Reviewed: Nov. 28, 2010

This was a really good recipe....I used marshmallows in the recipe and on top. It was a hit with my family. I couldn't taste the orange juice and was a little confused on the pinch of cinnamon and how big the sweet potatoes were supposed to be so I used 5 big potatoes and just basically dumped the cinnamon. It made a large casserole sized dish ful (the long glass dish)l. It was yummy and not overly sweet. This is the first time I have used marshmallows on top instead of the cruncy sweet topping and it was a great alternative. I would recommend this and use it again.

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Reviewer:

It's me

Cooking Level: Intermediate

Living In: Yorktown, Virginia, USA

Reviewed: Nov. 27, 2010

Way to sweet!!!! I am a sugar fanatic so I thought the sugar wasn't unreasonable until I ate it!! Maybe because I was eating it with a meal, I don't know, but it was more of a dessert. I also did not whip the sweet potatoes. I just boiled them an cut into chunks. I will make this again, but next time I am cutting the brown sugar in half!

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Reviewer:

hinesfamily

Reviewed: Nov. 26, 2010

I made this recipe for thanksgiving with a few changes. I used 1/2 cup of butter, 1/2 tsp nutmeg, 1/4 cup orange juice, 1/2 tsp allspice, 1/2 tsp cinnamon and 1/2 tsp salt. I would make this again.

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Reviewer:

SHEDEL

Reviewed: Nov. 25, 2010

This recipe is fool proof. Flavor is fantastic. My husband isn't a sweet potato lover and he went back for seconds. Fabulous and easy!

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Reviewer:

Sweetee81

Living In: Seattle, Washington, USA

Reviewed: Nov. 25, 2010

I found this recipe and made this for Thanksgiving 2009. This year people were asking if I was making it again. I absolutely love this sweet potato recipe. The only alteration that I make to it is to use about half of the orange juice recommended and I add a swirl of Steen's Pure Cane Syrup before blending.

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Dennis Monk

Reviewed: Nov. 23, 2010

I make this every year... I like to add a pecan mixture/glaze over the marshmallows too.... finely chopped pecans mixed with slightly burnt butter and mixed with a smidge of pumpkin pie spice... YUM

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Reviewer:

AlexG

Reviewed: Nov. 22, 2010

SO YUMMY!!! I will definitely be making this part of my holiday meals from now on!

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Reviewer:

kmazz

Reviewed: Nov. 22, 2010

The orange juice definitely adds a nice touch. Next time try using the normal large marshmallows instead of the minis. Gently press them down INTO the potatoes so just the crowns of the marshmallows are exposed. As the potatoes bake the marshmallows will "melt" right into the sweets! YUMMY! Pull it out of the oven when the tops of the marshmallows are golden.

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Reviewer:

mahwahval

Cooking Level: Intermediate

Home Town: Hawthorne, New Jersey, USA

Living In: Mahwah, New Jersey, USA

Reviewed: Nov. 21, 2010

I make this almost every Thanksgiving or Christmas, depending on how full my table is because Grandma taught me how to make it and it's just tradition and comfort for me. I use butter instead of margerine and I add a bit of nutmeg along with the cinnamon and I just kind of eyeball it. I also use fresh orange juice and a bit of fresh orange rind. Grandma taught me to stir in a handful or two of marshmallows into the mashed sweet potatoes before topping with the remaining marshmallows so you get some in with your casserole, too. Good stuff. Grandma added pecans, too, but my family isn't big on nutty sweet potatoes. Weirdos. ;)

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