Reviewed: Feb. 24, 2012

Would like them to come out on the crunchy side. They were mushy, but still tasty.

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sweetcookin

Reviewed: Jan. 24, 2012

Don't need so much ginger root. Did not get crispy in oven, just mushy, but still very tasty.

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Judy

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Reviewed: Jan. 12, 2012

I think I might have done these wrong. They came out goopy.

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Reviewer:

Rowan Aftyn

Cooking Level: Beginning

Reviewed: Jan. 7, 2012

These turned out quite good. They didn't caramelize until after the second 20 minute baking time, but were really good anyway. I think I overdid the ginger a little, but still tasted good and different. Didn't have any added fat, so were a low-fat food. I think I'd make them again, as we love sweet potatoes, and this is a nice change from the usual ways of cooking them.

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Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Nov. 13, 2011

With sugar conscious people at the table I reduced the honey to about 3 Tbsp. The result was a much more savory dish. Agree about fresh ginger- makes a huge difference. We did not find the cardamom to be too strong. With no walnut oil on hand (is it just me?) I used veggie oil and a little water. Also used a baking dash to bake it, and covered for the second 20 min. It really steamed and softened the potatoes. Great recipe! Will make this over and over!

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CHERYL

Home Town: East Millinocket, Maine, USA

Living In: Carlisle, Pennsylvania, USA

Reviewed: Jul. 18, 2011

Did not like the cardamom at all........if I do try this again (not sure if I will) I will leave that out.

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Reviewer:

Charmaine

Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Feb. 3, 2011

This was delicious! I did not have walnut oil (actually have never heard of it) so I used olive oil. Added chopped walnuts and they were a fabulous addition. Will definitely make again!

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Reviewer:

angpur9

Cooking Level: Intermediate

Home Town: Arcanum, Ohio, USA

Living In: Troy, Ohio, USA

Reviewed: Dec. 26, 2010

These are not bad. I got mine to caramelize, but I had to leave them in the oven a lot longer than stated in order to do that. I also only used 4 sweet potatoes--it's just the two of us, so 9 is a bit of overkill. Very good, though, nice flavor. I agree wtih others--use the amounts you think you can handle of the spices adn you'll be fine. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 4, 2010

We really enjoyed this recipe. Love cardamon and it goes so well with Sweet potatoes. Took exactly 40 minutes in the oven - I cut the recipe back to 1 sweet potato for two of us.

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Bergy

Reviewed: Nov. 29, 2010

I made this for Thanksgiving this year and it was a HUGE hit! I cut rounds and baked it in a casserole dish, which required cooking it about 15 min longer than stated for the sweet potatoes to be really tender the the juices to caramelize. I cut back the ginger and the cardamom by 1/3 because of other reviews, but when I make it again, and I will, I'll put the full amount in. A wonderful recipe and a great way to get away from that awful pile of goo that we were all raised on. Thanks Christine!

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