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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BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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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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Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 1, 2008

This was good and everyone liked it. It was a refreshing change from the usual Thanksgiving fare. If you're going to double the recipe, you'll also need to lengthen the time to bake it. We ended up microwaving part of it, and it turned out just fine.

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Heather

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Reviewed: Nov. 26, 2008

Great alternative to the typical sweet recipes. Great flavor and best of all....easy & my teenagers liked it! It is now a tradition on our Thanksgiving table.

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DoesntLikeToCook

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Reviewed: Dec. 26, 2007

Followed recipe except for honey. Baked sweet potatoes first them mashed and added ingredients. Baked mixture. Also added East Indian spice garam masala and red hot chili powder and used fresh chopped ginger and ginger powder. Was phenomenal.

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David

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Reviewed: Nov. 29, 2007

I love this recipe becuase it such a great alternative to the old too sweet marshmellow concoction. It got rave reviews at the Thanksgiving table. The only change I made is to use fresh ginger just because we had it on hand...oh and also next time I'm gonna use a little less brown sugar and about half the butter... just my opersonal preference.

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Chimonster

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 27, 2007

I'm not a huge fan of sweet potatoes, but my husband is, so I wanted a different way to make them. He loved them! They were too sweet for my taste though - I'll probably reduce the brown sugar next time. I served this with the maple flavored salmon from this site.

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Apr. 24, 2007

I made this for my husband and me last night. It was a huge hit for both of us! We couldn't believe how good it was. The two of us were also pleasently suprised and the mild bite the potatoes had thanks to the ginger.

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Katrina Friedman

Cooking Level: Intermediate

Home Town: Williams Lake, British Columbia, Canada

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Reviewed: Dec. 20, 2006

This recipe was easy and the potatoes tasted good only I burned the sauce so you should really watch them closely and cook over a low heat.

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Valerie

Cooking Level: Intermediate

Living In: Clyde, North Carolina, USA

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Reviewed: Nov. 26, 2006

I loved this recipe! We had friends over for Thanksgiving and they demanded that I share the recipe. It was much easier than I thought it would be. I would recomend it to anyone who is making Thanksgiving Dinner for the first time.

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