Reviewed: Mar. 9, 2011

As the recipe stands, it was not what I expected. Although my wife and I love sweet potatoes prepared many different ways, this was not one of our favorites. I'd love to give it five stars, but I just could not do it based on the texture and flavor. There are some great reviews and we all have our preferences. I gave it a shot because it was different and we love the natural flavor of sweet potatoes but just wasn't over the top for me.

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Reviewer:

Kitchen Guy

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Cooking Level: Expert

Living In: El Dorado, Arkansas, USA

Reviewed: Jan. 22, 2011

GAH! So tasty, and SO SIMPLE. We didn't have hazelnuts, but walnuts were just as delicious I'm sure. And the apple cider is a PERFECT complement! YUM.

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Reviewer:

Sonia

Cooking Level: Intermediate

Reviewed: Feb. 14, 2010

DELICIOUS! And I paired these with the recommended beef tenderloin for a great combo.

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Reviewer:

Charity516

Cooking Level: Beginning

Home Town: Chelsea, Michigan, USA

Living In: Jersey City, New Jersey, USA

Reviewed: Nov. 21, 2009

This was delicious. I made it as a side dish to Rachael Ray's Peruvian Roast Chicken (which is fab to start with). Our guests raved about it, and I will unquestionably make it again. I did add add a few spices (cinnamon & cloves, I think?), and next time I'll add a bit more. Fantastic though!

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Reviewer:

Heather

Cooking Level: Expert

Living In: Prior Lake, Minnesota, USA

Reviewed: Dec. 25, 2008

I liked how creamy these potatoes became. However, I couldn't taste the nuts at all and only used 1/2 the cream and sourcream. You could probably get away with using lowfat on both those items and it wouldn't matter. The only problem is that they are very bland. I made them with the Beef Tenderloin/Port Shiitake reduction. The flavors went okay together, but the beef in that reduction was WAY TO SWEET!

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Reviewer:

Gwen

Cooking Level: Intermediate

Home Town: Haworth, New Jersey, USA

Living In: Los Angeles, California, USA

Reviewed: Dec. 16, 2008

It was good, but seemed kind of bland to me. Maybe I just picked out bad potatoes? I added a little bit more cider and some brown sugar, but couldn't get it to taste just right. (to me).

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Reviewer:

Crystal Von Picklestien

Cooking Level: Intermediate

Home Town: Abilene, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 1, 2008

This does go very well with the Shitake / Port reduction tenderloin. The texture is very smooth, like a puree. The nutty / earthy hazelnut flavor is very nice.

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Reviewer:

Dave The Cook

Cooking Level: Expert

Reviewed: Aug. 16, 2008

I didn't have any hazelnuts so instead I used pecans. The only modification I did was adding 1/2 cup of apple juice to take out some of the sour cream taste. Next time I might substitute the apple cider with the apple juice.

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