I like the baked sweet potatoes topped with marshmallows at this steak restaurant we go to, so I wanted to find something similar on a bigger scale for Thanksgiving. This recipe was what I was looking for. I used fresh potatoes--I've never cooked with sweet potatoes before so this was different. I used this new "brownulated" brown sugar instead of regular brown sugar--bad idea. I ended up not serving this with the meal because the potatoes were still not done. The next day I added more orange juice (maybe 1-1.5 Cups) and covered with foil and baked for another hour and a half--after all of THAT, the potatoes were done! The "brownulated" sugar was still grainy and the marshmallows melted in and disappeared but overall, it is a wonderful recipe that I hope to try again and hopefully it'll come out perfect.

Reviewed On: Nov. 29, 2008

I doubled this recipe believing that I would have more people to feed this Thanksgiving, (we don't eat turkey). My brother helped me with prep for dinner and we made a brown sugar rub, added a halved lemon and onion to the cavity instead of celery. I try and cut out salt as much as I can so I only used the black pepper. We also omitted the onion powder as the rub had so many other spices in it besides brown sugar--which was rubbed on the outside and in. Since this was the first ever chicken I've roasted, I followed the cooking guidelines as if it were life or death, I'd hate if my family got sick because I didn't cook the chicken right--that said covering the chicken at the end really holds in the heat and gets the meat to the temperature it should be at. The chicken was devoured within minutes of hitting the table--this recipe was definitely worth the 5 stars and raving reviews.

Reviewed On: Nov. 29, 2008

I made this recipe excatly as it was written and it turned out dry and nobody would eat it. I guess it wasn't my family's taste. Next time I'll add more broth and just toast the bread or just let it dry out instead of drying and toasting.

Reviewed On: Nov. 29, 2008