The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 28, 2009
Pretty Good. i actually eliminated the OJ and didn't boil I put them on an electric skillet with the brown sugar and butter on about 200 for 40 mins they got tastey.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 11, 2009
This is a great and easy recipe. There are a lot of inconsistencies with these reviews for a few reasons. Two large yams are aprox 2 lbs., so a large yam may be small to one and considered 'large' to another. The orange juice potency makes a difference too. I've made them twice and had a different outcome with the same measurements. The purer the OJ, the stronger the taste. I prefer the 'concentrate'. Not overbearing. Overall, it is an idiot proof dish. It is a bit mushier than it states - but who cares? It tastes great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 5, 2009
These are the best sweet potatoes I have ever made. Everyone loves them. Daughter inlaw is always calling me up for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 2, 2009
Just fabulous!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 5, 2009
Baked sweet potatoes at 325 degrees for about 1.5 hours, basting twice. Next time I'll add cinnamon.
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Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 18, 2009
Very yummy! I made these for Christmas dinner and I have made them two more times since at the request of my son who devours them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 15, 2009
I made this on top of the stove and when it was done I put marshmellows on top and baked for 15 min. OMG the best.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 26, 2008
Really good basic recipe for sweet potatoes. I baked my medium - large potatoes a little over an hour and it was a little to long but still quite good. These were the most popular dish - everyone had some - at Thanksgiving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 28, 2008
I did this recipe exactly as written and it is so awesome that I have been eating on it for days. I doubled it and so I have plenty to continue stuffing myself with for the rest of the weekend. Thanks for a great recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 27, 2008
I made this last year and got nothing but raves back from all my friends and family. Even from people who don't like sweet potatoes. A friend who was going through a nasty divorce said that the one thing he was going to miss about his ex was her sweet potatoes. Now he doesn't have to miss even that because these are better.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 27, 2008
I boil the potatoes and then slice and back them with the ingredients listed. They are devine!!
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Cooking Level: Expert

Home Town: Waukegan, Illinois, USA
Living In: Libertyville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 23, 2008
Sweet potatoes are my favorite food right now. I tried out this recipe this afternoon and I absolutely love them! They are wonderful!
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Photo by Mary Margaret

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 4, 2008
This was absolutely the best sweet potato recipe I've ever tried. My whole family loved it. I cut the time in half by buying diced potaotes in a microwaveable bag. It oly took 4 minutes to precook them. I also added a little coconut and chopped pecans while I sauted them in the butter mixture. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 24, 2008
Served this for Easter dinner. The whole family LOVED it! I omitted the o.j., and added 1/4t nutmeg and 1/2t cinnamon.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Mar. 10, 2008
I roasted, rather than cooked this dish. I cut the sweet potatoes into small cubes, boiled the sauce, poured it on top and then baked it at 400 for about 40 minutes. They were soft and tender, just a tad too oily.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 15, 2008
Excellent! Simple and easy to make, yet wonderful taste! Thanks a lot.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 28, 2008
This was really good, but a little orange-y for my taste. Next time, I will use 1/2 water and 1/2 orange juice. I used a 2.5 lb can of "yams," mixed up the liquid ingredients (adding a teaspoon of cornstarch in a little cold water), heated it a to melt the butter, then added the canned yams. Simmered for 15 minutes, the sauce was the perfect amount and consistency. I like this recipe.
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 16, 2008
DO not bake it first! It didn't turn out like expected at all.
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Cooking Level: Intermediate

Living In: Germantown, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 9, 2008
We enjoy this recipe and have started making it for our family gatherings for thanksgiving and Christmas. Very nice. Excellent even without the orange juice.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 8, 2008
Great easy recipe. The orange juice is a nice touch to give the sweet potatoes a different flavor.
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