Reviewed: Aug. 25, 2009

Yummy! I use half regular sugar and half brown sugar, but other than that I do everything the same. The sugars create a crunchy caramelization around the sweet potatoes. Delish.

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JenCooks

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 2, 2009

Good recipe, my 2 year old LOVES these. I use brown sugar mixed with oil, stir the slices around on them. Take them out and stick them on a pan and top with cinnamon & seasoned salt...YUM!

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mama to 2

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Reviewed: Jul. 26, 2009

I loved this recipe and my husband did too. I actually liked these more than the main dish I made. I did substitute the white sugar for brown sugar though. I melted the butter and coated all of the slices and then mixed them in a bowl with the cinnamon and brown sugar so everything was well coated. I also added a dash of nutmeg.

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Kendall

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

I gave this a 4 cause I change it up a little. I use EVOO instead of butter and brown sugar instead of regular. And cook 10 minutes per side at 425. I make them for my 1 year old and she loves, loves, loves them!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Nov. 9, 2008

These were okay. I don't really like sweet potaotes and it was a way for me to eat them. My husband who loves them, thought they were okay but not great. Got the kids to try them because of the cinnamon sugar but no thumbs up.

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TAMMYSHEAFFER

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Reviewed: Oct. 20, 2008

Love these! It's a pain to cut up the hard sweet potatoes. But it definitely cuts down on the cooking time and they're really good!

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CWEISS

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Reviewed: Sep. 27, 2008

OMG!! My boyfriend called his friend and was talking about the love of these while he ate them!!! I bought the longer "cucumber" shaped yams, peeled them and used a mandolin slicer to cut thin even circles. I melted the butter, mixed in the sugar ( brown), cinnamon and poured all into a large plastic bag to shake coat. I evenly set them onto a baking sheet to cook- I cooked them 30 min flipped and then 30 min more for extra crisp. They came out just like chips!!! I have already been asked to make these again.

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PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 20, 2008

Not sure what went wrong here. I used a mandolin to slice the potatoes to a uniform 1/16" and reduced the oven temp to 350 as recommended by other reviewers. The edges curled up, but the chips never crisped up. I left them in too long, apparently, and most of them burnt - but the ones that didn't burn still didn't get crispy. The unburnt chips were tasty, but it's not worth slicing a whole potato to get 5 or 6 decent (but soft) chips. This is a good idea, but I'll try another recipe.

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LawStudent

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 16, 2008

So easy and delicious. Made them in my toaster oven!

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agluono

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Reviewed: Sep. 8, 2008

I can't eat sugar but i can tell you that everyone loved these potatoes!! I baked them for longer until they were really crisp.

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Di Katz

Cooking Level: Intermediate

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Sep. 2, 2008

Sorry, not impressed! The slices were soggy-like, not what I expected. Overall flavor was good, but wrong texture. Won't make again.

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IndyDiva79

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 14, 2008

Great snack! I always have a ton of sweet potatoes around. I found that I need to take them out of the pan right away. The first batch I made I left them in the pan to cool for about 30 minutes while doing something else and they were stuck hard, even though I had sprayed the pan. The next batch I removed right away, they came off whole and crisped up nicely. Tasted great! Thanks for the recipe.

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MommyBeckington

Cooking Level: Expert

Home Town: Orland Park, Illinois, USA

Living In: Shelbyville, Kentucky, USA

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Reviewed: Jun. 9, 2008

My family really liked these! I used splenda instead of the sugar. My family didn't even know!

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ErinKaren

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Reviewed: Jun. 7, 2008

VERY good. My husband, who has always balked at eating sweet potatoes, has told me to make this recipe again!

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Auntie M

Cooking Level: Expert

Home Town: Hooker, Oklahoma, USA

Living In: Hugoton, Kansas, USA

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Reviewed: May 25, 2008

I liked the flavor, but don't do as other reviewers said and coat the potatoes in butter, they came out soft and limp. Next time, I will brush them lightly with butter then sprinkle the sugar and cinnamon on the tops.

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princess_bailey

Cooking Level: Intermediate

Home Town: Tuttle, Oklahoma, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 9, 2008

I used PAM instead of butter, and just used cinnamon instead of cinnamon/sugar. 15 minutes on each side wasn't quite enough time to make them very soft, so I added about 10 minutes.

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Stepherz

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Reviewed: Mar. 27, 2008

Loved it! The perfect snack alternative!

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JaimeA

Cooking Level: Beginning

Home Town: Marshfield, Wisconsin, USA

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Reviewed: Mar. 27, 2008

These made great snacks. The only thing I did differently was slice them very thin like chips. I also think next time, I will use spray butter on them to keep them from getting soggy.

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LinnyIrene

Cooking Level: Intermediate

Home Town: Flushing, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 24, 2008

Awesome! Added a little nutmeg in there as well... delicious!

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Kimberly

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Reviewed: Feb. 6, 2008

This was so easy! We are big sweet potatoe fans. I made the slices really thin and they got crunch around the edges. Our 5 year old said "Mommy, these are the best potato chips that didn't come out of a bag! And you even made em!" Will make these again

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