Reviewed on Nov. 21, 2012 by Carol Z.
I have been making this recipe since I first found it in TOH magazine, a long time ago. No one has ever asked me to bring anything different to Thanksgiving dinner since then. We all love it. I cut back on the syrup about 1/3 as it is pretty juicy to transport. I have also added a sprinkling of dried cranberries to the topping along with the nuts. It adds color & additional flavor to the dish. We eat the leftovers, if there are any for breakfast. Couldn't find my copy this year. So glad to find it online. I cook the potatoes whole & unpeeled the night before, so they are cook to peel in the morning. One time I overcooked the potatoes. I mashed them with the syrup & seasonings. Added the topping. Turned out just as terrific.