Reviewed: Jan. 30, 2012

Even with a little tweaking and reducing the cinnamon, the meat was on the bland side and the potatos just too 'one-noted' with the cinnamon.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Apr. 14, 2011

My husband and I loved this recipe with a few modifications. I used 1 tablespoon cinnamon, 1 tablespoon Splenda brown sugar and just a pinch of nutmeg. I also baked this for 2 hours at 350 degrees as I sliced the potatoes a little thicker than called for. We did not make and use the gravy. This is one recipe I will make over again as it is one of few ways I can get my husband to eat sweet potatoes!

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Reviewer:

LMarlett

Reviewed: Mar. 20, 2011

Probably the best pork dish I have ever made!

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Reviewer:

longhorns4

Reviewed: Nov. 1, 2010

This was the perfect fall supper! I did take some of the other reviewers' advice and it turned out perfect: I cut the potatoes/sweet potatoes in large wedges instead of slicing them and they held together nicely without falling apart. I also used 2 apples instead of 1. I combined some brown sugar with the cinnamon and instead of doing the bag thing, I just sprinkled some of the mixture lightly over the top of all the potatoes/apples so that it wouldn't be overwhelmed with the cinnamon taste. As for the gravy, I just mixed some of the pan juices with water/cornstarch and heated until thickened. The smell in my whole house while this baked was better than any candle on the market! And the mix of tastes was really great. Will definitely make again!

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Reviewer:

JoeyandMaggiesmom

Reviewed: Oct. 6, 2010

I wasn't a big fan of this. The meat was tender, but overall this was an unusual recipe. The cinnamon could easily be cut in half, the sweet potatoes were almost caked in it! My husband liked this, but we agreed, at least 2 apples, he even suggested 3 or 4, he liked that part so much. I do like the hint of salt on the potatoes, in combination with the cinnamony sweet potatoes. And I served it without gravy, maybe that was my bad? I too did like that once in the oven, dinner is worry free!

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Reviewer:

Godsjoy

Reviewed: Sep. 24, 2010

It was good. I would make it again, but I would really watch out for 160 degree temp more than the hours because it came out dry.

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Reviewer:

marketingmad

Reviewed: Mar. 6, 2010

Very easy, pretty tasty.

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Reviewer:

Mikele

Reviewed: Dec. 1, 2009

Yummy! I used only sweet potatoes and used a little less than the 2 Tbl of cinnamon. Good meal for adults and children. Thanks!

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Reviewer:

lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

Reviewed: Jan. 21, 2008

The gravy was so salty it was impossible to eat. The roast was all right, but all the potatoes too mushy, and I didn't like the fact that they were cooked in all the juices/fat from the pork. Won't be making this again.

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