Reviewed: May 15, 2012

Also works great on carrots, white potatoes and cauliflower; my favorite is a mix of all of the above.

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Reviewer:

Myranda

Reviewed: May 6, 2012

Excellent recipe. We gobbled these up. Very carmelized with a hint of sweetness. Bought more sweet potatoes.

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Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Apr. 18, 2012

great flavor although mine were burnt. next time I will take them out even earlier.cooked them 40 min.

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Reviewer:

chefshell

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

Living In: Eagleville, Pennsylvania, USA

Reviewed: Apr. 18, 2012

Very tasty alternative to sweet potatoes. I did pull them out of the oven at 30-minutes and kept picking at them while the rest of the meal cooked. I had to force myself to leave some for dinner :). Thank you for a great recipe!

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Kristy S

Home Town: Orlando, Florida, USA

Reviewed: Apr. 17, 2012

450 is way too hot for this. The onions burned before the potatoes began to cook. Next time will put the oven on 350 and see what happens.

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Reviewer:

Eileen

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

Excellent recipe that's a welcome change from all the typical sugary sweet potato recipes! I cut the recipe in half and used olive oil vs. veg. oil. I also left the skin on the potatoes. This was so easy, yet so tasty! I cut back on the cooking time - more like 30 minutes and tossed this a couple of times during cooking. I would definitly make this again and perhaps do a combination of russet and sweet potaotes.

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Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 12, 2012

I just made and served this for supper - I reduced the recipe to make just one sweet potato and I love it! You still get the sweet of the potatoes, but with the savoury of the onion soup mix - delicious. My soup mix was a Knorr Lipton Onion Roasted Garlic. My only note is that my potatoes were just a smidgen over done at 30 minutes so if you make this, make sure you check them at the 20 to 25 mark.

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Reviewer:

VeggieHunter

Reviewed: Apr. 11, 2012

This is an easy, yummy recipe! I added a dash of chipotle pepper and garlic powder as we like a bit of 'zip'. I would have given it the extra star, except I followed the baking instructions for 450F - set my timer for 40 mins to be on the cautious side and burned nearly all of it. What wasn't burnt was very tasty! Will definitely try this again.

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Reviewer:

Chris N.

Reviewed: Mar. 22, 2012

I just made these tonight and they're delish! I cut my potatoes in to 1" cubes and it only took about 35 minutes at 400. I used 1 package of soup mix because that's all I had and only used about 1/4 cup of olive oil. Next time I'm going to try this with a home made soup mix.

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Reviewer:

DanaMustEat

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 17, 2012

Not too bad...definitely will reduce the amount of oil next time (I used EVOO) and cut the baking time to 30 minutes. Will make again - was really easy.

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