This is a great recipe with a great presentation. I used the Magnolia Bakery's red velvet cake recipe (find it on epicurious..com) with HALF the recipe on this site for Cream Cheese Frosting II. It will turn out too moist if you use the full frosting recipe so use half and mix it with about 3/4 of the red velvet cake. I used others suggestions and let the cake cool for 30 min before mixing with the frosting, refrigerated it overnight, rolled into balls, froze for 1/2 hr then used vanilla almond bark for the coating. They were PERFECT, I have served them for 4 occasions in the last month, drizzle on some dark chocolate or roll half in chocolate sprinkles for best presentation. I had trouble finding the almond bark but finally found that Walmart carries it so be sure to look there!

Reviewed On: May 8, 2010

Waaaaay too salty, overwhelming "onion mix" flavor. I am going right back to slicing my sweet potatoes, mixing them with olive oil, sea salt and black pepper and cooking for about 40 minutes on 400. Much tastier and much more of the potato taste than this recipe offers.

Reviewed On: Nov. 7, 2009

This was delicious and I love that it uses plain yogurt instead of fat laden cream, a very tasty healthy recipe! Roasting all the veggies gave it outstanding flavor.

Reviewed On: Nov. 7, 2009