Reviewed: Aug. 18, 2009

AMAZINGLY delicious!!! I loved everything about this recipe! Followed it exactly.

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Reviewer:

d turner

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Reviewed: Aug. 9, 2009

Excellent served with a dollop of sour cream and garnish of fresh cilantro!

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gapch1026

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Reviewed: Jun. 20, 2009

This was pretty good. I used two sweet potatos and a half of an onion (only because that was what I had in the house). I chopped the potatos instead of shredding them, and while it took a bit longer to cook, they still had a great flavor. Thanks for sharing - I love to use sweet potatos over white any time I can!

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sebclar

Cooking Level: Beginning

Living In: Portland, Connecticut, USA

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Reviewed: May 9, 2009

I followed the recipe as directed, however I did reduce the onion from 1 whole to 3/4 (of an onion). A typical 'hash brown' crust did develop, but other than that, I did not enjoy the combination of the seasonings, nor the overpowering flavor of onion. I am, almost always, a huge fan of onions in anything.

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Shannon

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Reviewed: Apr. 29, 2009

This was delicious! A surprising variety of flavors. I didn't have any chipotle chili seasoning, so I used regular chili seasoning and it was still delicious. I found also that if you eat it while it's very hot, the temperature overshadows the flavors. Let it sit for about 2-3 minutes so it can cool a tad and the flavors have a chance to present themselves.

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jsrich18

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Reviewed: Apr. 4, 2009

These were great! I love sweet potato, and the chipotle and sweetness worked together wonderfully. Mine didn't necessarily get crispy before they started to burn, but the overall flavor of these was awesome.

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