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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142 users found this review helpful

Reviewer:

Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

Reviewed: Oct. 7, 2007

These are really, really good! I liked that they were different from the usual cinnamon flavor you find in most sweet potato recipes. I used EVOO instead of veg oil and lowered the oven temp to 400. No problems with burned onions...just perfectly cooked yummy potatoes. Thanks Jessica!

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102 users found this review helpful

Reviewer:

cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

Reviewed: Feb. 25, 2002

Mix sweet potatoes and white potatoes for another wonderful side dish!

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86 users found this review helpful

Reviewer:

MATHGOD

Cooking Level: Expert

Home Town: Dublin, California, USA

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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42 users found this review helpful

Reviewer:

KEANSOR

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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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34 users found this review helpful

Reviewer:

Sunflower1

Cooking Level: Expert

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

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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30 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 14, 2007

I've done this same recipe using red potatoes, the soup mix gives it an awesome flavor. Good recipe. I may try the boxed vegetable soup mix and oil on cut up russet potatoes now too. Endless.

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25 users found this review helpful

Reviewer:

Denise

Cooking Level: Expert

Reviewed: Dec. 7, 2004

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

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20 users found this review helpful

Reviewer:

MJLloyd

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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19 users found this review helpful