The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 24, 2009
Fantastic! A few changes, however, add some zip. I used brown sugar instead of white. Added 1 tsp. cinnamon and 1/2 tsp. nutmeg (I used freshly grated) Mmmmmmmmmmmmm! The bourbon cooks away, of course, imparting a wonderful flavor to the potatoes. This recipe has become a Thanksgiving fave and this is the 2nd year my husband has taken it to the workplace potluck and it disappears before anything else. A KEEPER!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 15, 2009
This is the recipe I have used for years and have become famous for! Except....mine calls for 1/3 cup of bourbon and 2 eggs and you mash it all together and then bake it. Little kids don't care for the bourbon taste but everybody else does! I am excited to try slicing the potatoes this year, this is one of the dishes I look forward to every year!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 19, 2009
I made this recipe for Mother's Day and it was a hit. It is a keeper. So easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 21, 2009
The best way to eat sweet potatoes! Made this for Thanksgiving and my mother ate 3 helpings! Be careful not to cook the sauce too long, as it could burn and you need to start over. Now I fix this every year and we all love it!
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Living In: Thornton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 27, 2008
My family always request these. I use brown sugar instead of white sugar and I cut the sugar in half. I use yams, which some people call sweet potatoes.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 30, 2008
Good and easy, I used canned potatoes. Made as directed, good flavor, and very simple.
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 3, 2008
This was a GREAT recipe! I gave it 4 stars because I feel altering it would make it PERFECT. Next I plan to use half white and half brown sugar (or maybe all brown) and about half the bourbon (it was not too strong but overwhelming). Otherwise, a GREAT recipe. Plan to make it again, thanks!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Slidell, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 3, 2008
VERY GOOD
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: May 3, 2008
This was very good! However, it did take a lot longer than 40 minutes to bake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 27, 2008
I really enjoy these sweet potatoes. I have made them several times. Although,I have altered the recipe. I use half white sugar and half brown sugar at the recommendation of another review and preferred the taste. I also only use half the bourbon that it calls for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 7, 2008
This is a fantastic recipe! It's unfortunate my wife is not a fan of sweet potatoes. More for me! I increased the baking time by 15-20 minutes; the sweet potatoes were much more tender.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 18, 2007
Wonderful holiday recipe which has become a family, requested dish.
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Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 9, 2007
These are amazing. It's the only way I like sweet potatoes. When I used 6 I needed to make more sauce, but I usually half or third the amount of potatoes and it's perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 23, 2006
I made this for a crowd - it was a big hit - especially with my husband! I did make a couple of substitutions - I used 8 large potatoes and doubled the sauce. I used brown sugar and some honey - not quite 2 cups total but close. I stirred and turned the potatoes several times and sprinked the top with a little cinnamon. You couldn't taste a lot of liquor - just a hint which surprised me. It was clearly an adult sweet potato recipe - not the cloyingly sweet marshmallowy mess and we really, really liked this one. A real winner in our book.
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Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA
Living In: Saint Augustine, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 24, 2006
Sweet and tasty. The burbon gives it a little zip. Great dish served seafood and red meat.
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Cooking Level: Professional

Living In: Saint Augustine, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 9, 2005
Though I like bourbon, I used some Applejack I had left over and it was quite good that way.
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Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 21, 2005
I've made these with fresh sweet potatoes and canned as well. The canned don't need to cook as long, but are almost as good as starting with fresh - and certainly a time saver. I really love this recipe! I've also used Jack Daniels for the whiskey and substituted Splenda or stevia herb for the sugar. You might want to cut back just a bit on the liquor as it can be overpowering for some. Great for the holidays!
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Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA
Living In: Bloomington, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 25, 2005
This was really good. I cut the amount of sugar in half and added a quarter cup of honey for a more earthy flavor. I also covered the dish as others had suggested and mixed the potoates every 15 min. The only other thing I'll change for next time is to broil them with out the foil cover to have some crispy tops.
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Home Town: Bloomington, Indiana, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 13, 2005
Very, very good! Thanks
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Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA
Living In: Homestead, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 9, 2005
Great flavor and new taste for sweet potatoes.
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