This is the best!! I did omit the sugar! But I got so many compliments on it i made it for Christmas and Thanksgiving this past year!! I'm pretty sure I'm going to have to make it for Easter also! But it was amazing!!
I made this as part of thanksgiving dinner this year, and it was just so awesome, and I definetely plan on making it again in the future. I am a vegan, so I used margerine, and I made my own sweetened condensed milk (from hot water, soy milk powder, sugar and margerine). Aside from that, I followed the recipe exactly with excellent results. It could almost pass as a dessert, too. Amazing!
I just made this for Christmas dinner for friends and it was a hit! Everyone thought it was a warm pumpkin pie-type dessert! I'm still building my holiday dinner traditions and I think this will become a regular addition to my meals. I improvised a couple of things. Out of nutmeg so I subbed some allspice and I didn't have cornflakes or pecans, so I used crushed walnuts and the leftover topping mix from a dessert I'd made a couple of weeks ago mixed with some butter. Very tasty...thanks for the great recipe!!!
These were excellent. I love the crisp topping. I will admit that I cheated and used canned sweet potatoes. After 1 40 oz can, the mixture was really runny, so I added another 40 oz can which would have been about 3-4 pounds of sweet potatoes. I saved half and put in the freezer and made the entire topping for the half that I cooked. Very good as I made it.