York, USA

Living In: Cleveland, Ohio, USA

Reviewed: Nov. 21, 2010

This has become a staple for our Thanksgiving dinners. If I didn't make them I'm sure my family would riot. They are so easy to make and I've even made them the night before so that I can focus on other dishes the day of Thanksgiving.

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Reviewer:

JENC555

Reviewed: Nov. 21, 2010

Fantastic rich sweet potato recipe for a special occasion. We always have it on our Thanksgiving table and everyone loves it. I have been asked for the recipe for this on many occasions.

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4 users found this review helpful