Reviewed: Sep. 29, 2009

Awesome recipe! I will make these often! I did cut the ginger a little and it turned out perfect. I did have to stir these around quite a bit to keep them from drying out, though, but it was worth the extra effort.

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kate reidel

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Reviewed: Jul. 19, 2009

Loved this recipe. I used olive oil for the walnut oil, and cinnamon and nutmeg for the cardamom. Soooo good with the ginger.

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sungold72

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

I Used Cinnamon and Nutmeg instead...

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Trialz

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Reviewed: Apr. 4, 2009

These are the best sweet potatoes I have ever had, sweet and spicy!!!!

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83422

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Driggs, Idaho, USA

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Reviewed: Mar. 7, 2009

I loved it. I made a double order and doubled everything except the ginger and it was perfect. So tasty and moist at 350 degrees. I cut in 1 inch cubes and it took 2 hours for the double recipe. Definitely making again!!

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Scubagirl

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Reviewed: Feb. 15, 2009

These are the best sweet potatoes I have EVER had.

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Guy

Cooking Level: Expert

Home Town: Norwood, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 2, 2009

Excellent flavor. Used olive oil instead of walnut oil. Leftovers were even better the next day. We'll be seeing this one on our Thanksgiving table from now on!

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: Dec. 28, 2008

This was an absolutely phenomenal side dish! I substituted the walnut oil with coconut oil and didn't have any cardamom on hand so I used a blend of cinnamon, allspice and ground cloves. I served it with the Cornish game hens with garlic and rosemary from this site. I didn’t find it to be dry at all as another reviewer said, but cooked it only at 350 for 45 minutes. I think you may need to adjust the temperature for the size of the cubes you’re cooking. I also did not find the ginger overpowering, but I use quite a bit of fresh ginger.

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Bethy

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

Beware of the cardamom - it's really strong.

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DreamSnatcher

Cooking Level: Intermediate

Home Town: Chewelah, Washington, USA

Living In: Palmer, Alaska, USA

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Reviewed: Dec. 2, 2008

Good flavor, but the ginger was too strong. I may try again with less ginger next time.

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beka

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Reviewed: Dec. 1, 2008

Didn't change this recipe a bit, and it was a Thanksgiving hit! My executive chef uncle had to know the recipe.

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Jackie C.

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Dec. 1, 2008

This was good and everyone liked it. It was a refreshing change from the usual Thanksgiving fare. If you're going to double the recipe, you'll also need to lengthen the time to bake it. We ended up microwaving part of it, and it turned out just fine.

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Heather

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Reviewed: Dec. 1, 2008

Very good. I made as is for thanksgiving but cut down on the ginger to everyone's advise. I guess everyone else thought they were good because they were gone. A great way to make low fat sweet potatos.

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SUZ830

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Nov. 30, 2008

This was delicious! I used peanut oil, since I didn't have walnut (and couldn't imagine using the rest if I bought it.) Got the same general taste as candied, but with way less butter/oil. And the honey gave it a sticky/sweet/yummy taste.

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gatoramal

Cooking Level: Expert

Living In: Germantown, Wisconsin, USA

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Reviewed: Nov. 29, 2008

this was very good and a nice way to do sweet potatoes, when one does not like those sickening dessert type casseroles. I am glad I read the reviews first regarding the ginger. Perhaps it was supposed to be 3 TEASPOONS? I added 3 tsp. of fresh ginger and it was nicely balanced with the cardamom; not overpowering at all. Used olive oil instead of walnut oil.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 28, 2008

This was really good, the potatoes didn't dry out, although I definitely moved them around a bit while they were baking. The reason I'm giving it a 3 is because the ginger was too strong for just about everyone--it was too hot! But with a really reduced ginger load I would make it again.

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Nov. 27, 2008

A smash hit with the family at this year's Thanksgiving feast. I actually followed the advice of others and cut the ginger down to 1 tbs. In place of the walnut oil, I had grapeseed oil on hand and that seemed to work just as well. Other tweaks include a touch of maple syrup with the honey and a dash of cinnamon. This was an excellent replacement for the overly sweet marshmallow and brown sugar laden standard.

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Lito

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Reviewed: Nov. 27, 2008

I was looking for a new twist on sweet potatoes for our Thanksgiving dinner. I think it's best not to stray too far from the classics. I put in a small amount of ginger, as suggested by other reviews. But then the cardamom was the focus of the dish, rather than the sweet potatoes. My daughter, who loves sweet potatoes, rejected this with one bite. It was a big disappointment.

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CPTNSRN

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

Three pounds. 15 guests. Gone. Used vegetable oil instead of walnut. Took about an hour instead of 40 minutes. This is worth making.

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Middleagedcookingguy

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Reviewed: Sep. 7, 2008

I make this every year for Thanksgiving and Christmas. My dad and I can't get enough ginger, so this recipe is perfect for us as is. The rest of my family, however, is a little overwhelmed by its intensity, so I usually cut the ginger in half to make it a bit more universally palatable.

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sarasai

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Chicago, Illinois, USA

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Baked Sweet Potatoes with Ginger and Honey

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