I just started making this recipe a couple of years ago. In my family growing up the only time we had sweet potato's was for the holidays, my mother always fixed the candied type recipe and we all know you can only deal with that dish once a year. Poor mom, she missed out on enjoying this versatile vegetable throughout the year in a healthier way. I usually fix this with a combination of sweet potato and yam or even beets, I like the colors. I also vary the herbs I use, oregano, rosemary or sage, sometimes even minced fresh garlic. I chop up my potato's in the same manner this recipe calls for, I find that they get crispier on the outside while remaining nice and steamy on the inside, if you cut them up smaller be sure to cut your baking time by about 10-15 minutes or they will just become over cooked and hard.
One last word, In reading a couple dozen of the reviews I noticed that about 95% of the reviewers misspelled the word "potato", is this an American phenomenon?
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I just started making this recipe a couple of years ago. In my family growing up the only time...