I finally met a sweet potato that I liked! I've never had any that I liked without being in a soup or something, but I really enjoyed this recipe. It was easy to make, quick to prep, took minor alterations well, and was well worth waiting for. I added it to the top rack of the oven to cook while my Thanksgiving turkey was finishing. Great addition without yet more super sweet stuff! Since I'd searched dozens of recipes prior to deciding on this route, I ended up adding a couple of spices, namely Hungarian paprika and cayenne pepper. Oh, and I tossed in some rosemary. Not being sure how those would taste strength-wise, I only used two pinches of each of those, too. It worked out quite nicely and not hot. Thank you for sharing this recipe!

Reviewed On: Nov. 26, 2010

Using thighs instead of breasts, and a straight 1/2 cup of bourbon rather than 3 oz, I stir-fried this after only an hour's worth of marinating. After letting the marinade reduce for 20 minutes or so, it became a nice sauce. I don't know what's happened where other reviewers have had it seem like too much bourbon.

Reviewed On: May 9, 2010

Baked as instructed. Nice flavor, but it was harder to cut than I expect from a graham cracker crust.

Reviewed On: Nov. 11, 2009