By Teresa Johnson on December 07, 2001
Photo by ~Nimz~
Photo by ~Nimz~
Serving Size: 1 (208 g)
Servings Per Recipe: 8
"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."