About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Michelle Evans says

    I will be using this for Thanksgiving! I love that you can roast these in advance. With all the other casseroles everyone wants, this will help a lot.

  2. Sarah says

    The original recipe reminds me of a Weight Watchers one my mom uses for yams for Thanksgiving. She boils the yams first, then peels and slices them into a baking dish with orange juice, pineapple chucks, cinnamon-brown sugar and butter. I bet you can get a better tasting dish that is closer to the original by simply par-boiling your sweet potatoes.

  3. Tea says

    5 stars
    Tried this tonight and it was fabulous. Decided to substitute whole oats for flour, reduced the butter for health reasons, added a few extra walnuts to replace missing butter….. Thoroughly enjoyed! Thank you.

  4. webbiest says

    You can save a lot of time (and energy!) when roasting sweet potatoes by blasting them in the microwave first for at least 5 minutes. At least the first 30 minutes of roasting just goes into getting the potatoes warm; no browning is going on yet. once you get the sweet potatoes nice and hot, roast them until they are as soft as you want to get them.

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