Reviewed: Apr. 16, 2008

I'm not sure if I got the recipe off here but I think so... at any rate this is the same recipe I use. It has become a big favourite at all holiday meals (esp. Thanksgiving, Christmas and Easter) and extended family specifically request. I use a casserole dish as well and I find that they will caramelize if they are in a thin layer across the bottom - use a wider dish/pan or make less to do this. These are truly delicious!

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linsybyster

	Cooking Level: Intermediate Home Town: Delburne, Alberta, Canada Living In: Calgary, Alberta, Canada
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Reviewed: Dec. 2, 2007

All my guest raved about this and said that it was not only a great flavor, but went perfectly with the pork tenderloin with apricots and cranberries. Yum!

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maggie miller

	Cooking Level: Expert Home Town: Battle Creek, Michigan, USA Living In: East Lansing, Michigan, USA
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Reviewed: Dec. 2, 2007

I couldn't get this to caramelize. Could've been my technique, as I'm a genuine novice to cooking from scratch. However, I may adapt the recipe and instead mash the potatoes, baking it as a casserole, perhaps with some brown sugar and crushed pecans on top. I do so love the cardamom, though.

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Bobbie


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Reviewed: Oct. 28, 2007

Ooooooooooohhhhh! If it has cardamom in it, chances are I'll be a fan, but these were fantastic! Definitely not your typical marshmallowy-cinnamony sweet potatoes, but not so over-the-top exotic that they can't be served at Thanksgiving or Christmas. They have a little bit of a kick, which I love, and it wasn't too much for the people in my family with more conservative palates. I make these for every big holiday get-together, and they're always a hit. I usually follow the recipe just as it is (but it does take longer than 40 minutes to cook), and sometimes—if I can find them—I'll toss in some Okinawan sweet potatoes along with the regular ones (they're deep purple and have a mild chestnut flavor).

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sarasai


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Reviewed: May 17, 2007

Wow. I finally got up the courage to bring a dish to my in-laws Easter dinner, and this was the best choice I could have made. It was such a surprising recipe: sweet, tangy, aromatic. At my husband's request, I cut back on the cardamom, but I think I would have been happy with the full amount. I didn't have walnut oil, but canola ended up working just fine. After baking, I mashed up the potatoes and transfered to a nice casserol dish. As a final touch, I spooned a generous amount of the left-over honey mixture (from the bottom of the baking pan) over the potatoes. It looked, smelled, and tasted divine. This is now a family favorite!

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Joellen


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Reviewed: Feb. 19, 2007

I really loved the flavours of these sweet potatoes...for one thing they were not overly sweet! Not sure why but they did not carmelize for me?! I did parboil 1st to cut down on cooking time in the oven. While my turkey rested on the counter these cooked in the oven! I will make them again and see if I can get them to carmelize!!

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LITTLECHILE

	Cooking Level: Intermediate Home Town: Penticton, British Columbia, Canada Living In: Puerto Vallarta, Jalisco, Mexico
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Reviewed: Mar. 17, 2004

This was good. I added a little less cardomon and about half the ginger. I also added a little bit of salt. Overall, it was good and I will make again.

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BANSREEPARIKH

	Cooking Level: Expert Home Town: La Mirada, California, USA Living In: Chino Hills, California, USA
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Reviewed: Dec. 2, 2003

Fresh ginger from the root makes a difference.

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VERONICA B


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Reviewed: Nov. 14, 2003

This recipe got my attention last Thanksgiving, and will be definitely be served again this year. Even my parents, who generally avoid any unusual dish, raved about these sweet potatoes. I would advise anyone thinking of making this dish to gauge their own tolerance for ginger and cardamom and adjust the recipe amounts to taste - this recipe allows for quite a bit of personalization. I also agree with other reviewers: nutmeg is essential, as is fresh grated (not ground) ginger.

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Jes


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Reviewed: Nov. 9, 2003

This recipe calls for WAY too many sweet potatoes. I used 6 and still found it to be a lot. The potatoes should be boiled first to remove the skins and help with the cooking time. I did this and THEN baked for the allotted time and they were JUST cooked. Tasty dish though. The honey makes the dish.

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TAMSMILEY


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Reviewed: Nov. 9, 2003

I used nutmeg instead of cardamom, still tasted great! I added lots of honey as well, for sweetness. Great recipe!

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JMSCRUGGS78


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Reviewed: Nov. 9, 2003

I had to modify the receipe for 15 people. My cast iron frying pan was not large enough, I used a large roasting pan which worked as well. They weren't crunchy, but the kids definately loved them. They asked for them for Christmas. :)

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Squinty Dew


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Reviewed: Nov. 9, 2003

I think the key to this recipe is knowing your own tastes. (After reading the reviews) I used maybe 1 T. ginger and 1/2 t cardamom. It was very tasty but I expected there to be a bit more caramelization. Everyone liked it and it was not sickly sweet like marshmallow versions of this recipe.

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REMERSENDER


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Reviewed: Nov. 9, 2003

Exactly what I wanted! Not too sweet like the marshmallow ones and not mashed. It was all gone. I actually sliced and baked in a casserole dish.

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CHERITHOMAS


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Reviewed: Nov. 9, 2003

This is a great holiday dish. Not to sweet either. I would recommend parboiling the potato's and cutting back on the ginger in half and cardomom too. It can be a bit overwhelming. Overall it is an excellent combination of flavors and a nice change from the usual brown sugar and marshmallow ingredients

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GAIL X


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Reviewed: Nov. 9, 2003

Using honey is a great idea for sweet potatoes and we liked that. The only problem was the cardimon and ginger were a little overwhelming. The kids did not like it. In the future we would omit the cardimon and go easier on the ginger.

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BRENO4


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Reviewed: Nov. 9, 2003

I have relatives from around the country who are calling to make sure this is on the menu for this Thanksgiving. They all loved it!

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HCORDERO


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Reviewed: Nov. 9, 2003

How Yummy! One of the times I made this dish, I realized I ran out of cardamom, so I used coriander, which worked just as well. Sprinkle with some chopped roasted almonds for an added texture.

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JDS


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