"I was looking for something to do with leftover honey roasted sweet potatoes and came across Anne's recipe...Wow this is a keeper! I made the topping in the food processor then separately processed the cold sweet potatoes (first drained any honey and olive oil). I omitted the apricot as my husband is allergic and used the juice of a whole orange"

"This recipe is wonderful, I make it very often. I don't always use all the seasoning depending on my mood and sometimes I add a little apple juice for sweetness. The nuts I usually bake instead of fry by boiling in water 3 minutes and covering in powdered sugar pinch of cayenne or cinnamon and bake 10 minutes 400. But all in all, a great recipe"

"I have made sweet potato fries 20 different way! NONE Compares! This is the best recipe I have ever tasted. There are two of us so I made half a recipe! What a mistake! Should have made it all! The seasoning is fabulous! Great Job! You always had my vote!"

"The turkey roulade was amazing! My stuffing was slightly different - wild mushroom - because I don't eat sausage. This was a beautiful presentation. I removed the skin (after the butcher de-boned), butterflied and pounded then wrapped the skin around the roulade. The string tying was tricky but after the first tie I got it and it worked great. The roulade was browned perfectly and the skin crisp. Since no one in my family eats dark meat - this is my new Thanksgiving. Ina, you are the best!

"The turkey roulade was amazing! My stuffing was slightly different - wild mushroom - because I don't eat sausage. This was a beautiful presentation. I removed the skin (after the butcher de-boned), butterflied and pounded and wrapped then put the skin around the roulade. The string tying was tricky but after the first tie I got it and it worked great. The roulade was browned perfectly and the skin crisp. Since no one in my family eats dark meat - this is my new Thanksgiving. Ina, you are the best!

"The taste was devine! The process took 4 hours and was probably the hardest thing I ever made. I had a lot of trouble making the balls with a mellon baller and using the ice cream scoop for the outside. The heating pad was a disaster so I finally put over simmering hot water off the stove. I found that the chocolate coating once it starts to set up won't adhere to the ganash center. The taste was worth the effort. Next time I will change: Use 2 spoons to make the ganash centers. Use a chocolate 2 prong fork for dipping. I used Ghiradelli chocolate which was fabulous. The recipe is great, the execution is an easy fix.

"The taste was devine! The process took 4 hours and was probably the hardest thing I ever made. I had a lot of trouble making the balls with a mellon baller and using the ice cream scoop for the outside. The heating pad was a disaster so I finally put over simmering hot water off the stove. I found that the chocolate coating once it starts to set up won't adhere to the ganash center. The taste was worth the effort. Next time I will change: Use 2 spoons to make the ganash centers. Use a chocolate 2 prong fork for dipping. I used Ghiradelli chocolate which was fabulous. The recipe is great, the execution is an easy fix.