My family loves this recipe! They ask for it every Thanksgiving now...even my sister, who doesn't care for sweet potatoes made the traditional way. Thank you so much, Wanda!!
The only word for this is "awesome"! It was a huge hit at our Christmas Dinner.
This is delicious! Made it for Thanksgiving dinner and it was a big hit all around! Will become a tradition, I'm sure. Based on other reviews, I cut the sugar to 3/4 cup (both in the casserole and for the topping) and used a 40 oz can of sweet potatoes vs the 28 oz in the recipe. Still very sweet and absolutely delicious! You could serve as a dessert! Writing about it now--I think I'll go have some leftovers before it's all gone! Thanks for sharing, Wanda!
Wonderful! I made this for Christmas and it was gone. Best sweet potato casserole I can find...the only thing that makes it even better is to add marshmallows at the end.
Although my family loved this recipe, the next time I prepare it I will cut way back on the brown sugar. It is very sweet. One serving is listed at 468 calories. If I reduce the brown sugar, I think it will be even better.
This is the first time I have ever made a Sweet Potato Casserole. This dish turned out so nice and creamy. Perfect for our Thanksgiving meal. It was a real hit. Normally my daughter doesn't like this kind of stuff but boy oh boy did she love this one. She actually wanted some of the leftovers. Good thing I made a double batch!!!! Good Job with this recipe Wanda!
This recipe was unexpected, yet such a hit at Thanksgiving this year. I used canned yams, and saved only about 1/4 cup of the syrup (drain the rest). This gave the casserole more of an "in depth" sweetness than one would find in sweet potatoes from the produce section. Also, if you keep the recipe measurements the same as printed, yet use a 40 OUNCE can, the "overindulgence of sweet" others have expressed is more spread out. This recipe was so easy to make, but next time I'd bake it only 30 minutes, 'cause the edges got a little bit crisp. Otherwise, superb, and a real crowd-pleaser!
I had neither made nor eaten sweet potato ANYTHING before, but got a bunch in my co-op basket this last weekend so thought I would give this recipe a try. In the interest of cutting a few calories, I reduced the sugar by a third and substituted Splenda, used Smart Balance Light in place of margarine and used skim milk. I also omitted the nuts (not a fan). Oh goodness...this is yummy! This will be on my Christmas table this year and forevermore! Next time, I will reduce brown sugar by half...I thought it added a little too much sweetness and took away from the delicious sweet potatoes!