We loved this recipe. We like onions, so I did add a whole onion chopped up in large pieces. I served this tonight with Jamaican Jerk Chicken (#83215) and won't do that again. The double heat factor was too much for me. I will be making this again (the Jerk Chicken too), but will let this be the one and only spicy item on the menu. DH says I'm a wuss.
So freaking AMAZING!!! I only used 2 or 3 sweet potatoes and I still had to double the cook time so they weren't crunchy, but WOW these are awesome. I have made them 3 times in 2 weeks if that tells you anything.
Excellent! I have mixed several batches of the dry ingredients together(with some cinnamon added) and I store it in a large spice bottle. I make just one yam at a time for the two of us, so I toss it with the oil and 2 Tbsp of the mixture and they're ready for the oven!
These will definitely be made again.....loved them....so tasty and easy to make. The hardest part was cutting them up .....I followed the recipe exactly but only made 1 potato as it was huge. Will make more next time as these were gone in a flash! Thanks for a keeper !
It is so nice to find a savory sweet potato recipe. I followed Phat & Sassy's suggestion and added one sweet onion cut in 1" pieces. They were very soft so next time I'll check them after 35 minutes. I will make again and again! Great flavor.
Wow! These were so good and easy. I just used 1/8 tsp. cayenne as I was afraid they would be too spicy for my kids. They were just right for us like this. I also just sprayed with olive oil spray. They cooked faster than the time stated too. I'm sure I will make these again and again for a healthy side dish. Thanks for posting!
So easy to make and it was the hit! First dish to be finished and they wanted more. The sweetness and a bit of heat, everyone at our Thanksgiving dinner raved about it. I'm glad that I read Phat & Sassy regarding the caramelizing the onions and adding to the yams. I baked my yams in the oven. I used aluminum foil on cookie sheet - first, spraying the foil before placing the ingredient on the foil; then wrapped it up. Easy clean up. I baked the yams at 350.
Made for Thanksgiving 2009. I decided to try this sweet potato option because it was one of the lower-carb (considering it's sweet potatoes) options I made to help my diabetic father-in-law have more options on the table. I ended up using 4 sweet potatoes and cubed them up smaller than 1-inch. I did have to make some adjustments in the spices based on what I had on hand, personal preferences, and dietary restrictions. I omitted the salt and and had to substitute additional chili powder for the cayenne (mother-in-law forgot to bring it). I decided to add 1/4 tsp cinnamon and 1/4 tsp nutmeg to the spice mix as well. I found that what worked best for me was to double the amount of the spice blend that I used, so what I ended up using was 4 tbsp brown sugar, 3 tsp chili powder, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. I prepared and roasted the potatoes (baked for about an hour) the day before Thanksgiving and then just reheated them on Thanksgiving while other dishes baked. Preparing ahead worked out well for me. Thanks so much for posting this idea! I can definitely see us using it again in the future.
This was good and easy to make, except the potato pieces were not cooked evenly, which had something to do with the fact I only stirred them twice.. We roast regular potatoes like this but leave off the sugar and add a little granulated garlic.. Its tasty and super easy. Thanks.
Well I made this and we loved it. I mistakenly added 1 tsp of cayenne instead of half tsp. Now making for a second time and used 1 tsp each chilli and cayenne. Sweet and spicey.