I made this exactly as the recipe states. We love sweet potatoes that are not-so-sweet and I roast them frequently with oil and spices. I thought this would be a nice change but I was wrong. The amaretto gave the dish a very strange flavor with an almost bitter aftertaste. The potatoes were cooked to a pulp, almost baby food consistency. I love roasting sweet potatoes with onions and spices but something about the combinating here was not good. I'm guessing a lot of the good reviews on here didn't use the amaretto and I would highly suggest substituing brown sugar as some suggest. I also don't really know why you need to cover for the first 30 minutes, maybe that's why they turned to mush. I had such high hopes for this one, oh well!
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I made this exactly as the recipe states. We love sweet potatoes that are not-so-sweet and I...