Reviewed: Oct. 25, 2009

Bags to shake the flour & topping worked well - less mess/quicker. I also increased the spices to 1/2 tsp (except for the C.pepper). I am surprised how crisp the fries were. The Mayo/mustard dip is nice too. This recipe is a winner.

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kinookimaw

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Reviewed: Feb. 24, 2009

These were great! The toppings didn't really stick to the sweet potatoes as much as a thought it would and in fact it made a huge mess! After they were cooked thought--HOLY COW--so good! I mixed equal parts of yellow mustard and mayo to dip them in and the tanginess of the mustard really complemented the sweetness of the potatoes. So crunchy and delicious it's hard to believe they are so good for you (well, minus the mayo!)

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Reviewed: Nov. 25, 2008

These turned out awful :-( They had no flavour at all. I used two sweet potatoes instead of three, and I ran out of coating mix way before I ran out of sweet potatoes. After cooking them in the oven at 300 degrees for 45 minutes, they were still hard. The coating did come out crunchy, which is the only thing about this recipe that worked.

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Skwishee

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Reviewed: Nov. 2, 2008

these were soooo yummy! crispy and delicious! especially warm right out of the oven. i used all spice instead of the spices on the recipe but was still great! i <3 sweet potatoes and baking them is oily and mushy this makes them perfect finger food, i used salsa for the dipping sauce.

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s2cupcakes

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Reviewed: Jul. 15, 2008

These fries are great! My sister made them, so I know they took some extra time to make, but the end result was wonderful! A big problem baking sweet potato fries is that they don't get crunchy enough to mimic fried sweet potatoes, but adding the Rice Krispies coating adds that extra crunch! We could not stop eating these!

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