I loved the Amaretto in this recipe--I never would have thought to add it to sweet potatoes. I actually used yams (because that is what I had on hand). I only added 2.5 Tablespoons of Amaretto and then added some brown sugar to accomodate my husband's tastes--although I probably would have liked the full 3 Tablespoons myself. I boiled the yams rather than microwaving them--for some reason I just felt weird putting them in the microwave! I'll probably make this very easy recipe again :)

Reviewed On: Nov. 26, 2008

I think that my expectations were a little too high for this recipe; I have just started to try out gluten-free cooking and products. I didn't have very high hopes for baked goods without gluten, but when I read all the great reviews for this recipe, I thought I should try it. I followed the recipe exactly, and I felt like it was lacking something; the texture was fine, but it wasn't sweet enough or rich enough or...something. I won't make this one again, and I'll keep looking for other recipes for gluten-free deserts.

Reviewed On: Aug. 12, 2008

This is the first and only roasted chicken recipe that I have ever made, and it was fantastic. I follow the recipe exactly, and it turns out great every time--my husband and I love the flavor! I try to make this when I have time to brine the chicken for 2-5 hours beforehand (using the instructions on this Web site), because I find that it turns out even juicier, but I have made it when I haven't had time to brine it, and it still turns out great. Thanks so much for sharing this recipe!

Reviewed On: Oct. 2, 2007