Reviewer:

Reviewed: Jun. 24, 2012

Absolutely delicious! I tried this with a combination of sweet potatoes and white potatoes and it was far better with the sweet potatoes.

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1 user found this review helpful

Reviewer:

dmk8991

Cooking Level: Intermediate

Living In: Vernon, Connecticut, USA

Reviewed: Jun. 5, 2012

So good! I added just a pinch of cinnamon, nutmeg and a tee-niney pinch of cloves. My entire family loves these!

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Reviewer:

Amy

Reviewed: May 15, 2012

Also works great on carrots, white potatoes and cauliflower; my favorite is a mix of all of the above.

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Reviewer:

Myranda

Reviewed: May 6, 2012

Excellent recipe. We gobbled these up. Very carmelized with a hint of sweetness. Bought more sweet potatoes.

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2 users found this review helpful

Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Apr. 18, 2012

great flavor although mine were burnt. next time I will take them out even earlier.cooked them 40 min.

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5 users found this review helpful

Reviewer:

chefshell

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

Living In: Eagleville, Pennsylvania, USA

Reviewed: Apr. 18, 2012

Very tasty alternative to sweet potatoes. I did pull them out of the oven at 30-minutes and kept picking at them while the rest of the meal cooked. I had to force myself to leave some for dinner :). Thank you for a great recipe!

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Reviewer:

Kristy S

Home Town: Orlando, Florida, USA

Reviewed: Apr. 17, 2012

450 is way too hot for this. The onions burned before the potatoes began to cook. Next time will put the oven on 350 and see what happens.

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2 users found this review helpful

Reviewer:

Eileen

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

Excellent recipe that's a welcome change from all the typical sugary sweet potato recipes! I cut the recipe in half and used olive oil vs. veg. oil. I also left the skin on the potatoes. This was so easy, yet so tasty! I cut back on the cooking time - more like 30 minutes and tossed this a couple of times during cooking. I would definitly make this again and perhaps do a combination of russet and sweet potaotes.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 12, 2012

I just made and served this for supper - I reduced the recipe to make just one sweet potato and I love it! You still get the sweet of the potatoes, but with the savoury of the onion soup mix - delicious. My soup mix was a Knorr Lipton Onion Roasted Garlic. My only note is that my potatoes were just a smidgen over done at 30 minutes so if you make this, make sure you check them at the 20 to 25 mark.

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