Reviewed: Dec. 8, 2006

These didn't need the full cooking time and i took them out after about 25 minutes so they didn't burn. They were lovely, a great side dish

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Oct. 24, 2006

This recipe was surprisingly good and easy. I'm a student so I just used half of a large sweet potato added 2 teaspoons of the onion soup mix, a bit of olive oil, and a handful of green beans then baked it at 400 for about 18 minutes. I'll definitely be using it again. EDIT: I've been making these potatoes regularly for the past 3 years. Thanks!

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4 users found this review helpful

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: May 18, 2006

a favorite side dish at my house! you can also use sweet potatoes...just as yummy!

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LAUREEN38

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Reviewed: Mar. 8, 2006

I like the concept, but I thought this dish was way too salty. I made half a recipe and turned the oven on 400. I noticed the browning getting pronounced about 20 min. into cooking and turned down the heat to 300 for the last 10 min. I've had the version with white potatoes and thought it was good--I don't know why this tasted so salty.

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krillips

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Washington, D.C., USA

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Reviewed: Feb. 11, 2006

Great alternate sweet potato recipe. The flavor is good - make sure to take the advice of previous reviewers; lower the oven temp or they will burn quickly.

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2 users found this review helpful

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JILL12310

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

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Reviewed: Dec. 25, 2005

Be careful. Mine started to burn after 10 minutes in the oven. Potatoes were soft after 15 minutes. Think 450 is too hot and 55 minutes too long for this recipe.

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Mixpixlix

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Reviewed: Oct. 7, 2005

Recipe is easy to follow and the taste is uniquely fabulous! Thanks!

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LESHO

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Reviewed: Aug. 22, 2005

I scaled the recipe down for 1 sweet potato...I used about a third of the packet of soup mix. I lined my pan with foil, and tossed the potato chunks, the oil and the soup mix in the pan to save on clean-up. I stirred about every ten minutes. I didn't have any problem with sticking, but like some other reviewers mentioned, many of the onion falkes burned pretty badly. The result still tasted OK, I picked out the most charred pieces...but I definately wouldn't serve this to anyone I love!

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KEANSOR

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 19, 2005

This recipe is a keeper! And this comes from a family who thought they would never enjoy sweet potatoes. This is a great, savory alternative to the more common ultra-sweet recipes. Friends have already made this dish at their home after enjoying it at ours. Try it!

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1 user found this review helpful

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LKCARP

Cooking Level: Intermediate

Home Town: Clio, Michigan, USA

Living In: Steubenville, Ohio, USA

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Reviewed: Feb. 1, 2005

I loved these, as did my husband! So much better than regular potatoes, and healthier. So simple, I will definetly make these again.

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TYBASZLER

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Reviewed: Jan. 17, 2005

So simple and so good! I used hot and sour soup mix instead of onion for an extra kick and it turned out great! I will definitely be using this recipe again for a quick-to-prepare sidedish.

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11 users found this review helpful

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NikkiC

Cooking Level: Expert

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Reviewed: Dec. 7, 2004

I liked the flavor overall, but watch the little onions; they will burn.

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MJLloyd

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Reviewed: Nov. 22, 2004

I loved the sweet potatoes because they weren't smothered in brown sugar or syrup. My adult family also loved them and I had to give out the recipe a few times. The recipe was very easy with only 3 ingredients.

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1 user found this review helpful

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CAROLSIEPKA

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Reviewed: Nov. 13, 2004

I really enjoyed this simple recipe. I made it as-is with no modifications.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Jul. 19, 2004

These were ok in my opinion. Definitly stir them up a couple times while cooking because I had trouble with them sticking to the pan. Greasing the pan REALLY well is also another option. My guests didn't complain and several them actually said they were very good. I ate them and they are definitly different from most sweet potatoe recipes.

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3 users found this review helpful

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Samantha Stinson

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 18, 2004

This came out wonderfully! I added an onion and used olive oil instead of vegetable oil... and cooked until well done.. I will be making this often!

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: May 9, 2004

I thought that this recipe turned out very well, and it is something I will make again. The only change I made was lining the baking sheet with foil (easy clean-up and the potatoes didn't stick). Next time, I would probably broil the potatoes the last 5-7 minutes to make them more crispy. Otherwise, I really liked this recipe.

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Hannah

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Reviewed: Jan. 17, 2004

Was looking for a sweet potato recipe to go with steak, tried this one and it was great! Will definitely make these again. Just keep an eye on the little onions so they don't burn, toss them every now and then.

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KATHLEEN13

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Reviewed: Nov. 17, 2003

They were good, but the stuck to the bottom of the pan even after I greased it. They weren't anything special. I'd probally make them again.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Mar. 29, 2003

Great recipe for my family. As always, I'm always trying to make it low fat so I used the fat free olive oil pam spray and sprayed the sweet potatoes before coating them in the mixture. Very tasty!

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EASYTRIGGER

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Onion Roasted Sweet Potatoes

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