Reviewed: Apr. 18, 2007

Great dish, the lime is a good touch. Do not overcook the potatos in the oven oil start. Easily could happen. Crowd pleasure and not to sweet as most of these dishes are.

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kristi

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Reviewed: Mar. 20, 2007

this is a great new way to serve sweet potatoes and I loved the lime juice at the end. I used just a little less than 1/4 cup of oil and had no grease problem

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Dec. 26, 2006

I liked these sweet potatoes but still LOVE the old fashioned candied sweet potatoes which of course are slathered in butter and brown sugar. I am sure these are a much healthier alternative. Easy enought to make but I had WAY to much oil?? I would definitely cut back on the oil and just moisten the potatoes with it. I didn't use the lime juice--didn't have any but perhaps that is the secret ingredient? I may make again but cut back on the oil. Thanks for a good recipe!

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texasmama

Cooking Level: Beginning

Home Town: Alton, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 3, 2006

I made this last year, using the suggestion of less oil and a seasoned stoneware pan. Who needs traditional syrupy sweet when you can have loads of flavor? Love it! Definitely doing it again this Thanksgiving and Christmas...and any other time. The lime is a great touch.

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Julie JOY!

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Reviewed: Sep. 13, 2006

Easy, great tasting, can be used for regular dinners or entertaining and healthy.

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mew4

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Reviewed: Mar. 27, 2006

This was a good side dish, sweet. I used less oil.

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kiala

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Reviewed: Mar. 14, 2006

The taste can't be beat, and the recipe is a wonderful way to get different vegetables to your family, BUT, way to much oil! It was too hard to try to strain the oil off after baking and I didn't want to put them on paper towel for fear of losing the wonderful sauce it created! I had doubled the recipe and I forgot the lime as well. I would recommend using a seasoned stoneware baking dish and just lightly coat the potatoes before tossing w/seasonings. That way you don't have oil to deal with after they are baked.

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Dec. 22, 2005

These were a huge hit with my family. They only wish I had made a double batch.

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JAYDE00

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Reviewed: Nov. 25, 2005

perfect!!

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maxsmommy

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Keller, Texas, USA

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Reviewed: Sep. 11, 2005

Very good! The lime at the end was different,but added a new twist to the sweet potato. I'll put this one on the list for the holidays.

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hwaynek

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Homestead, Florida, USA

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Reviewed: Aug. 29, 2005

I also forgot the lime juice at the end, but this was an instant hit with the family!! Mine didn't come out too greasy at all and it wasn't too sweet either - just tasty!!! I used Canola oil to keep the cholesterol down, and I also tipped it into a large mixing bowl to stir it a couple of times during cooking as 3 "decent" sized yams filled my casserole dish and I just couldn't stir them in the dish. Will DEFINITELY make this one again and again and again!!!

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BONNIEBELLE2300

Cooking Level: Intermediate

Home Town: Niagara-On-The-Lake, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Mar. 29, 2005

This is a great recipe! I used olive oil, added some cayenne pepper, and forgot all about the lime juice (I would have tried it if I remembered). I sliced thin (1/2 inch) slices and cooked at a higher temp (425) since I had something else in the oven at the same time. Easy to make, goof proof, and very tasty! Thank you!

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