Reviewed: Apr. 30, 2012

I changed the number of servings from 2 to 6 and then followed the recipe exactly. There was about 2 cups of extra liquid drowning the sweet potatoes and the oil kept settling on the top so I had to spoon it off. The flavor was super-sweet and the main flavor was cinnamon. It overpowered everything. But… everyone liked it (I strained out the extra liquid so that it wasn't all over the plates). In the future I would omit the oil completely (plenty of butter already in the recipe), cut the brown sugar, cinnamon and honey by a third and add more ginger as well as some type of chili powder to make the flavor more complex instead of JUST sweet. The 3 stars is based on what I expected it to taste like after reading the reviews versus how it turned out, despite following the recipe exactly, not necessarily what it COULD be after some tweaks, as well as all the extra trouble I went through to make it work, but keeping in mind that people liked it.

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Reviewer:

Linzee6394

Cooking Level: Intermediate

Living In: Clinton, New York, USA

Reviewed: Mar. 10, 2012

Simply delicious!

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Reviewer:

Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Feb. 26, 2011

We enjoyed these sweet potatoes. I loved the ginger flavor. I will make again.

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Reviewer:

wmsmom

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Cooking Level: Intermediate

Reviewed: Dec. 1, 2010

Wow !!! soooo good. I had bought yams and sweet potato not knowing which to do so i combined them. I coated and cooked the sweet potato first for 15 min. I added the yams, coated and covered and proceeded with the recipie. they worked so well together. They were a big hit at the table.

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Reviewer:

moosemontoya

Cooking Level: Intermediate

Reviewed: Jul. 21, 2010

Very Good Recipe. I had an abundance of sweet potatoes from my garden and I am trying to use them up in unusual ways. I cut the sugar back to 1/4 versus the 1/3 cup and they came out plenty sweet. These would have been good served on top of ice cream. Nice and sweet :)

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: May 31, 2010

This was a good, easy recipe. I don't measure ingredients, and actually didn't follow this to the T. Pretty much I used it as a guide to make my own. I used honey, molasses, pumpkin pie spice, pepper and ground ginger. I also threw in baby carrots during the cooking. Man it was so good!

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Reviewer:

CABRYN

Reviewed: Feb. 26, 2010

Dee-Lish! Ginger is key to this recipe, which is a keeper for me. It lends a new depth of flavor to a dish I already liked. I'll be making it again, soon.

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Reviewer:

hazel

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Ypsilanti, Michigan, USA

Reviewed: Dec. 27, 2009

Made this recipe for thanksgiving dinner and it was a big hit. The right balance of sweet and spice. Thanks!

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Reviewer:

jessicamonk

Reviewed: Nov. 30, 2009

The Ginger brings such a TASTY zing to the sweet potato's! I had to change things around to make it work for me. I melted the butter in a sauce pan (NO OLIVE OIL), added all ingredients except for the sweet potato's (PLUS 1 TEASPOON VANILLA) and then put the sliced up potato's in and coated them. Poured all of it into a 9x9 glass baking dish, covered it, and stuck it into the fridge until about an hour before it was time to eat. Once removed from the fridge, I stirred again, baked at 350 (stirring halfway thru cooking time) for almost an hour. This allowed me to prep the dish way earlier in the day, and it was SOOOO easy & SOOO good! Yes, a bit sweet, but that's how they're supposed to be!

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Reviewer:

BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

Reviewed: Aug. 28, 2009

This is the only way to have sweet potatoes. The only thing I do different is add more salt and less pepper and 1/2 tsp vanilla extract just to my taste. I add some water and slice my potatoes in thin rounds and cook them in the water without the sugar for 5-10 to avoid burning.

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