Reviewed: Feb. 21, 2012

A new staple in our house! So good and easy to make. Sometimes we do a Garum Masala seasoning instead of Ginger.

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Reviewer:

Georgia

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Carnation, Washington, USA

Reviewed: Feb. 12, 2012

OMG - yummy!!!

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: Feb. 1, 2012

Fixed it as written except I used sunflower oil instead of walnut oil. It was excellent.

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jcinaz

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Cooking Level: Expert

Living In: Lake Havasu City, Arizona, USA

Reviewed: Jan. 23, 2012

Pretty good dish, and I found the cooking times to be pretty accurate. I did cover the dish for the first 20 min. and had just the right caramelized, syrupy consistency in the bottom of the dish (I used a 9x13 glass baking dish) when it was finished. Definitely way too much ginger for me. I cut it down to 1 1/2 T. and that was still too much, so next time I will try just 1 T. I would also add some salt, as I felt it could have used some. Otherwise pretty good, thanks!

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Reviewer:

B. Robinson

Reviewed: Jan. 20, 2012

Don't use a lot of ginger. 1 Tb at most. Look in comments in case all ingredients are not on hand for substitutions.

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Reviewer:

jmegli

Reviewed: Jan. 16, 2012

Great recipe! I would cut the ginger back a bit. I did a thick julienne cut, added some orange peel and Grand Monarch (brandy & orange liqueur) for a delicious result! I also used sesame oil instead, since my husband is allergic to walnuts.

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Reviewer:

jvaleske

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Jan. 12, 2012

I give this recipe 5 stars. All my family liked it. And I have 4 kids to please. I wanted to make the recipe as was written but I didn't have all the ingredients. Swapped the walnut oil for veg oil and the cadamom for nutmeg. Was fantastic!

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Reviewer:

mbsluder4

Cooking Level: Beginning

Home Town: Wellsville, Ohio, USA

Reviewed: Dec. 8, 2011

Waaay too spicy, and I like spicy in general. Will find a milder recipe that doesn't cover the taste of the sweet potatoes so much.

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Reviewer:

Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Nov. 30, 2011

These have a very strong ginger flavor which I loved but it had a bit too much kick for the kids. I'd replicate this for myself but cut the ginger for the babes.

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