The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 5, 2009
LOL...these reviews are freaking hilarious, how do you completely change the recipe and still give it 5 stars? its a completely new recipe... So anyways keepin with the trend here i figured i minus well add my 2 cents. ok So i made sweet potatoe fries, not this recipe at all. Cut the fries, added them to ziplock with olive oil , season salt, pepper, and garlic power, shaked, then baked. They were great. not this recipe but i will give it 4 stars for having me want to try to make sweet potato fries in the first place.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 4, 2009
Really good. Will definitely be using this recipe again.
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Cooking Level: Intermediate

Living In: Green Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Nov. 3, 2009
I made these with a mixture of seasoning salt and a few dashes of cayenne. Lower temp. oven reduces the chance of burning, especially if your fries are on the thinner side. Hubby is now a sweet potato fan! Can't make enough batches for the family. I'm so glad I gave this a try.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 27, 2009
I am so in love with these! I have a hard time getting them really crispy like regular fries. Maybe I will try broiling them a little next time. You can add as much or as little seasoning you want. Heck, change it up once in a while too! GOOD and Good for you!! don't forget to leave the skins on, more fiber that way. Winner! Thanks and will make again and again.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 26, 2009
It was alright, you will really have to look in the reviews to find a way to make them more crispy because they turned out very soggy for me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 25, 2009
These are really tasty. After reading the reviews I cooked them for 30 minutes at 400 and then to crisp them up I broiled for about 2 minutes. The broiling really helped, but they will burn quickly if you don't keep an eye on them.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 9, 2009
I used actual sweet potatoes which are not orange(those are yams). I sprayed a stoneware cookie sheet with olive oil spray & sprinkled with taco seasoning. Pre-cooked the potatoes in the microwave for 5 min and the sliced uniformly. Laid out in a single layer on the sheet and sprayed with the olive oil and sprinkled them lightly with the seasoning. Baked at 400 for 25 min, then flipped and baked for another 20 min. They were slightly crunchy and pretty good. Next time I will broil them for a couple minutes for extra crispness.
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Cooking Level: Intermediate

Home Town: Eureka, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Oct. 6, 2009
Cutting up sweet potatoes is a pain in the neck, but so worth it! I even just made these with the oil and then put kosher salt on them for the last 5 minutes of cooking. Delish!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 30, 2009
I think I must have done something wrong. After reading all the reviews, I adjusted the spices to our taste (used garlic powder, chili powder and seasoning salt) and had high hopes. But no matter how long I left those things in the oven, they were not crispy at all. They came out a floppy mess, and I figured maybe my oven doesn't cook hot enough. I will try again with a hotter temperature because the flavor was fantastic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 28, 2009
Well maybe I did something wrong but I really didn't like how these came out. The spices tasted nice (I did chili powder, garlic powder, a tiny bit of cinnamon, and salt) but they came out chewy. The insides were nice and soft but the outsides and especially the skins were tough and chewy.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 27, 2009
I only used 4 sweet potatoes and did not measure the oil and used too much so they were oily. Will try again with less. I used a gallon ziploc baggy to pour the oil into and added 1/2 pkg of taco seasoning and poured in some honey. They were delicious but too oily. I will definitely try these again, they are a nice addition to a mexican meal.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 24, 2009
They were time consuming to make and the texture was not what I wanted.
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Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 22, 2009
This is a great recipe and a tasty alternative to white potato fries. However I found the cooking temperature way too high and my fries almost burned. I think maybe cooking them at 350 for 15 minutes on each side will work out better next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 10, 2009
I decided to get these done a little faster, and make it easier to cut up. So I put the potatoes in the microwave for about 3-4 minutes so they were cooked a little bit. Than I cut them up in to fries. My cayenne was on the very top shelf, and I am short so it got left out. It could have used the spice, the Taco seasoning didn't come out for me. I did put some salt. My fries cooked for about 30 minutes and were quite crispy. I think pre-baking the sweet potatoes helped. These were really good, and will be made again.
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Cooking Level: Expert

Home Town: Payson, Utah, USA
Living In: Pleasant Grove, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 1, 2009
great tip with the plastic bag trick! i always had problems with getting the oil to coat evenly and this solved it!
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Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA
Living In: Cairo, Al-Qahirah, Egypt

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 20, 2009
I love the cooking method, but used a different seasoning and made my own dipping sauces. They were so yummy they have been requested once a week atleast since I made them a few weeks ago. I love making them because they are much healthier. YUM
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Mo
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
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Reviewed: Aug. 10, 2009
These were yummy, but not crispy at all. Still tasted great though. Thanks!
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MG
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 8, 2009
everything was perfect except too soggy.
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Suz

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 6, 2009
This recipe was great with a little change. I did not do the taco seasoning but the cayenne pepper tasted amazing on it alone. wow. so much flavor. however, mine kept burning so i turned down the heat a bit and flipped them once. I also did not coat in oil. I drizzled evoo on top lightly and then sprinkled the pepper. I think that if they did not burn, they would have been crisp!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 5, 2009
I was so hopeful that by trying some of the 'tips' others gave that I could get the crisp I wanted. Flavor was good but like many said, soggy. I'll try again though.
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Cooking Level: Intermediate

Home Town: Cupertino, California, USA
Living In: Brentwood, California, USA

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