Reviewed: Oct. 1, 2009

I used baked sweet potatoes, decreased the amount of honey, and ended up adding a little salt as it was still too sweet. It turned out ok but not something I'd make again - the flavors just didn't work well together for us. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

This was an intriguing and delicious dish. I used whole chicken pieces, so I cooked it for a lot longer both alone and once mixed with the other ingredients (if I'd do that again, I'd cook the sweet potato for half the time so it doesn't get mushy). I also added about 2 c. of chopped pumpkin along with the sweet potato, and used a sweet chili sauce instead of hot sauce. Since I used extra veggies, this was great all on it's own.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Aug. 5, 2009

Such a fun combination of fresh, sweet and spicy! I added some ginger to the mix. Instead of rice or pasta, I served it with some freshly baked biscuits. My husband loved it, so I will definitely be making this again!

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J. Noble

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Reviewed: Aug. 2, 2009

Very good combo of flavors! I like the spiciness, but I would recommend being careful with how much hot sauce you add, cuz it can get pretty hot pretty fast. I liked how tender the sweet potatoes got with boiling them, but roasting them would work too. Served it atop quinoa for a delicious meal.

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Jul. 10, 2009

This was pretty darn good. I would have added more mango. Either use one very, very large mango or two medium-sized mangos. The mangos really add a nice flavor. In addition, I think it'd be better to ROAST the sweet potatoes. I think boiling them zapped them of their wonderful flavor (not to mention NUTRIENTS) and made them a bit soggy. I only gave it four stars because it wasn't something that was SO delicious that I just HAD to have a second helping! But it was extremely healthy and tasty, and it made for an easy weeknight meal.

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Raquel Ross

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Reviewed: May 27, 2009

Not very pretty but very tasty, I had is just by it's self with the sweet potato I don't think it needs added starch.

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laughingmagpie

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: Apr. 8, 2009

Very easy, and very tasty. I decreased the spice level quite a bit so my kids would eat it, adding sweet thai chili sauce to the dish (about 1 tbs) and made my own personal serving spicier with siracha. But I loved the flavors, and it was so much better the next day. A definite keeper.

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yasuzie

Cooking Level: Expert

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Reviewed: Mar. 20, 2009

This has become a favourite in our house, 3 times in 4 weeks. I used 1/2 tsp Tabasco for the hot sauce and added a little more Honey. Turned out great. We have had this with pasta and brown rice, both work well.

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NICKUSA

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Reviewed: Mar. 5, 2009

This was really good for such a quick and easy dish to put together. I served over soba noodles. Will make again!

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Kendra

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Feb. 25, 2009

I thought that this recipe was good but the spice was a little overpowering as written. I used sriracha for the hot sauce and served over angel hair pasta. I like that it's healthy and I think that with a few adjustments it could be really good. Maybe some ginger or something and a little less sriracha.

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JenniferO

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Reviewed: Jan. 14, 2009

Good, easy to throw together and low cal. I'll probably make this again.

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tasha

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Reviewed: Nov. 19, 2008

My whole family loved this dish! My 12-year-old son said it was the best dinner he'd had in years, LOL! And it was very easy to make. Served it on angel hair pasta. Thanks for a great recipe.

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CanCook

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Reviewed: Oct. 28, 2008

I made the recipe as written, and while I found the sweet potatoes slightly overcooked, the overall result was great. It tastes just like stir-fry, and even my fruit and veggie hating husband ate it up.

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IFEANDINDY

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Saint Clair, Michigan, USA

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Reviewed: Aug. 27, 2008

Delicious! This recipe was very flavorful and relatively easy to make. The only changes I made (completely based on personal preference, not because it needed something) were to add walnuts to the finished dish and also to pour some honey over the top of it when it's done -- that way you can really taste the sweet and spicy together!

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KatyDid

Cooking Level: Beginning

Home Town: Normal, Illinois, USA

Living In: Urbana, Illinois, USA

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Reviewed: Jun. 16, 2008

Made this for Father's Day dinner. It was so yummy and way easier then I thought it would be. I only added half the suggested amount of hot sauce (figured I could add more if needed) and it was just the right amount of heat for us. A very unique and different recipe!

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MISSYLOU1

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Reviewed: Jun. 1, 2008

I would definately make again...loved the sweetness of the mango. I don't like foods too spicy so I left out some of the hot sauce. I would have liked a bit more depth of flavor in the sauce... may play with ginger or curry next time.

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Scott

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Reviewed: May 20, 2008

Was really, really good. I made this just for me, and veganized it. I replaced tofu for the chicken, and pressed for 10 minutes before hand. I used equal parts water and brown sugar in place of the honey, and used only 1/2 teaspoon of hot sauce and soy sauce. It turned out with the perfect sweetness and saltiness, but for those who like spicy it definitely could have used more. Overall great recipe and easy to make for one!

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cecmar351

Cooking Level: Beginning

Living In: Bethesda, Maryland, USA

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Reviewed: Apr. 21, 2008

I thought this dish was ok. Nothing special. I liked that it was a healthier meal.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Apr. 6, 2008

The flavor was exactly what one would expect from the title, a complementary mix of heat and natural sugars. The soft texture of the boiled sweet potatoes added a point of interest to the dish. The sauce, however, was a little too thin, even after adding corn starch and simmering for a bit longer. Still overall a great Spring meal!

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pavlovspetpeeve

Cooking Level: Intermediate

Home Town: Eagle River, Alaska, USA

Living In: Talent, Oregon, USA

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Reviewed: Mar. 29, 2008

I was worried that this may be a bit bland or too sweet and it turned out beautifully. Our hot sauce of choice was sriacha rooster sauce and I only used one tbls instead of three and it had a very nice warmth to it. I also baked the chicken instead of fry. Poured it over some soba noodles and it was great.

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wusz

Home Town: Portland, Oregon, USA

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Spicy Mango Sweet Potato Chicken

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