The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 22, 2005
This time, since I didn't want to make a casserole, I customized this recipe to 2 servings. I baked two whole sweet potatoes, until tender. In the meantime I had combined the sauce ingredients, and poured over the split baked potatoes when serving. I also plan to try the recipe using the slow cooker, as well as the casserole.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 22, 2005
Absolutely wonderful. I added a little extra honey because my husband loves them sweet, and they were perfect. Will definately make again.
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2 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 27, 2005
This was pretty good, I did sub olive oil for walnut oil and I didn't have a cast iron pan so I used a regular one. I sort of expected this to have a glaze but it didn't. taste was very pleasant though.
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Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 22, 2005
I followed the recipe exactly and it was delicious. Even my husband who doesn't usually like sweet potatoes enjoyed it. I cooked it for an hour.
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Cooking Level: Expert

Living In: Thorne, Yorkshire, England, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 6, 2005
This is a very good side dish, unfortunatley I didn't have a cast iron pan, so I made sure they were carmelized in a pan on the stove. Still great, but I will get some cast iron!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 20, 2004
This was a great recipe that I made for a dinner party, word of caution: cut the ginger in half at least! The ginger is potent and too strong, but if you cut back on it, it works! I would make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 17, 2004
These were really good. I cut the recipe in half because there were only three of us. I used extra light olive oil and ground ginger because that is what I had on hand. I thought these were very tasty.
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M.
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 3, 2004
Not what I was expecting. I think that it has too much ginger, which over powers the end product. Don't plan on using this recipe again.
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Cooking Level: Expert

Home Town: Superior, Wisconsin, USA
Living In: Montgomery, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 17, 2004
I really really like this! I would have never imagined using these ingredients in this way, even though these can always be found in my kitchen. Thanks!
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Cooking Level: Expert

Living In: Mount Vernon, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 28, 2004
Quartered & cubed pototoes-40 minutes is right on! Delicious! I sprang for the walnut oil but not the cardamom ($$$) - used cinnamon, wee bit of nutmeg & salt instead.
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Cooking Level: Expert

Home Town: Westport, Connecticut, USA
Living In: Ashburn, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 27, 2003
I just ate these at a friend's house, and they were so easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 27, 2003
I sprang for the walnut oil but substituted 2 tbsp. ground ginger for the fresh, and 1/2 tsp. ground cinnamon, 1/4 tsp. ground cloves, and 1/4 tsp. ground alspice for the cardamom. Potatoes stayed moist and were a nice compliment to the turkey. Everybody liked them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 25, 2003
I've made this recipe several times, and now I'm making it again for Thanksgiving. If your in a hurry try par-boiling the potatoes, draining, and then mixing in the spices and honey. I tried this and it works out great. Also, I substituted veggie oil for the walnut oil because I don’t usually have it. Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 20, 2003
Easy and tasty--but takes closer to 40 or so minutes to bake, not 20. I added a little extra honey as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 4, 2003
I screwed up this recipe because I added all of the spices and ingredients to my pot of apples instead of the sweet potatoes. I had gotten my two recipes mixed up and looked at the wrong printout (I was in between soccer games and totally rushed for time). Anyway, I ended up mixing the apples with the sweet potatoes (used a small can). Results were outstanding. Even though I messed up everything, it all turned out just great. Served with the pork tenderloin with bourbon.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 24, 2003
Very tasty
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 22, 2003
These were fantastic!! It's the first time I have cooked sweet potatoes without mashing them. I will definitely use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 16, 2003
Absolutely wonderful. I've never liked the whole 'sweet potatoes & marshmallows' thing, but this was perfect-- not too sweet and a great dish for Thanksgiving!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 27, 2003
This was good, but very rich. A little goes a long way
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 16, 2003
I made this for Thanksgiving. It was way too much ginger. Cardamon has such a wonderful flavor; I felt the ginger completely over powered the taste of anything else. I'll cut the ginger down next time, and it will be great!
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