Fresh ginger, cardamom, and shakarkandi (sweet potatoes) will fill your house with a delightful autumn fragrance, as well as call your family to the table.
Using honey is a great idea for sweet potatoes and we liked that. The only problem was the cardimon and ginger were a little overwhelming. The kids did not like it. In the future we would omit the cardimon and go easier on the ginger. - 09 Dec 2001 (Review from Allrecipes US | Canada)
I think the key to this recipe is knowing your own tastes. (After reading the reviews) I used maybe 1 T. ginger and 1/2 t cardamom. It was very tasty but I expected there to be a bit more caramelization. Everyone liked it and it was not sickly sweet like marshmallow versions of this recipe. - 04 Dec 2002 (Review from Allrecipes US | Canada)
This recipe got my attention last Thanksgiving, and will be definitely be served again this year. Even my parents, who generally avoid any unusual dish, raved about these sweet potatoes. I would advise anyone thinking of making this dish to gauge their own tolerance for ginger and cardamom and adjust the recipe amounts to taste - this recipe allows for quite a bit of personalization. I also agree with other reviewers: nutmeg is essential, as is fresh grated (not ground) ginger. - 13 Nov 2003 (Review from Allrecipes US | Canada)