As expected from a Rachel recipe, these were great. We just left out the chicken stock for a vegetarian version and instead added a small glug of milk for the needed moisture. Thanks for posting.
These are the best!
This is a great combination of slightly spicy and sweet. Excellent delicious recipe, Paula. I will definitely make this again. Thanks so much for posting.
Loved these! They are excellent. There is a mild heat, a tiny bit of sweet, and just creamy goodness. I used splenda brown sugar and served with pork chops. I will defintely be making these again! YUM! Made for Spring "09 Pick a Chef.
LOVED IT! Paula, these were outstanding! The mild heat from the chipolte and adobo perfectly complimented the yams. (I used yams rather than sweet potatoes, just personal preference.) This is a wonderful way to eat yams full of flavor, but not full of fat. These would be a terrific alternative to refried beans on Mexican night. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.
Yum! This was a hit at our Thanksgiving - and there are so many variations that can be done to produce the same flavor combination. Thanks!
Very good. A nice departure from your typical overly sugary sweet potatoes. Althought I did double the amount of butter called for and added some 1/2 and 1/2.