Reviewed: Dec. 25, 2008

I followed the recipe to a T. Nobody liked it. Next time I will stick to traditional sweet potatos. Carrot addition was o.k., I think the garlic ruined it.

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LauraLikeRachel

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Reviewed: Dec. 15, 2008

I really enjoyed this and love having a yummy vegetable on hand to warm up and snack on, instead of just raw veggies. My husband thought this was just so-so, which is why I compromised with 4 stars. I used oat bran for the topping since it has cholesterol-lowering benefits. Also, the recipe wasn't clear on how to cook the potatoes and carrots and I tend to like very specific directions. So, I put the veggies in the saucepan and covered them with water and boiled them until tender. This seemed to be the correct method as far as I could tell.

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Oct. 14, 2008

Based on what I had on hand I used 6 sweet potatoes, 1 lb baby carrots 5 garlic cloves, and skipped the honey. Then I doubled the amount of topping to 1.5 cups breadcrumbs, 1/2 cup pecans, 3 T. butter, and 4 T. parsley. Also I steamed the carrots and sweet potato rather than frying.

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em2781

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 24, 2008

Delightful. I used granola on top instead of the bread crumb recipe and added a some golden raisins in a dish on the side as another topping option.

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Karyn

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Reviewed: Dec. 3, 2007

I have made this several times at christmas and thanksgiving and my family loves it,

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sandy

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Reviewed: Sep. 29, 2007

I did this without honey, olive oil instead of butter, and wheat germ instead of bread crumbs but it was DELICIOUS!! a perfect way to cook up veggies and keep them on hand in the fridge fore a filling snack! had to add a little milk for extra moisture to blend... very tasty will definitely make again.

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