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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busymom

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Reviewed: May 23, 2009

Spicy and delicious

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CookingFanatic

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Apr. 1, 2009

I love sweet potatoes, but I've always had them with a lot of cinnamon and sugar. I thought I'd try something different and I wasn't disappointed. These were delicious. Instead of just cutting the potatoes in half, I cut them into smaller pieces so they'd get more flavor from the spices. It's easy when you put all the ingredients in a ziploc bag and mix it up that way.

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