I've made this recipe a few times now. They taste fantastic, but it's really tricky to get them crisp but not burnt, especially if you cut them quite small like I did (I had to halve the cooking time, but I wanted them small for my baby to eat as finger food). Watch them VERY carefully. And if you want them crisp at all, you will probably burn the edges of some of them, but most will be ok if you catch it at the right time. My husband hates it when I set off the smoke detector, so personally I think I'm just to give up on crisping them and skip the broiling step. They taste great whether they are crisp or not - definitely pintastic! Original recipe can be found here: http://www.teeniecakes.com/2010/12/roasted-parmesan-sweet-potatoes/
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