Reviewed: Jul. 26, 2011

This was a hit in my house. I made it for Thanksgiving because my husband hates sweet potato casserole. He loved it and so did all of my guests! A KEEPER!!

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Reviewer:

kimbo123

Reviewed: Jul. 21, 2011

Really liked this recipe. As with others the shell was to soft, so I made mashed potatoes. Will be making this many more times. A hit with the family.

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1 user found this review helpful

Reviewer:

3669c

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Reviewed: Jun. 27, 2011

Used half the sage (was what I had on hand) and regular ricotta (not fat free). Was very good!

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Reviewer:

KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

Reviewed: Jun. 18, 2011

This was delicious!! I used asiago cheese instead of parmesan and dried sage instead of fresh... turned out great! If using dried, I would recommend cooking with the shallots to bring out the flavor. My potato was plenty sweet, so I omitted the sugar too. The ginger was a nice touch, and I probably added a little more than suggested.

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Reviewer:

janet

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jun. 15, 2011

Skins fell apart. This is an extremely rich, thick dish... I think it would be excellent in smaller quantities, but haven't thought of a good combination or way to serve it.

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Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Amherst, New York, USA

Reviewed: May 22, 2011

Easy to make and so fantastic! My boyfriend isn't the biggest fan of sweet potatoes and he wanted two!

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1 user found this review helpful

Reviewer:

Claudia

Reviewed: Mar. 27, 2011

Skins didn't quite work out cleanly like the recipe called for, but it didn't matter, the taste was delicious! I'd call this Mashed Sweet Potatoes with Cheese.

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Reviewer:

Daymon

Reviewed: Feb. 9, 2011

These were very good. The only problem I had with them was that the sage was a little overpowering. I'll cut it down to about 1.5 T next time.

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Reviewer:

Bobbi123

Cooking Level: Intermediate

Reviewed: Jan. 13, 2011

These are delicious when done just right. The first time I made them they were great, the second time I had different sweet potatoes and they ended up over cooked - by the time there were twice baked they were just mush!! I'll def make them again though.

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2 users found this review helpful

Reviewer:

Bethany

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Dec. 12, 2010

Took to a holiday pot-luck and they were one of the guest favs! I used regular ricotta and replaced the sage with fresh rosemary and basil. I used fresh parm. Added bacon, parm and rosemary sprig as garnish. I had read a tip that you can pre-bake and make the filling for freezing up to 3 weeks before needed for the final bake...making it perfect for the busy holiday season!

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4 users found this review helpful