If I had followed this recipe to the T, it would have been extremely bland. Here's what I did to make it yummier: curry powder, cayenne pepper, cinnamon, 3x the amount of yogurt, 2x amount of ginger. To make it easier to peel, I cut the squash in half and baked it at 400 with some water in the pan. I let that cook until I had my sweet potatoes prepped and in the pots. By the way, this recipe makes A LOT. I have at least two weeks' worth of lunch. It took me about an hour and 15 minutes to make it.

Reviewed On: Oct. 12, 2009

For now I'm giving this three stars. The lack of manual instructions is frustrating, especially for those of us who don't want to use a bm. Thanks to the user who posted non-bm instructions! The flavor is ok, but a tad sweeter than what I wanted. My bread didn't rise at all, but I think that is probably my fault: I only had 2.25 tsp of yeast, and I didn't let the dough rise after kneading. I will be trying this again, though!

Reviewed On: Jan. 21, 2009

easy and delicious!

Reviewed On: Dec. 26, 2008