Reviewed: Apr. 22, 2012

I didnt see this recipe until after I had already cut up the sweet potatoes and placed in a pan of water and two cloves of garlic. I boiled them as if I was making garlic mashed potatoes. I followed the recipe from there but did not add the cayenne pepper. I wisb I hsd allong with one more clove garluc. It was a nice different way of eating sweet potatoes. I also added fresh parm cheese on top on my plate. Yum!

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Reviewer:

Mary

Reviewed: Dec. 8, 2011

I had made this for Thanksgiving since I don't care for sugary sweet potatoes. It is very good but as it sits for any length of time the garlic becomes too overpowering even when I cut the amount of garlic in half. And I am a garlic lover.

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Reviewer:

Linda

Reviewed: Apr. 23, 2011

Made this as the directions instruct and found them to be really heavy. Made second time without sour cream and cream cheese. SO SO SO GOOD!

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Jennessa

Reviewed: Dec. 25, 2010

I omitted the cream cheese and it was great!

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Reviewer:

Eliane

Reviewed: Dec. 6, 2010

Great idea, way too much garlic. I cut the recipe in half: two sweet potatoes and one head of garlic. I honestly could barely taste the potatoes through the overwhelming garlic. I'll try this one again but I'll use three or four sweet potatoes per head of garlic.

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Reviewer:

ande2994

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Chicago, Illinois, USA

Reviewed: Aug. 22, 2010

This was a good change from your typical cinnamon spiced, sugar laden mashed sweet potatoes. The flavor was very nice, albeit a tad on the rich side. When I make this again, I'll cut back a bit on the sour cream. 3/4 cup was a bit too much for my taste.

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Reviewer:

Nichole

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Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 10, 2010

It's a savory sweet potato dish unlike the traditional sweet potato casseroles with cinnamon & sugar. It was not my absolute favorite dish, but it was a nice change of pace.

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Reviewer:

CookinCarrie

Reviewed: Mar. 12, 2010

It may sound like an odd combination, but it's delicious. You can cut down on calories by using reduced fat or fat free cream cheese or sour cream. Use fresh pressed garlic for sure. Yummy!

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Reviewer:

Melanie

Reviewed: Jan. 27, 2010

Superb! These potatoes were absolutely wonderful, and met my expectations. We enjoyed the combination of the sweetness of the potatoes, and the strong garlic flavor, complimented by the heat and spice of the seasonings. I wasn't sure about trying to peel the potatoes after baking, so I peeled them first, and wrapped each one in foil. This recipe is a definite keeper! Thank you Kelly for introducing me to some unique ideas I never would have thought of!

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Reviewer:

DECAFinNW

Cooking Level: Intermediate

Home Town: Sidney, Nebraska, USA

Living In: Port Orchard, Washington, USA

Reviewed: Oct. 28, 2009

These are good - and garlicky!. Depending on the size of your sweet potatoes, you may want to add the sour cream slowly. Mine got a little looser than I bargained for. The cayenne is a nice touch, but go easy unless you know you love it. Thanks for the recipe!

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