i made this exactly as the recipe suggested. fantastic! they are all carmelized and taste very much like candied yams without all the syrup. i loved them and will make them again. i did use fresh rosemary. it and the fresh orange zest were perfect!
I had to use dried rosemary but I still really enjoyed this dish. I served it with Maine-aic's Chicken and Black Beans and it went great. Thanks Sue! Roxygirl
These were excellent. My rosemary was just picked and gave the potatoes a fresh zesty taste. I didn't have any orange rind, so I substituted lemon zest, and it turned out fine. My husband said he doesn't care for sweet potatoes that much, but he had seconds! EDIT: We make this a lot -and it can be our vegetable or our starch!...We'll have chicken and rice and sweet potatoes, or more often chicken and green beans and sweet potatoes. They're more nutritious than white potatoes, and so yummy. 2 of us eat a whole cookie sheet of wedges!
I didn't use the OJ--my family is not a bing fan of orange zest, but they still turned out WONDERFUL!! Thanks for a great recipe!
We found this recipe to be absolutely perfect in every way. I used fresh Rosemary from my herb garden, fresh orange rind, and the Splenda with brown sugar. I baked the potatoes on a stone baking sheet, and my cooking time was approximately 25 minutes. The potatoes were sweet, but not too sweet. These potatoes reminded me of the days when as a child my Mom and Grandmother made those delicious sweet and fried candied sweet potatoes. I plan to use this recipe again very soon, and I'm going to sprinkle some cinnamon, all spice, and ginger in the liquid ingredients. Thank you for sharing this wonderful recipe :) I look forward to using it again and again. Pat
These are wonderful! I made these for Christmas and got such rave reviews that I made them again for New Year's! From now on I will definitely be making these our family's traditional sweet potato dish at the holidays, Thanksgiving, Christmas, and New Year's. They would be great for Easter too. They would also be great as a side for steaks and grilled chicken. I followed recipe first time exactly, except for I used a mixture of sweet potatoes and yams to give a nice variety of color. I also tried them without adding the brown sugar because sweet potatoes are so sweet naturally and I substituted olive oil for the butter, they came out just as tasty. Either way these are definitely a keeper!!
I left out the brown sugar - for dietary reasons - and they were just scrumpious. My kids love them and we serve them often.