Praline Sweet Potatoes
The best sweet potatoes you will ever eat!
The best sweet potatoes you will ever eat!
Wow! This was the hit of Thanksgiving! It is very creamy and rich, so if you don't care for very sweet sweet potatoes, I suggest omitting the 1/2 c. of white sugar. I only used 1T of vanilla (that was plenty!), 3 extra large eggs, and added a sprinkle of cinnamon. I do think that the recipe is a bit vague when it came to the topping though. My topping came out perfectly and here's what I did. I let the butter come to room temp and cubed it. I mixed it with the other topping ingredients until the butter was well blended, there should be no loose flour or sugar. I baked it uncovered and had to let it go about 45 minutes. At 30 minutes, the top was still watery. You MUST leave it in until the topping is crisp on the edges and firm in the middle, that’s what makes it so good. I didn't see a need to double the topping recipe. This recipe is perfect to make the day before. Just make the sweet potato part, cover, and put in the refrigerator overnight. Make the topping right before you pop it in the oven and it’s perfect!Read More
AWESOME! I did make a few changes. I used brown sugar instead of white and used only two eggs to give it more of a mashed sweet potato feel instead of a pie texture. Oh, I cut the vanilla back to one tablespoon, it's plenty.I also added 1/4 teaspoon salt, it really enhances the flavor. I've made this many times and I never used all the topping, I like it to resemble a side dish, not dessert. But everyone loves it and we have it numerous times throughout the winter months. Thank you!Read More
Wow! This was the hit of Thanksgiving! It is very creamy and rich, so if you don't care for very sweet sweet potatoes, I suggest omitting the 1/2 c. of white sugar. I only used 1T of vanilla (that was plenty!), 3 extra large eggs, and added a sprinkle of cinnamon. I do think that the recipe is a bit vague when it came to the topping though. My topping came out perfectly and here's what I did. I let the butter come to room temp and cubed it. I mixed it with the other topping ingredients until the butter was well blended, there should be no loose flour or sugar. I baked it uncovered and had to let it go about 45 minutes. At 30 minutes, the top was still watery. You MUST leave it in until the topping is crisp on the edges and firm in the middle, that’s what makes it so good. I didn't see a need to double the topping recipe. This recipe is perfect to make the day before. Just make the sweet potato part, cover, and put in the refrigerator overnight. Make the topping right before you pop it in the oven and it’s perfect!
I made these twice, the first time I followed the recipe and found the potatoes to be a little too sweet for my familys taste but LOVED the topping. The second time I used your topping & I mashed the potatoes with a little cream, butter, cinnamon s&p &1 tsp vanilla. They were SOOO good. I had all 15 of my guests raving & asking for the recipe.
My entire family LOVED this recipe! It was such a hit. I used my mix master fitted with the wire whisk attachment to cream all the casserole ingredients together, and it worked really well. It turned out so smooth and creamy. I added about 3 tsp of cinnamon, and about 2 tsp of nutmeg which I think, was a really nice addition. I had a little trouble with the topping. Nothing serious, it may have been my fault actually (I might have measured the butter wrong I later realized) . It wasn't crumbly at all so I added extra flour and brown sugar until it got to the consistency that I was happy with. I mixed about 1 cup of chopped pecans in the the butter/sugar mixture and evenly sprinkled it on top. I then used 1 small bag (about a cup) of whole pecans and made a boarder around the edge. (The whole pecans got toasted during the cooking process and were SO GOOD!) I then sprinkled just a little extra cinnamon and nutmeg on top. I was able to make this in the morning and cover it and chill it until that evening when I put it in the oven. DELICIOUS! This will be added to the Family Holiday Faves! Thank so so much for sharing the recipe!
This was the most amazing sweet potato recipe I have ever eaten..everyone was licking their plates.. I couldn't keep my daughter out of the pan.. she had a spoon in her hands the whole time and when you would turn around she was eating it... so if you are having many people to dinner, you better make two of these recipes.. when I bought my potatoes I made sure I got all the same size.. then I cooked one in the microwave to see how much potatoe I would get.. it yields 1/2 cup so then I put 7 sweet potatoes in a 9x12 pan in a 400 degree oven for 1 1/2 hrs until they were well done then took out all the sweet potatoe with a spoon.. it was exactly 4 cups.. I used 1/3 cup sugar and 1/4 cup firmly packed brown sugar because I like the flavor of brown sugar in sweet potatoes and added 1/2 tsp salt to the mixture, it brings out more of the flavor.. I also baked it an additional 10 min.. all ovens are different.. I was told I have to make another one today for the left over turkey...
I made this for Easter dinner. I LOVE sweet potatoes, but hate the mess of "candying" them. This was the perfect solution. I used canned sweet potatoes to cut down on prep time and cut the sugar in half. I also just mixed all topping ingredients without the butter, then melted the butter and drizzled it on top. I also used only 1 egg, as I didn't want to take a chance on the dish being runny. It was excellent. Just sweet enough, and the vanilla added the perfect touch. Will make this often.
Wonderful! I got so many compliments on this dish. It is sweet, but its a nice compliment to a Holiday dinner. I added more brown sugar and marshmallows for a nice thick topping. Thank you!
Absolutely AWESOME! Five stars +. And easy and fast to make, too. Thank you for sharing such a great recipe. It will be a Thanksgiving tradition for us from now on.
I used walnuts instead of pecans to give it a hearty flavor and texture. I also whipped the sweet potatoe mixture in my Kitchen Aid mixer for about 2 minutes to make it nice and fluffy. It turned out great. People who didn't like sweet potatoes even ate it- no left overs!
This recipe is so great!!!! Everytime a holiday or family get-together comes around, everyone asks me to make these. I don't mind, because it is such an easy one to prepare. I would recommend this one to anyone!
Thanks for sharing this great recipe, Mike. Its so rich and creamy that it suggests being used for dessert as well as a side dish.
AWESOME! I did make a few changes. I used brown sugar instead of white and used only two eggs to give it more of a mashed sweet potato feel instead of a pie texture. Oh, I cut the vanilla back to one tablespoon, it's plenty.I also added 1/4 teaspoon salt, it really enhances the flavor. I've made this many times and I never used all the topping, I like it to resemble a side dish, not dessert. But everyone loves it and we have it numerous times throughout the winter months. Thank you!
This is fantastic. I am required to make this every Thanksgiving! I did make a few changes. I used brown sugar instead of white and used only two eggs to give it more like mashed sweet potatoes and less like pie. I cut the vanilla back to one tablespoon, it is enough flavor without being overpowering. I also added 1/4 teaspoon salt, it really enhances the flavor. I've made this many times and I never used all the topping, I like it to resemble a side dish, not dessert. The kids love it and it has converted more than one "I hate sweet potatoes" resister.
Don't go by the photograph in this recipe. It absolutely doesn't do this dish justice! Once you try this recipe it will become a Thanksgiving tradition, it is that good! I wouldn't even consider making sweet potatoes any other way for our Thanksgiving dinner. I have even made this several days ahead and froze it, then took it out of the freezer the night before and left it on the counter until I took the turkey out of the oven. While the turkey was sitting waiting to be carved, I popped this dish in the oven as well as a few others for about 20 minutes and everything was ready to go all at the same time with very little effort on my part! Easily a five star dish!!!
This is my all time favorite sweet potatoe recipe. I usually halve the eggs and forget the heavy cream and it still comes out good. I also add a little more sugar if the sweet potatoes aren't sweet enough. The pralines are what makes it, so yummy! I use room temp butter and then hand cream w=them with the flour and brown sugar till it has a smooth consitency. Do not use melted butter, trust me, I tried it both ways!
I have made these for several years for Thanksgiving and Christmas. This is by far the best sweet potato recipe I have ever made. The only changes I make is I do only use two eggs instead of four. I prefer the consistency with only two eggs. Great recipe and beautiful on the holiday table!
I have made these at the holidays for about 3 years in a row now and they are always asked for again. Make sure to choose a large dish for baking, as potato mixture will pouf a bit while cooking. I bake my sweat potatos the day before, mix and refridgerate until next day. Pop in the oven when the turkey comes out to rest and be carved, works for me!
Delicious!!! I substituted canned yams (rinsed well), only 3 eggs, and I cooked it for 45 minutes rather than 30 (to make sure it wasn't too liquidy). Turned out great! Topping is the very best part - WOW - yummy!!!! The sweet potato part underneath was just a tad watery, but that could be because I used canned yams instead of fresh. The only thing I didn't like was the overwhelming vanilla extract flavor - it was way too strong for my taste. Next time I'll use 3 eggs again instead of 4, but will use fresh sweet potatoes and only 1 Tbsp of vanilla extract. Highly recommend this recipe to anyone who loves sweet (because this one is!) sweet potato casserole. DEE-LISH!
Wow, its fantastic. This is the best for sweet taters. It will be the Thanksgiving tradition in my house, thanks so much, I can't say enough how good this was.
My uncle asks me at every family gathering if I have brought these...even birthday parties! ;-)
Thank you sooo much for sharing this recipe! My whole family loves it! I don't wait for holidays to serve it!! Highly recommend, even to those who don't normally like sweet potato lovers.
I've been using this recipe every Thanksgiving & Christmas since I found it 9 years ago. I do NOT like sweet potatoes. Would never touch them but always had a can for my mother at holidays. I found this recipe and couldn't stop eating them!! All my guests rave about them and ask for the recipe. I love 'do-ahead' recipes and this is one of my favorites. Made a convert out of me! Aunt Tilly
Everyone loved this recipe! Very very good. Easy to make up ahead and sprinkle the topping on just before you pop it in the oven. I cut the white sugar in half and you could even use less and it would still be very good. Used a scant cup of brown sugar for the topping and had some of that left. Everyone had seconds! YUM!!
I've made this for the last 6 Thanksgivings and it's always a hit. We are not sweet potato eaters, but this is delicious. Everyone loves the topping, so I usually double the amount. It does make a lot, but you probably won't have too many leftovers.
This was a hit. I reduced the white sugar by 1/2, but quite frankly, I could have eliminated it all together. I left out the vanilla too. We had so many compliments on this dish. Will definitely make it again.
This recipe is such a hit everytime I make it, everyone wants the recipe. Even if you thought you didnt like sweet pototoes, give this a try. I cut back the mega calories by using regular 1% or 2% milk instead of the cream. I also add nutmeg which really gives a nice flavor. I cut the brown sugar to 1/2 cup instead, there is plenty with 1/2 flour, 1/2 cup brown sugar.
Fantastic rich sweet potato recipe for a special occasion. We always have it on our Thanksgiving table and everyone loves it. I have been asked for the recipe for this on many occasions.
I made this for Thanksgiving with rave reviews so I did it again for Christmas. Then we had a welcome home party for my daughter who had been gone over the holidays. The most-asked question was, "Are you going to make those yummy sweet potatoes again?!" DEFINITELY a favorite. Some thought it should be dessert. It is so rich and sweet that I'd say the 6 servings stretches to 10-12! Thanks for the recipe!
I love sweet potatoes, and this was a good recipe, but I thought it had waaaay too much butter- there were pools of butter after I scooped out servings. I will make again with less butter and probably one less egg.
Even better than the other sweet potato recipe I reviewed!!! I doubled the streusel toppping. Use the heavy cream, it makes all the difference!!! Will be used for this Thanksgiving and Christmas! Thanks for sharing!
I made this for Thanksgiving and everyone was ranting and raving about it! The vanilla makes it taste like ice cream, yet it's still not as sweet as traditional candied sweet potatoes. Absolutely delicious!
made this recipe for Thanksgiving I brang the sweet potatoes to my aunts and wanted something different than the normal sweet potatoe recipe i make. I got RAVE reviews on this one. Even my mom who doesnt like sweet potatoes liked it. She even told me i had to make it for christmas dinner at her house sooo here we go getting ready to make it for the second time for christmas dinner at my moms! Thanks for this one.
PERFECTION! I made this for Thanksgiving and Christmas this year. I was never big on sweet potatoes, but I tried this recipe for the sake of my family. I was glad I did, now it is a favorite of my own! In fact, we were eating the leftover portions for breakfast this morning! I used eggnog in place of the cream which was great, and used pure cane sugar instead of white sugar. I have also prepared it using left over candied yams. This will be a regular in my house! Thanks so much!
If I could give this 10 stars, I would. This is my favorite sweet potato recipe I've ever tried! I followed the recipe exactly, and it wasn't quite done at 30 minutes, so I cranked the heat up on the oven and gave it 5 or so minutes at 450 to crisp up the topping. My fiance who will "eat everything......except sweet potatoes" said this was amazingly delicious and had a HUGE helping after trying mine. I can't give it higher praise than that! I served this as a side dish to some deep fried catfish filets for an awesome Southern-style meal.
I had an early Thanksgiving dinner this year and used this recipe. Everyone loved it, including my boyfriend who is usually not a fan of sweet potatoes. It is also my opinion that it looks more elegant than the sweet potato recipes that require a marshmallow topping. I would not change a thing about this recipe.
This is the second Thanksgiving I have made these delicious sweet potatoes, tonight many people raved about it. Thank you so much for submitting this recipe. It's wonderful as is but I added orange zest, light sea salt, cut back the vanilla extract a bit and replaced it with a light splash of orange juice and VSOP Remy. Increased bake time to set 15 minutes more. Thank you again.
My best friend brought this over for Easter and I fell in love with it. Now I make her bring it for every Holiday dinner. YUMMY!
I've made this every year for Thanksgiving for several years, and it's always a huge hit. In the past, I always followed it to the letter. This year, I forgot to buy heavy cream, but happened to have half and half on hand. I made the substitution and nobody noticed. I have decided to keep that change to save the calories and fat a little bit.
I've been making this every Thanksgiving for 4 years. I cut back on the vanilla to 1 T, I thought it tasted too much like alcohol with the original amount. I bake mine longer, until the center is almost set, it tastes soo much better. Otherwise it was too runny and didn't hold it's shape.
This is simply too good for words- I used dairy mashed sweet potatos, and only half of the sugar called for. The topping required a lot more flour than called for, but maybe I did something wrong? Will make often.
Wow! My sister, who hates sweet potatoes, took leftovers home! We had some visitors from Mexico rave over them too. Luckily I made extra for a party I was attending the next day or we wouldn't have had enough for dinner and leftovers!! (I had to make another dish for the party!) Thank you for this recipe.
This has become a staple for our Thanksgiving dinners. If I didn't make them I'm sure my family would riot. They are so easy to make and I've even made them the night before so that I can focus on other dishes the day of Thanksgiving.
Been using this recipe for almost 10 yrs. It has indeed become a "tradition". ONE IMPORTANT TIP:!!..... Use a food processor to make the smoothest, silkiest, yum-yum sweet potatoes you will ever ever eat!.... I started once using my stand mixer with the whisk attachment, but it just didn't make it smoooooooth enough. I ended up putting it into the processor. What a difference!!....
I really do not like sweet potatoes, but this was awesome! Tasted like having desert with dinner.
My husband is the only person in our family who like sweet potatoes. When I made this recipe, EVERYONE ate it and asked for seconds. It really is that good.
It turned out pretty good, except I would use half the amount of vanilla extract...
For thos of us who like sweet potatoes - this was by far the favorite dish this year!
This recipe was the disappointment of my Christmas meal. I actually double checked the recipe after trying it to make sure I had made it correctly. Not one of my guests was impressed either. The praline crust was good, but the actual potatoe mixture itself was tasteless and flat. I expected a melt in your mouth, sweet-sweet potatoe mixture...instead it was bland, far too souffle-like for my liking, and not at all attractive. I will definitely not make this dish again and find a simple combination of sweet potatoes, butter and brown sugar to be not only much easier, but far tastier than this dish.
Wonderful! I would definately cut down the vanilla to 1 T though, very overpowering with 2. Cut down to 3 eggs and a little less cream for a firmer texture. Topping was incredible! YUM!
I have made these a few times and they are great! Last time I cheated with canned sweet potato - drained and used half & half instead of heavy cream and they still were perfect. Everyone loves them.
A Thanksgiving must. I usually use canned sweet potatoes
These were terrible!!!...way too sweet for a side dish. No one cared for them.
Now the family wants this every Thanksgiving. Been making it for years. I use two cans of yams which makes it very easy. Yum yum
Wow! Very sweet and I omitted the sugar. Definitely not something to serve along side honey baked ham. Better with turkey or a roast.
I have been making this recipe for years and my hubby (the world's pickiest eater) requests that I make this several times through the year! The only difference is I use 2 eggs instead of the 4. We are also now a gluten free family (Celiac's) and this adapts well using gluten free flour. If you try this be prepared for everyone wanting the recipe!!!!
I wasn't really impressed. I used baked sweet potatoes. Maybe if I had used canned it would have come out a little sweeter, because of the syrup they are canned in. What was the point of the eggs??? The sweet potatoes weren't sweet enough to me and the topping was a bit too much. But maybe I am just used to the marshmellow topped sweet potatoes. I was thinking maybe next time I would use canned swwet potatoes and leave them whole and add the topping to them. I won't be giving up on them. Thanks anyhow for a change of pace.
I made this for christmas, everyone just loved it. Since thats all they talked about. Thank you for such a awesome recipe.
I made this for thanksgiving and they were awesome. My husband who is not a big sweet potato person loves them. He has even been eating the leftovers.
This recipe has become a Thanksgiving staple for my family!!! I have prepared Praline Sweet Potatoes for 4 years (or so) now, and family members look forward to it. It is a little like having dessert before "dessert time," which is fun! The flavors are wonderful, and the dish is impressive (but do-able for this non-cook). I use real sweet potatoes (not yams), which I believe this adds a delicate, elegant quality. If you have a sweet tooth, you will love this dish!!!
Everyone who trys this asks me for the recipe! It is excellent!
I tried to lighten this one up by using light cream, a margerine/butter blend, only 2 eggs, 1 TBS vanilla, no white sugar and just 1/4 cup of brown sugar. So I changed it considerably, but it came out great!
This recipe was a huge hit! I made it for Thanksgiving and it got gobbled up. (no punn intended!) The only change I had to make was I cut WAY down on the vanilla. I felt it was overpowering. I would add only 1 tsp. I did that the second time I made it and it was perfect! Thanks for such a great recipe. It gets eaten by all, even people who dont like sweet potatoes!
OMG!!!! I could so easily live on this stuff it totally rocks and it is sooo easy to make! Is it legal for food this good to be so easy? The sweetpotato part has a flavor that makes one think of custard and light delicate texture that is totally decptive in that this dish is deliciously rich. My mom does not care for sweet potato casseroles because of the sweet topping. But I think this would taste great with just say the nuts on top. The sweet potato part is just that good. And for convenience the potatos can be boiled and mashed way in advance and kept in the fridge or freezer and the same goes for the topping. So then the day you need it you can quickly whip up the sweetpotato custard and add your topping. Easy Breezy on the day of serving. I also found that using the conversion feature on this site worked successfully in allowing me to make a much smaller portion (2 servings) which is important as I knew I would be the only one eating them at our small family gathering. I think I might start keeping the fixings for this in my fridge so that I can make it as a treat for myself.
Super! The hit of any holiday meal. My son who just left home wasn't going to come for dinner on Christmas unless I made these! First thing out of his mouth was...where's the sweet potatoes? A delicious dish, turned out wonderfully.
This is a hit every year at our holiday dinner. I follow the recipe exactly and it turns out great everytime. It's nice because I can make the sweet potato mixture the night before then I just sprinkle on the topping before I bake it. Good and easy!!
Everyone loved it. The topping is so yummy, I could not get enough of it.
Fantastic! My family loved this recipe. It's high in fat, so I don't plan to serve it often but it will be a staple for holiday dinners. I bought canned sweet potatoes, drained them and mashed them to save time.
Amazing, wonderful - and good for you (that is what I am telling myself after all the helpings I had and my company had). It was gone in no time!
My mother-in-law gave me this recipe several years ago and it is a family favorite. However, over the years we made a few changes that I think put it over the top... We add to the potato mixture, cinnamon and rum. The rum is what really makes it rich. I also mix all of the dry topping together, spread it on top of the potatoes and then drizzle with melted butter. Seems easier to me. This dish is also great because I can prepare it the day before and then bake it the day I need it.
EXCELLENT! We wanted a change for the holidays instead of the usual Candied Yams...well we now have a keeper. Only thing I would do next time, is to make sure I put it in a 9x13 pan so the sweet potato to topping ratio is better. We were out of heavy cream and used evaporated milk and it was still awesome!
I was nervous about making this recipe because I have previously made excellent mashed sweet potatoes. I'M SO GLAD I DID! The recipe is wonderul and received many accolades. I did cut out the white sugar for it seemed as if the brown sugar would provide enough sweetness and added 8 oz. additional butter for an additionally buttery taste. I also added cinnamon to taste, about 2 tsp. However, the recipe stands on it's own as being EXCELLENT! Thank you for providing it!
My husband and I made this recipe for Thanksgiving, and everyone absolutely loved it! It as the first leftover that was wiped out of our fridge. I highly recommend this recipe to everyone!
This was a huge hit at Thanksgiving. Even folks who normally don't eat sweet potatoes were bragging on it. The only thing I did differently was I used six cups of mashed sweet potatoes and left all the other measurements the same for a four-cup recipe. Most excellent!
We used chopped sweet potatoes instead of mashed and they still were great...also they are really good with coconut mixed in with the other toppings.
We have a family recipe for praline sweet potatoes that we have served all my life. I did Thanksgiving out of town this year and didn't think to bring my recipes so I was scrambling for this one. I was so happy with how it turned out. Everyone thought it was the best ever, little do they know it wasn't the old family recipe!
EXCELLENT!!!! This will be my third year using this recipe and I will make every year for the rest of my life!!! It is delicious!! Even the people who don't usually eat the sweet potatoes dive in for seconds!!! No need for any changes to the recipe, perfect as is!!! Thanks!!!
Absolutely amazing! These sweet potatoes were a hit at my Thanksgiving dinner! I did not add the sugar to the potatoes themselves...I wanted the natural sweetness of the sweet potatoes to shine through, and it did wonderfully. Several of my Thanksgiving recipes called for pecans, but I could not afford them (they are rather pricey here!) so I used toasted chopped walnuts instead. Couldn't tell the difference! These potatoes have a wonderful smooth texture and the crunchy topping is incredible. Definitely a keeper...my husband insists that I make this dish a Thanksgiving tradition from now on! Highly recommend!
This recipe has become a classic and favorite around here. Just a few updates after yrs. of making it. First, white sugar is un-necessary... plenty on the topping. Also, I tried splitting the recipe into two graham crusts to use as pies for a bake sale and they were taken quickly. I have found this is at least a 45 min-1hr. bake. If you have a mix master, it helps get it mixed very well. I also toss in pumpkin pie spice and cinnamon or whatever I feel like. Make sure to use rectangle dish b/c the topping is plentiful! Get some on your plate b/c it won't last for leftovers!!!! (If using fresh, use 4 potatoes)
My husband just loves his mother's sweet potato recipe (the kind that has marshmallows in it)-- every Thanksgiving he looks forward to it. I made this recipe last Thanksgiving & I gave his mom a run for her money. He says he has a new favorite--maybe he was just being sweet, but I even had my "veggie hating" nephews eating it-so I think it must have been pretty good. Thanks for a great recipe.
Thought I would get out of making these this year, but SOMEONE requested them. Not that I don't want to eat them all up or anything!! These are memorable, delicious, and set off the Thanksgiving feast so well. DO NOT use the picture as a guide, they are just beautiful and beyond delicious!! Nom nom nom as my daughter says. If they lasted long enough I would take a picture and post it - but who wants a picture of an empty, scraped clean dish??
Huge hit this thanksgiving. Next time I will use real sweet potatoes instead of canned and I'll cut back on vanilla, 2 Tbs is a little too much. Also a little less white sugar, but overall very tasty.
After reading previous reviews I revised recipe to my families liking. Everyone loved it even my 10mth old son. Recipe makes a huge amount. My recommendation is to divide into 2 dishes and freeze one for later. I usually prefer the sweet potatoes that are made with pineapple but this one was great. Thank you!
This is a fabulous recipe and works so well for holidays as well as other dishes. A surprise hit for those it's served to and I rarely see any leftovers - and then others want doggie bags! Excellent!
Whenever we attend a holiday buffet, this is my traditional sweet potato offering. There is always one sweet-potato hater in the group, and invariably this is the person who raves about the "casserole." It is rich, but the butter, eggs, and whipping cream change the texture of the potatoes. It becomes more appealing to people who insist they don't eat sweet potatoes. I never have left-overs.
The sweet potatoes were great, my family loved them. I will make this recipe again, but next time I will use less pecans, the think the recipe calls for a little too much.
TO DIE FOR!!!!! And I don't like sweet potatoes! I made these for Thanksgiving and now have a double batch in the oven for Christmas tomorrow. I added some bourbon to the brown sugar mixture and it gave it a little extra ooomph. Try this try this try this! It's soooo yummy! Worth every single calorie!!!
OMG... This was such a hit. Next time I'll have to double the recipe. I followed a few suggestions and used brown sugar, sprinkled the top with cinnamon and baked for 1 hour!YUMM!
Absolutely wonderful, I thought my family would balk at the change from our traditional, but everyone went nuts over this! I did make some changes. I cut down the butter to half, I cut down the sugar by one third, I substituted evaporated milk for the cream and cut back by about half, and I topped the whole thing with marshmallows instead of the praline. A total hit with everyone!
This dish was a huge hit. I would suggest cutting the sugar in half. The potatoes were a but sweet after using the amounts listed in the recipe.
Fabulous! I made this last year for Thanksgiving and it got gobbled up quick :) It is now one of my most treasured recipes, and I will be making it for several holiday parties. Thanks for sharing!
Excellent! Never had I had so many raves for one recipe. Everyone that tried it love it. I used canned yams in it instead of the fresh sweet potatoes but all turned out just perfect \"/
Three teenagers wanted to make a sweet potato recipe for Thanksgiving, so I found this one and gave it to them. They worked very hard making it and were very proud of themselves. Unfortunately, noone cared for it. I checked the recipe again and think I found the problem. It calls for 2 tablespoons of vanilla, I think that is incorrect. Thank you.
These are definitely the best sweet potatoes you'll ever eat! I made these last Thanksgiving, and was requested to bring them for Christmas and New Years celebrations as well.
This recipe was so good! At first it seemed a little too liquidy, but it baked perfectly!! A couple of my family members thought it was a little too sweet. Maybe lessen the brown sugar a little?
This was really delicious, but it serves way more than 6 unless this is all that you are serving. I used canned yams, drained and then mashed them in the can with my immersion mixer. A very nice change of pace, everyone was happy not to see marshmallows mixed in with the yams or sweet potatoes. Thank you.
This is a WONDERFUL dish!! I don't generally eat leftovers but ate this 3 days in a row, made another batch for friends (who requested the recipe after one bite!) and ate it 3 more days!! This dish is definitely getting added to our Thanksgiving menu!! Thank you so much!!!
I found this recipe in the "Tried and True" Cookbook and I 1st thought the butter amt of 1/4 POUND was a typo. I thought they meant 1/4 cup, but I made it as directed and there was so much butter when this was done that the sweet potato part seemed to be swimming in grease. I then found the recipe on the website and it still said 1/4 lb. That is WAY too much butter for this recipe and it wasn't even very good. I will not make this again. Be careful if you are on a low-fat diet.
This was a huge hit at my office party. I used canned sweet potatoes which worked just as well and I also added 2 cups of mini marshmellows after baking and baked for an additional 10 minutes. Perfection! There were no leftovers and someone even commented that this tasted just like their grandmother's recipe! Just the right amount of ingredients. I wouldn't change a thing! Thanks for a wonderful recipe Mike!
The four stars are mainly for the topping because that was excellent but otherwise the flavor was a little lacking and I had to add a little cinnamon, nutmeg and ground cloves to make it taste better.