Reviewed: Oct. 23, 2009

Very nice flavor. I like the mustard powder. I halved the recipe but kept the same amount of spices except the flour--I used about 1 or 2 tablespoons of flour and added some crushed red pepper. Worked very well. I baked them for about 1 hour and flipped the sweet potatoes at 30 minutes. Still, I made big wedges so if the recipe meant small wedges they would've been done sooner. Bf and I ate these plain; no dipping sauces or sour cream needed and we enjoyed them very much. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 6, 2009

After reading reviews, I made this recipe as directed, but dotted with butter. The flour came out brown and crispy. I would make this again. But don't forget to dot the butter. Otherwise the flour doesn't brown.

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AtlantaPeaches

Cooking Level: Expert

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Reviewed: Mar. 30, 2009

Loved these!! I used olive oil instead of vegetable oil, and forgot to add the flour but it turned out fine in my opinion. Served with a bit of sour cream on the side, and it was a hit!

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jessi0343

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Reviewed: Jan. 27, 2009

I used 2 sweet potatoes and 3 turnips. It worked well but decided I'm not a fan of turnips. I liked the sweet potatoes. The amount of flour was perfect for this amount of food.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: Jan. 11, 2009

Didn't want the oven temp that high as I was reheating some BBQ Pork so I parboiled the sweet potato for about 15 minutes, sliced it, sprinkled with the mustard, paprika, pepper and salt, drizzled with olive oil and baked for about 20 minutes at 350 degrees. The slices weren't crispy without the flour, but even so it was a tasty side dish.

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gapch1026

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Reviewed: Jun. 12, 2008

I come from NZ too (now live in Australia). I used real kumara not the orange sweet potato. Used less flour,1 heaped Tbsp. The mustard complemented the sweetness of the Kumara. Thanks Nikki, a taste from the past.

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Clare

Cooking Level: Expert

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Reviewed: Jun. 9, 2008

We really loved this recipe! We made it one week and then again the following! I did cut down a bit on the amount of flour and I substituted the mustard powder for cayenne pepper. I also added about 2 teaspoons of sugar. Fantastic!

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Squeak

Cooking Level: Intermediate

Home Town: King Of Prussia, Pennsylvania, USA

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Reviewed: Dec. 24, 2007

Worked fine for us. Substituted the chili powder for mustard.

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pbz

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Reviewed: Oct. 18, 2006

Sorry, but this recipe was bad, will not try again.

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sarah

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Reviewed: Feb. 23, 2006

I was not thrilled with these. They tasted very bland. Too much pepper. Maybe try them in a pan instead of in the oven. I don't think I would try this one again.

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Theresa D.

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Reviewed: Jan. 24, 2006

These were pretty good. I think that you could use less flour. I enjoyed the paprika and mustard flavors together. I used 2 sweet potatoes and 2 parsnips, which worked nicely. The texture was nice, too.

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LADYSIMMONS21

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

Living In: New Britain, Connecticut, USA

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Reviewed: Jan. 23, 2006

The potatoes didn't get brown unless you turned them. A since they were cut into wedges you could not get all sides brown. I even tried brushing with oil. Next time I will season the oil, omit the flour and cut into slices and turn half way through.

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DEBBIEJO24

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Reviewed: Dec. 25, 2005

My husband & kids ate these sweet potatoes, which is saying a lot. I agree with another reviewer who suggested using chili powder instead of the dry mustard. I'm not a fan of the dry mustard in this particular recipe. Cumin + a little sugar is a good twist, too.

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b

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Reviewed: Jan. 1, 2003

Decent side dish. Enjoyed it, but it didn't take center stage. A little too much flour for only two potatoes. Try 1/8 cup or more potatoes. Also, try a little chili powder instead of mustard powder and then have a selection of mustards on the side for dipping (that's the way I like it).

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