This is a delicious recipe and takes maybe a half hour to prepare, tops. I brushed the cakes with olive oil and broiled them instead of frying. Also refrigerated them for a bit before cooking to ensure they would not crumble when I flipped them over in the oven. Other than that, I followed the recipe exactly and they came out wonderfully.

Reviewed On: Jul. 15, 2008

I really enjoyed these, and I'm not a big sweet potato fan. Will definitely make them again. They don't taste much like regular fries but rather work on their own merits - so view this as trying a new recipe, rather than making a substitute for something else. Having said that, they go great with ketchup and hamburgers. Thanks for the recipe!

Reviewed On: Jun. 22, 2008

I was very happy with how this recipe turned out and will definitely make it again. I had never heard of wheaten and was a bit concerned by the lack of yeast or rising time in the recipe. I did an internet search and found out that in wheaten (aka brown Irish soda bread), the buttermilk and baking soda cause the bread to rise during baking. The bread doubled in size during baking and had the consistency of cornbread; in fact, we had it with chili and it was excellent. It would be great with any meal that you'd typically have bread as an accompaniment. The dough was sticky and did not lend itself well to being free formed on a flat pan. I used the bottom of a ceramic tortilla warmer as a pan. A round cake pan would probably work well, too. I used 2 TB butter instead of 1/4 cup margarine, reduced the oil to 1/8th of a cup, and used low fat buttermilk. The bread was still very moist and did not feel or taste "low-fat". I also did not sprinkle sugar on top before baking as I wanted a more savory bread.

Reviewed On: Feb. 4, 2008