Reviewed: Jan. 5, 2012

I could not get the sweet potatoes fully cooked or covered by juice. I would either cook the sweet potatoes first and then bake them, or use less potatoes so they'd be fully covered.

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Reviewer:

lalanopa

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Nov. 25, 2011

I have to agree totally with another reviwer that "the sauce was not absorbed and it did not get crusty and brown". I would not make this recipe again. Hardly anyone at the table even wanted any and most of them like sweet potatoes.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Nov. 25, 2011

I made this recipe for thanksgiving and I made a few minor changes. I was making it for two people and the sweet potatoes were large, so I used two of them. I made the bourbon sauce as directed, but it didn't seem like enough so I made a second batch of it. I layered pats of butter in between the potato slices and added a pinch of cinnomon and ginger. These were heavenly, so good, I would recommend the recipe highly. I gave it 5 stars. i also used brown sugar in the sauce, instead of white sugar.

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Reviewer:

lizzie

Reviewed: Nov. 22, 2011

These were wonderful. I used a slightly bigger pan. I lined the pan with reynolds non stick heavy duty foil(easy cleanup). After I poured the sauce over the top, I tightly put the same foil over the top. It all steamed nicely with more than enough sauce, and no need to stir. I did allow the sauce to come to a boil for about a min. to make sure it was all disolved. The bourbon is not too strong, but really does add to the flavor. Yummmm

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Reviewer:

liesh

Reviewed: Feb. 11, 2011

To much butter and was just not my thing. I guess I prefer sweet potatoes with orange juice or marshmallows or pecans.

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Reviewer:

GIRLWTUDE

Reviewed: Dec. 26, 2010

When this first came out of the oven, it smelled really strongly of raw bourbon. I was so disappointed! But it cooled to room temperature and was then reheated later for the family Christmas dinner, and after it mellowed it turned out very nicely. Everyone really liked it, especially the DH. I used all brown sugar for a more complex flavor.

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Reviewer:

DAVISAM1

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 4, 2010

The sauce for these is awesome! After baking the potatoes I ended up taking a potato masher and turning them into mashed sweet potatoes. Just as good.

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Reviewer:

Shugness

Reviewed: Nov. 26, 2010

I loved this, as did guests. I also found the baking time much longer than mentioned in the directions--well over an hour, in fact. And I also stirred every 15 or 20 minutes.

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Reviewer:

Roseann C.

Reviewed: Dec. 10, 2009

This was delicious! Great way to serve up sweet potatoes. I served this with Caroline Pulled pork and cobbler for dessert.

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Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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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