Reviewed: Mar. 11, 2013

These were absolutely fabulous. We aren't found of aweet potato dishes that have a lot of added sugar, so this was really to our taste. I cut the sugar in half, and will probably eliminate it all the next time I make this. As anotherreviewer did, I sauteed the sage with the shallots (for about 5 of the 10 min) and I think this allows the flavours to blend. My daughter had the leftovers for a snack. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Dec. 4, 2012

These sweet potatoes were WONDERFUL! I didn't end up doing twice baked potatoes with them. I instead put them in an 8x8 dish and baked them in the oven. Soooooo good!

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Reviewer:

Melody

Reviewed: Jun. 20, 2012

I only used two sweet potatoes and everything else the same....well kinda the same, I didn't have sage so I used some rosemary (which tasted nice, but even finely chopped the rosemary stayed too hard). My only complaint about how mine turned out was that it was not firm enough (not exactly runny though...just seemed too moist maybe?)

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Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Reviewed: Mar. 18, 2012

I tried 4 different recipes, the ricotta had a grainy feel in the pallet so it wasn't for me.

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Reviewer:

luv2cook

Cooking Level: Expert

Home Town: Methuen, Massachusetts, USA

Living In: Rye, New Hampshire, USA

Reviewed: Feb. 9, 2012

baking times are off. potato was stil hard. my family had to wait until they finally cooked in the microwave , of all things.

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Reviewer:

snd1014

Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 22, 2012

Didn't have fresh potatoes so used 1 large and 1 small can of Princella yams. Used 1 tub (16 oz) of ricotta, doubled all of the other ingredients (except about 1/2 the parmesan), and used a regular onion instead of shallots. Baked it in a 2 &1/2 qt casserole dish for about 45 minutes. Tasty!

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Reviewer:

Jennifer

Reviewed: Dec. 4, 2011

These were very tasty but a pain the butt to fix! Note that if you cut the recipe down it becomes very difficult to blend the sticky potato pulp in a conventional blender.

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Reviewer:

Statlady

Cooking Level: Intermediate

Reviewed: Nov. 9, 2011

These were just OK to us. Don't think that I will probably make again.

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Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Oct. 21, 2011

I made these with breaded chicken and asparagus a few days ago. The baking time, however, seemed much too long, and I one shell completely fell apart while cooking! Luckily the flesh of all three fit nicely into two shells, and I was only cooking for two! I didn't have any brown sugar, or sage, so I instead mixed in some fresh chopped parsley. And I substituted about a teaspoon of orange blossom honey for each, in a small indentation before the last bake. Excellent recipe! My boyfriend is always reluctant to try new things, but he loved them!

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Reviewer:

Crysania

Reviewed: Aug. 3, 2011

I loved this! It's just what I have been looking for a savory sweet potatoe. OtI did play around with the spices a bit but you wouldn't have to. I didn't add sugar either. YUMMY!

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