Reviewed: Nov. 8, 2009

These are delicious! They didn't convince my kids, but that's not the recipe's fault. I will make these again.

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KELLYALBRECHT

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Nov. 1, 2009

Really good! I skipped the lime juice & added mini marshmallows just before serving.

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melissassm

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Reviewed: Oct. 16, 2009

Great idea for sweet potatoes. I didn't have a lime though. I do want to try this again with the addition of the lime.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Oct. 3, 2009

I was totally pleasantly surprised with this recipe. It's really good. I scaled to 2 servings because I only had 1 Sweet Potato. It might have messed up the oil ratio, so I drained it after the first 20 minutes. Very good, I really like the splash of lime.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

This was simple and very good. I accidently mixed the lime juice with the brown sugar/cinnamon, so it all baked off during cooktime and we couldn't taste it, but like others I didn't really miss it :) Will make again, thank you.

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PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 11, 2009

These were delicious! I used 3 good-sized sweet potatoes, sliced about 1/4 in. thick. I thought the baking time was a little off, 30 minutes was not near long enough, but maybe their potato pieces were smaller. I also used approx 1/4 c of oil and did not have a problem with them being greasy like some others did. I did not pour the oil in and bake first, rather I tossed them in a bowl with the oil and then baked. Did not try the lime juice, but would like to. Without it they are great, so don't let not having lime juice stop you from trying the recipe.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: May 27, 2009

This was so tasty. I don't usually like sweet potatoes, but this is how I'll be making them from now on.

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Apr. 13, 2009

Forewent the oil browning all together since I used already soft cooked canned yams. Even though the title of the recipe is about cinnamon I simply used brown sugar alone and didn’t think I would like cinnamon. To retain their moisture I baked the yams dotted with pats of butter with the brown sugar. Leary, I even did the drizzle of lime juice at the end just because I had some on hand. Didn’t think it did much for it either way. Hubby likes the buttery sugary yams and baking them was better than the microwave sugary version I usually do. I am not a health nut but this is an easier and healthier way to go than the cream and marshmallows loaded sweet potatoes. Leave out the oil bit and use healthy margarine and you’ve got something acceptably tasty and acceptably healthy.

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Mar. 15, 2009

This was wonderful. I reduced the oil to 2 T. canola oil, and I left the skins on the sweet potatoes so I didn't miss all of the great nutrients sweet potatoes have to offer :) For the leftovers, I added them to my salads during the workweek - it was a nice way to spice up the usual old boring salad.

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Jules

Cooking Level: Expert

Home Town: Dubuque, Iowa, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 9, 2009

Finally I have found a sweet potato recipe that my husband loves but is not loaded with fat, sugar, and calories. I used frozen sweet potato julienne "fries." I sprayed the pan and fries with olive oil spray and used no other oil. After baking them at 400 for 10 minutes, I added the sugar cinnamon mixture (half as much since I used fewer potatoes) and baked them 10 minutes more. Fabulous--and easy!

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cookwrite

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Reviewed: Feb. 9, 2009

I made this twice in one week (a special request!). Need I say more?

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AmuseGueule

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

Great!

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SNOWBIRD32

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Dec. 9, 2008

I followed this recipe to a "T" and it was outstanding. The mix of the sweet with the salt and pepper was perfect. My family loved it and there were no leftovers.

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ALANDOW

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

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Reviewed: Dec. 4, 2008

This was great... I hate sweet potatoes but still try them every year I made this more for my dad and husband and mother n law and they all ate them right up and asked for the recipe I will make these again nexted year and I did try them and they are alot better than canned. All though personally I still dont like them this was great and easy recipe thanks for sharing

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Heather

Cooking Level: Expert

Home Town: Buckley, Michigan, USA

Living In: Interlochen, Michigan, USA

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Reviewed: Nov. 29, 2008

I made this for Thanksgiving & it was a hit! I did make a few changes & simplified the steps a bit. I cut the sweet potatoes in to smaller pieces, used olive oil & didn't measure, then just poured & mixed the potatoes until they were all glazed. I baked for 20 minutes with just the oil, then sprinkled the cinammon/sugar mixture, stirred, and put back in the oven for the rest of the time. I also stirred them every once in a while. Next time I think I'll try leaving the peel on, and there will be a next time!

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Nicole S.

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

I did everything the recipe called for yet it came out bland. Maybe I am too used to the whole "smothered" approach to sweet potatoes! Where this may be a healthier version, I think I'd rather gain a couple lbs. eating something more alot more flavourful. Sorry!

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