Reviewed: Nov. 13, 2007

This is a 5 star recipe. Not because it's unique or complex but because it's so basic and delicious. I love sweet potatoes!

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RACHHESS

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 11, 2007

I modified this recipe and used some Old Bay instead of paprika. . .and it was delicious (if you like old bay). I make them every time I cook big meals for friends, and they are always amazed that they like them!

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TMNASH

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

My boyfriend usually won't touch a sweet potato. He loved these! I am making them again tonight because they were fantastic! Such a delicious deviation from the traditional sugary sweet potato recipes - so much depth in flavor. Unique and de-li-ci-ous!

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hermajestyapril

Cooking Level: Beginning

Living In: Rapid City, South Dakota, USA

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Reviewed: Nov. 7, 2007

This is a great recipe. My sticks were done in 20 mins at 400 degrees. I wish they were a little crispier though. As far as flavor goes, this recipe does allow for alot of flexibility. I went for the chili-paprika-salt-pepper-evoo mix....DELICIOUS!

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c

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Nov. 1, 2007

As written, it's probably 4-stars, but with a tiny bit of tweaking, it was AWESOME at our house. I peeled and cut the sweet potatoes in half and then into pieces slightly bigger than matchsticks. Tossed them in olive oil, seasoned with paprika, season salt and garlic salt. Baked at 400 for 35 min and broiled a bit with the main dish (Broiled Parmesean Tilapia from this site). Delicious!! We'll make them again often!

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KToone

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Reviewed: Oct. 31, 2007

mmmm, came out really delicious. But they were kind of broken up when I served them...but they still tasted really good.

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patticake

Cooking Level: Expert

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Reviewed: Oct. 29, 2007

Yum! I added garlic salt and chili pepper. It was easy to slice into sticks after I placed it in the microwave for about 3-4 minutes to soften it a little, so try this if it is hard to slice. It sliced like a regular potatoe. I ate this with some baked chicken that I seasoned and it was really good! My mouth was screaming Yes! Yes! Yes!

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tashmaxx

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 13, 2007

These turned out well for me, but unfortunately I had forgotten what the reviews said & didn't add more seasonings. It was a little bland, but I appreciate the idea...I will certainly be trying it again, with more seasoning. I don't know that I have the patience to slice it into thin rounds, though!

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austinveggiegirl

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 26, 2007

So good...one of my favorites, only I cut them in half.

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Joei

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2007

It is delicious, healthy and easy to make. Put in what ever spice or herb you like to your taste. It tastes best when it is still warm.

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LCH Yung

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Reviewed: Aug. 20, 2007

Pretty tasty, but I think they would be better if they were more crispy.

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chillidogsam2

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Reviewed: Jun. 25, 2007

A good basic starter recipe...but it could use more seasoning than just paprika

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NewCook

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Reviewed: May 21, 2007

I really liked this recipe. I used a huge knife and easily cut the sweet potatoes into eighths. I used a pastry brush to apply canola oil to the potatoes. I made 1/3 with creole seasoning; 1/3 with nutmeg, cinnamon, salt and brown sugar; and 1/3 with salt only. I baked them at 350 for 50 minutes and they were wonderful. I liked the brown sugar mix the best.

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Laura P

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Reviewed: Apr. 23, 2007

These are great!! I followed other reviewers suggestions: 1)Added 1/2 tsp. salt, 1/2 tsp. garlic powder, and 1 Tbs. brown sugar for 4 average sized potatoes. 2) Cut the potatoes into 1/4 inch rounds with my food processor. These are very tasty at room temperature just as Christine said. Thanks for the recipe!! Thanks for all your suggestions fellow reviewers!!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2007

This is going to be a favorite way to do sweet potatoes in our house! We took advice from others and sliced them in 1/4 inch rounds as well as used a baggy to coat them with the spices. As for spices, I can see where you could use your favorites. We chose paprika, garlic salt, pepper, cayenne and thyme. I'm going to play around with many different variations, but the "chips" are going to be on our menu from now on! Thank you!

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Roninroyaloak

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Reviewed: Apr. 15, 2007

So simple and delicious. I cut the potatoes thinner and cooked a shorter time.

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LouLou

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Reviewed: Apr. 14, 2007

Perfect as stated in recipe!

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DECAR48

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Reviewed: Mar. 20, 2007

great...make sure you cut the sweet potatoes the same size so they cook the same. don't over salt.

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askweres

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Reviewed: Mar. 14, 2007

I too have been making these for a while. They're hard to get the right consistency, and you often get soft fries instead of crispy, but they're so good it doesn't matter. I make mine with ginger, nutmeg, and a little bit of brown sugar. Yum!

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CELZ

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Reviewed: Mar. 4, 2007

I really thought that I hated sweet potatoes until recently. Anyway, I found this recipe and decided to give it a try. I cut some into sticks and some into rounds, and have decided that the sticks are better. Based on the advice of another reviewer, I got long skinny potatoes, and they were much easier to cut into sticks. I also added garlic powder, dried basil, cayenne pepper and onion salt. The flavor was excellent, but maybe a little to spicy. I will probably use less cayenne next time :)

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