The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 24, 2012
Would like them to come out on the crunchy side. They were mushy, but still tasty.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 12, 2012
I think I might have done these wrong. They came out goopy.
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Photo by Rowan Aftyn

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Home Town: East Millinocket, Maine, USA
Living In: Carlisle, Pennsylvania, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA
Living In: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Home Town: Arcanum, Ohio, USA
Living In: Troy, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Expert

Home Town: Costa Mesa, California, USA
Living In: Livermore, California, USA

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