These sweet potatoes were on the dry side for me, although DH said he really enjoyed them. The sweet onion was great, and the addition of balsamic vinegar livened things up. Easy to make, made no adaptations, served with baked beans, a good complement.
Loved these! I used Okanagan Vineyards raspberry balsamic vinegar, I didn't have any pecans, but can't wait to make this again with them. The thyme just added something special. Thanks for a great recipe!
Super! Only used 1 Tbs. ov EVOO on 6 cups of sweet potatoes, but they were done in 30 minutes. Everything is good with Balsamic! Thanks Derf!
I scaled the recipe down to serve one and otherwise made it as written, adding the oil as part of step 1. I really enjoyed this dish. The balsamic vinegar is a nice contrast to the sweet potatoes. Made for 8th ANNUAL PHOTO SWAP. LET'S PARTY!
Very good and a nice change from the usual sweet potatoes. I cut them in rounds and used just a sprinkling of thyme (personal preference--we find the flavor strong). Didn't have pecans on hand but it was delicious anyway. Will add them next time.
I made these for my first time hosting Thanksgiving Dinner. This was wonderful and much enjoyed by DH's family (who have not had any sweet potatoes as part of their Thanksgiving before). I omitted the pecans and added mushrooms (Sweet Potatoes with Mushrooms, Onion, and Thyme). The onions may have been my favorite part!
These were really good. I hate "smushy" mashed sweet potatoes with all the stuff that people put with them for Thanksgiving. It hides the true flavor of the sweet potatoes. I omitted the balsamic vinegar, and sliced mine into big "rounds" about 1/2 to 1' thick. They were lovely to look at, too, with the edges starting to brown. I think this recipe may have converted my inlaws away from the "brown sugar and marshmallows" sweet potatoes!