Reviewed: Oct. 29, 2012

Diced the sweet potato in 1 inch squares and used 1 tablespoon fresh rosemary...a keeper!

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Reviewed: Oct. 16, 2012

Fantastic! I had a couple of cups of butternut squash hanging around so threw it in with one large sweet potato. Both cut into the same 1 1/2" cubes. Used oregano. We LOVED it. It is so nice to have a savory sweet potato dish. This is a great side dish for any meal. Beef, chicken, fish... Whatever. Sweet potato is such a power food and we try to eat it as often as we can. Next time I will double the recipe and use half in a low-fat sweet potato/squash roasted soup. Perfect for fall/winter.

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J Parry

Cooking Level: Intermediate

Home Town: Freelton, Ontario, Canada

Reviewed: Oct. 15, 2012

This recipe was very good, I was surprised to say the least. I am used to sweet potatoes smothered in brown sugar and butter. I wanted to try a healthier sweet potatoe recipe and this is a keeper. I did make some changes as other views have. I used Rosemary in place of the oregano. I sprayed the pan with Pam cooking spray, placed chopped onions on the bottom along with 3 cloves of fresh crushed garlic. I chopped the sweet potatoes about 1/2 in thick placed in a bowl drizzled olive oil, salt & pepper, and rosemary and mixed well. I than laid the sweet potato mixture on top of onions and garlic. I baked at 400 degree covered for about 40 minutes, stirred, and baked additional 20 minutes uncovered.

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jackie pyett

Reviewed: Oct. 10, 2012

Nice flavor and so easy. My larger pieces were not fully cooked so I will make smaller pieces next time.

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Mombeck

Reviewed: Oct. 9, 2012

This is a keeper!! I did as others suggested and cut into smaller pieces - about an inch. I also put all the ingredients in a large plastic bag, shook it up to coat everything, then put on a foil lined pan (sprayed with PAM) then in the oven. DELISH!!

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Maggie Mae

Reviewed: Oct. 9, 2012

This recipe is a great start. I've learned that sweet potatoes are great with a variety of seasonings.

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Amie

Cooking Level: Beginning

Home Town: Richton Park, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Oct. 8, 2012

I made these for our Thanksgiving dinner. I omitted the oregano because it didn't go with other flavors in our meal. I added onion and garlic as other viewers noted, the were good, but I didn't find them exceptional. I think I will try adding some sugar next time to try to bring the sweet potato flavor out more.

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TAMI426

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 13, 2012

Simply delicious! A great way to serve sweet potatoes.

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Reviewer:

Kelly

Reviewed: Sep. 1, 2012

Big hit at dinner last night! Cut them into 3/4" chunks. Tossed to coat in pan as suggested. Instead of the spices recommended I used Kirkland's Tuscan Spice Blend liberally. Tossed them again, baked full 60 minutes and they came out beautifully browned and delicious.

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Anne in Minnesota

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: Aug. 30, 2012

Really good! Wash the potatoes well and there's no reason to peel. With smaller sweet potatoes , rub them with oil, salt, and pepper and cook them whole on the grill. Yum.

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