I made this for family Christmas and served it with a variety of chips. I didn’t intent to make changes, but I didn’t know what the cheese spread called for was, so I used a tub of garlic and chives cream cheese, which was 7.5 oz., so I decreased the mayo to 1/4 cup to help make up the difference. It was quite tasty, and even better with sliced French bread that was on the table versus the chips I brought. Later, I ate some cold with chips and I actually liked this better cold.
These meatballs are easy and delicious. Watch the measurements! I found a can of cranberry sauce to be 14 oz and this calls for an 8 oz “can.” The lemon juice adds nice acidity. My only change was to add about 1/2 t of Worcestershire sauce. I also made this with frozen meatballs (NOT Italian) and it only needed 2.5 hours on high in my slow cooker.
Very good recipe. I love sweets but this may have been a little too sweet for me. Next time I will try cutting the sugar back by a 1/4 cup. I used a cookie scoop to place them on the pan and they ended up spreading nicely to the perfect thickness. I had a problem with subsequent pans and the cookies cooking too quickly so I turned the temp down to 325 degrees but I was using convection oven and that's new to me so perhaps that is needed in convection ovens regardless. These were chewy the following day.
This is delicious-dense and moist. My only change was to add the juice and zest of one lemon and some vanilla extract. I did not have a problem with it being dry as some reviewers noted, but I watched the time in the oven carefully.
I like that this recipe calls for 1/2 the sugar as most sweet potato casseroles. It was good, but the sweet potato portion seemed to be missing some flavor (and I baked my sweet potatoes instead of boiling).
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