Reviewed: Nov. 23, 2009

Wonderful! Our potatoes were huge so I cut them into sixths and baked for 45 minutes. Perfect and such a different taste - Will definitely have again sometime. Thanks!

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Nov. 20, 2009

I cube my sweet potatoes so there is more flavor in each bite and they don't take as long to cook. I have tried every recipe out there to get my family to eat sweet potatoes and this is the only way they'll eat them. There is never any leftover, they love them.

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Kezia

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: Oct. 20, 2009

This was delicious - very much like a sweet potato french fry but with a different flavor. Like many people, I cut it up in cubes and mixed it with the olive oil and spices. I'm sure cutting it in half would be fine but this way there's a lot more flavor mixed in and it's not so sweet potatoey (I'm actually not a big fan). Thanks!

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VALENE

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Reviewed: Oct. 10, 2009

Save a step and just use pre-mixed Cajun spice blend along with the brown sugar and olive oil. I intended to make these in halves, but in the end cut the sweet potato in cubes so it would roast faster. I used a round cake pan as the higher sides made stirring easier.

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gapch1026

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Reviewed: Sep. 28, 2009

The flavor was good, i was worried that it would take away from the sweetness of the potato, but it didnt seem to. i also turned them and sprayed them with pam during cooking and it made them crispier.

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hancoccn

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Sep. 27, 2009

The flavour of these were very good. I cut in four wedges instead of two so the spice mix would cover more area and so they would cook a bit faster. These were very soft so if you want a crunchy texture I would suggest cutting them into bite-sized chunks as many of the other reviewers did.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

OMG!!! THIS WAS GOOD PAIRED WITH THE CAJUN PORK CHOPS AND A SALAD.I ADDED A TBP OF BROWN SUGAR,I ALSO CUT UP THE POTATO IN CHUNKS AND SHAKE ALL SPICES,OIL IN A PLASTIC BAG.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Sep. 13, 2009

My whole family loved these. Had a great zesty flavor but not too spicy. After peeling the potatoes, I just cut them into 1/4 in. circles, put the oil and herbs in a ziplock and shook them all together. I did need to add more olive oil to totally coat the potatoes. Make sure to flip them half way thru cooking. I will definetly make these again.

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Kathy Tessendorf

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Reviewed: Aug. 27, 2009

These are excellent! I threw it all in a large covered tupperware bowl, added the oil and shook it up to coat, then added the seasonings and shook again, which was quick and coated them perfectly. I do not care for herbs much, so I omitted those. Other than that the only thing I did different was cut them into strips/fries so they would cook faster, and I turned on the broiler for the last few minutes to crisp them up a bit. The flavor was delicious! Just watch them when broiling so they don't burn!

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jabsbride

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

So tasty! My boyfriend and I both really, really liked them. So simple, but definitely a good twist on normal sweet potatoes! I will definitely make this again.

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Aug. 26, 2009

Whoa, there! These were loaded with spice, and my husband and I actually couldn't finish ours. I was giving them a trial run before making them for guests the following night, but I decided to go with a different potato recipe after trying them. They could be good if the seasoning was merely sprinkled over the top before baking, but unfortunately I probably won't give them another go. Thank you for this recipe, though, it was a different approach to sweet potatoes.

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Aug. 5, 2009

made these a second time because i loved them so much...this time i added some sauteed onions and corn...AMAZING!

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Zafah7

Cooking Level: Intermediate

Home Town: Mamaroneck, New York, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jul. 24, 2009

These were very savory and went well with our grilled beef tenderloin. I cubed the potatoes and coated with seasoning in a ziplock bag. I will definitely make these again.

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ALEIGH553

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Reviewed: Jul. 23, 2009

These were so good! I baked the sweet potato as instructed - cut in half and smothered in the spices. It turned out wonderfully, but next time I think I'll try cubing them and using a ziplock bag to distribute the seasoning over them.

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Jul. 16, 2009

These tasted a little bland, next time I'd spice them up WAY more.

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 15, 2009

Definitely tasty and will be making again. I decided not to peel my potatoes and cut them into large bite size pieces after reading several reviews. I placed the potatoes into a Ziploc bag, added the olive oil to coat, then added the seasonings and shook well. Baked until tender, then placed under the broiler for a few minutes to crisp.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 8, 2009

I cut the potatoes into chunks, leaving the peel on, and put everything in a Ziploc bag and shook to coat the potatoes. I baked for 35 minutes and broiled for 10-12. Tasty!

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Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 2, 2009

Well...I burnt them. But had they not been burnt, they would have been excellent!

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Buffy S.

Cooking Level: Intermediate

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Reviewed: May 31, 2009

These were really good, I also took the idea from other members of shaking everything together in a bag and then baking the potatoes. However, we didn't really like the rosemary and it only took about 35 minutes. Overall, though a good recipe.

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