Notes: Bake sweet potatoes (through step 2) up to 1 day ahead; cool, combine in 1 pan, cover, and chill. Reheat, covered, in a 450° oven 5 to 10 minutes before combining with jelly mixture in step 4.
Great flavor, funky texture. Cooked perfectly on the inside but kind of tough on the outside. Maybe lower the temperature and toss the potatoes in a little more oil to keep them moist while cooking.
Read MoreThis recipe was ok, my main problem was the sweet potatos got to soggy and mushy.
Read MoreOurs unfortunately got overcooked by the 11 year old "sous chef" and became more like a semi-mashed potato mixture. However, the taste was quite good. I used a ready made glaze (honey chili or something to that effect) as I could not find red pepper jelly (only green). I did add more spice and the result was quite good. I reduced the amount of vinegar as well-- but the lime juice was perfect! I will make these again and see if I can get a more aesthetically pleasing result.
Read MoreThese were so not worth the trouble. Other than having some spice, they were overall pretty blah.
Read MoreI didn't like this recipe at all, and I love yams, but my sister did like it so it may have potential. I felt the vinegar was over powering. I would use less next time if not take it out completely. I was hoping for a spicy sweet flavor and it was tangy/sour sweet. I also think the quality of jalapeno jelly you use makes a difference. I would use one that has more spicy kick.
Read MoreOMG! SO tasty! Made for a potluck and everyone couldn't get enough! They're sweet but the jelly gives them a good little kick... Definately making again. Did step 1-2 a day prior, seemed to work out real well with the potluck being on a Friday evening
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