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Reviewed: Jun. 11, 2008

Very good - most definitely not your ordinary yams with melted marshmellows on top. These had a distinct flavor that was not rooted in sugary sweetness. Instead, it was much more refined and complex while the dish itself was lighter on the palette than the standard faire.

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AKrause

	Cooking Level: Expert Living In: San Ramon, California, USA
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Reviewed: Nov. 22, 2007

Delicious and different! My son and I really enjoyed these. I agree with some of the other reviewers that you have to cook the sauce down till it loses that strong alcohol flavor and develops a glaze-like consistency. Best sweet potato recipe I've ever tried - definitely a keeper for me!

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canadian.okie


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Reviewed: Jun. 27, 2007

I made it three times over the Thanksgiving holiday (three different Thanksgivings... mmmmmm) and every time, people wanted the recipe. Its delicious, and I recommend cooking it longer than the recipe says by an extra 20-30 minutes.

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Gonzo

	Cooking Level: Intermediate Home Town: Naperville, Illinois, USA Living In: Lawrence, Kansas, USA
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Reviewed: Mar. 8, 2007

I didn't like it (and I'll eat almost anything) and neither did the rest of the family. At first it seemed like the brandy taste was way to strong. What the recipe fails to tell you is that you need to reduce the sauce for awhile until it turns to a soft caramel texture. I tasted the sauce after it was reduced and it was good, so I still had hopes the recipe would turn out. But the sauce (in my opinion) it too strong even after reduction.

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LadyBugMomma

	Cooking Level: Intermediate Living In: Sacramento, California, USA
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Reviewed: Jan. 12, 2007

This was sooooo good and so much tastier than the mundane marshmellows everyone else uses. Thanks for sharing!!

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AddictedToChaos

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA
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Reviewed: Dec. 6, 2006

This is the only sweet potato recipe I use for Thanksgiving and Christmas. Gone are the days of marshmallows on top! The brandy is perfect; over all not too sweet. Just right.

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CKEH

	Living In: Tai Po, New Territories, Hong Kong
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Reviewed: Dec. 25, 2005

I liked the fresh taste of the sweet potatoes. I will cut back on the butter if I make this again.

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DANEDREAMER

	Cooking Level: Expert Home Town: Flint, Michigan, USA Living In: Tempe, Arizona, USA
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Reviewed: Sep. 23, 2005

Sorry, but these were not liked by anyone in my family. We all love sweet potatoes, but the only thing you could taste was the brandy. Easy to prepare, though.

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ROBIN JOYE


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Reviewed: Jan. 21, 2005

These were definitely my favorite this year...it's an easy dish, and comes out very nice.

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FAERIEWYLDCHYLD

	Cooking Level: Intermediate
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Reviewed: Jan. 3, 2005

I made this recipe for our Thanksgiving gathering of 2004 and it was a BIG hit! It was liked by all even those that did not care for sweet potatoes. Thank you

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TMDMGM123


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Reviewed: May 5, 2004

These were awesome and a welcome alternative to my regular recipe!

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ISLANDGIRLEJFAN

	Cooking Level: Expert Home Town: Ferndale, Maryland, USA Living In: Baltimore, Maryland, USA
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Reviewed: Dec. 29, 2003

Delicious! Much more sophisticated flavor than the usual candied sweet potatoes with marshmallows. The recipe did not say to cook until the glaze thickens, but I assume that's what is supposed to happen. It did take awhile to thicken, but it didn't require constant stirring, so I was able to work on other foods while it was cooking.

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Mama Cass

	Cooking Level: Intermediate Home Town: Laurel, Maryland, USA Living In: Marriottsville, Maryland, USA
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Reviewed: Dec. 9, 2003

These were the hit of Thanksgiving dinner. It took a while for the glaze to reduce, but the end result was heavenly. The brandy added a great taste without being overpowering. This will be our Thanksgiving sweet potato recipe from now on!

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CHILICAT


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Reviewed: Dec. 3, 2003

A wonderful, easy, adult-tasting recipe. Served it for Thanksgiving and it went wonderfully with all the other flavors. You can just get a hint of the brandy coming through and it's wonderful. Will use less butter next time though. Didn't need half a cup.

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KHAOSOK99

	Cooking Level: Intermediate Home Town: Mesa, Arizona, USA Living In: Rockville, Maryland, USA
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Reviewed: May 5, 2003

As a B.S. nutritionist, I am always looking for low-cal, low-fat options for my patients. This is a lot less sweet than regular candied sweet potatoes. I, and my diabetic husband, really enjoyed this recipe. The brandy really brings out the natural sweetness of the sweet potatoes and isn't masked by excessive marshmellows!!! I've even shared this recipe with my nutrition ed. classes!

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KST8R


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Reviewed: Dec. 2, 2002

I substituted dark rum for the brandy. I also put chopped pecans mixed with brown sugar on top and baked it at 350 for 30 minutes. It is delicious!

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Reviewer:

TIMDENISE


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