Reviewed: Sep. 29, 2009

Really tasty side dish and a great way to eat sweet potatoes. Thanks for sharing this great idea. I just wish they were crispy on the outside. If anyone knows how to make them crispy on the outside, please share!

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Sep. 13, 2009

Like others I cooked for only 20 min. I cut them smaller than in quarters. I added less than 1/2 teaspoon of garlic powder, onion powder and salt. I also ended up adding a little more olive oil since the added dry ingredients makes it pastier and you need it to be liquid. I would suggest brushing the potatoes with the oil mixture if you decide to do them lengthwise. It would also be good if they were cut in 1/2-3/4 inch rounds. Then maybe use a plastic bag. I had a very hard time trying to coat the lenthwise piece in a 10 in. round bowl. Eating at room temp or just a little warmer is ideal. Hot would be no good.

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LillysMom

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Reviewed: Sep. 2, 2009

They burnt at 40 minutes (should have read reviews first). Tried again and done at 25 minutes. They weren't as crisp as I would have liked, so tried again and brushed fries with egg whites - crispy goodness!!!

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Aug. 11, 2009

I used Tony Chachere's seasoning... fabulous! Does someone know a perfect dipping sauce for these?

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LOVEYOURRECIPES

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Reviewed: Aug. 6, 2009

Wow! I really liked these. I added salt, pepper, garlic powder and onion powder. I also only baked them for about 30 minutes but I only used two sweet potatos. This was really good and I will be making these again.

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Bridgit

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Reviewed: Jun. 24, 2009

This is really a great way to serve sweet potatoes. So easy, and no frying.

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stuffsalush

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Reviewed: Jun. 19, 2009

These were just as good as fried sweet potato fries, imo. Not to mention easier unless you have a big deep fryer. I did add salt, pepper, and garlic powder after baking because that's how I like them. I will make these again.

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Whitney

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 26, 2009

SOOOO good! This is my favorite way to eat sweet potatoes and no, never really liked them before I tried this. My second favorite way is to just replace the paprika and other spices with cinnamon and follow this recipe otherwise. Do check them and turn them... might burn otherwise. YUM!!!

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Beth

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

Even better than I imagined! I suggest using much more paprika, and also adding salt. LIke others, I found 40 minutes to be way too long. I took them out at 35 minutes and already a few were burned, so I'd suggest 25 to 30.

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mbl

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2009

I had half of a really nice home-grown sweet potato that I needed to use. Had made sweet potato fries before, but with different seasonings. I added a little garlic powder and salt to the paprika and it was great! Be sure to cut the potatoes in thin sticks and stir several times during baking to make them crispier...

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gapch1026

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Reviewed: Feb. 3, 2009

These were alright, probably my favorite way to eat sweet potatoes - but I never was a big fan. They were very time consuming, and kind of limp and soggy. A great idea, but it definitely needs some tinkering.

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Alexander Mar

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Jan. 31, 2009

YUM!

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Kendra

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 21, 2009

too much trouble and burns too easily... have to keep watch the whole time and takes too long to make the whole batch

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CAROLEST

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Reviewed: Jan. 19, 2009

easy, breezy, healthy! the smoky paprika works well w/ the sweetness of the potato (as well as ranch dressing), so i used a lot. i also liberally applied salt for more of a "fry" feel. using others' comments, i cut the potato into fries and used a ziplock bag to coat.

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scarlett

Cooking Level: Expert

Living In: Washington, D.C., USA

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Reviewed: Jan. 15, 2009

Thanks for this. Simple and easy for the single guy. I didn't have paprika and wound up using garam masala, an Indian spice mix. They came out really well.

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Buddha

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Reviewed: Jan. 8, 2009

These were fantastic! I cut them smaller to make them more like sweet potato fries and they were perfect. Couldn't really taste the paprika. Once they start to cool off they have a great flavour. Will definitley make these again - great flavour, super easy and I have half a sweet potato left over. Maybe I'll make more today.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Nov. 24, 2008

I thought this was a waste of a good sweet potato. They were limp and went cold very fast.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Nov. 20, 2008

These were so delicious! I made a garlic butter and mayo dipping sauce for them .A big hit with my family !

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sgibbs

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Reviewed: Nov. 6, 2008

I really enjoyed these, but made some changes to the recipe, because other reviewers complained of lack of flavor. I added some garlic powder and salt to the paprika, and may also try some with cinnamon. I cut my potatoes into 1/4" fries, and lined my baking pan with foil so that they wouldn't stick. The fries turned out well, but a couple burned because they needed to be stirred more often. All in all, this was a very tasty recipe, and I will make it again!

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