Reviewed: May 31, 2012

Excellent, even my two kids asked for seconds. Like other people, I added thput the sweet potato cubes into a ziploc bag, added 4 tbsp of olive oil and shook. Then I added the rub mix to the bag and shook well. That seemed to coat all the pieces nicely. Thanks for the recipe, will definitely do this one again!

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Reviewer:

49ersaredabest

Reviewed: May 25, 2012

These are great! I have made them several times now. I highly recommend this recipe.

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Reviewer:

PickleEater

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Reviewed: Apr. 3, 2012

Made this as soon as I saw this recipe this afternoon. Did'nt have rosemary or thyme and chose not to use sugar. Everything else was done as stated in recipe. Turned out delicious. Can't wait to try again with the thyme and rosemary.

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Tiffany

Reviewed: Apr. 3, 2012

very good....I peeled the sweet potato and cut it into chuncks as others suggested. Next time I will cut back on the red pepper (maybe just use a "scant" 1/8 tsp) as it was just a tad too mspicy for me. I loved the crispy outside and tender inside

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Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Reviewed: Mar. 16, 2012

Loved it.

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Reviewer:

Vdawg5678

Reviewed: Mar. 14, 2012

I but these into fries and they cooked pretty quick, very good.

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Reviewer:

arell12

Reviewed: Feb. 14, 2012

I liked this a lot. It was very easy to do and my family liked it as well

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Reviewer:

Dad

Reviewed: Jan. 14, 2012

I subbed red potatoes for sweet as I didn't have any. These were fantastic and I will definitely make again! Thanks so much for sharing. UPDATE: Made this recipe again but this time with sweet potatoes... even better!

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Reviewer:

Melanie S.

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jan. 4, 2012

Thes got gobbled up at my house! I was looking for a way to get my family to eat sweet potatoes and came across this recipe. I cubed the potatoes in small pieces, and added spices and olive oil to a gallon size bag along with poatoes and mixed well. This coated them all evenly. Spread them on a baking sheet and cooked for about 45 mins, then broiled for about 5 mins to make them crispy on the outside. To serve, I mixed some stone ground mustard with honey as a sauce and let my family pour it over their potatoes at the table. This was a winner!

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