Reviewed: Apr. 24, 2007

My husband and I love sweet potatoes, and this was a nice change from traditional ways of cooking them. The flavor was wonderful but, the cooking temperature was way to high, and way too long. I wished I'd listened to other reviewers and reduced the temperature. There were done and burned at 425 degrees, but there were some that were salvageable. I couln't imagine cooking them for the entire hour at this temp. They were good enough that I would definitely make again, but at a lower temperature and less cooking time.

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: Apr. 20, 2007

I agree with other reviewers: a great side dish if you make a few adjustments. I used 3 average sweet potatoes, 1-2 T. oil, 2 T. taco seasoning and the recommended amount of cayenne (1/4 t.). I tried following another reviewer's suggestion to bake at 400 for 20 min., then 425 for about 20 more. They didn't turn out crisp like french fries and were starting to burn, but the flavor was awesome and my husband and I loved them anyway! I will definitely make them again; but next time I will try baking them at a higher temp for a shorter time.

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Kristi S

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Reviewed: Apr. 16, 2007

I substituted olive oil for the canola oil and used about half of what the recipe called for. I did not have taco seasoning, so just used sea salt, pepper and cayenne. These were a hit with my husband!

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Lindsay2

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 10, 2007

In my experience, sweet potato fries have to be cooked at a much higher temp than this- like 500 for 30 minutes and flipped a few times to ensure even cooking. Otherwise, they won't get at all crispy. Like another reviewer, I have never seen "small" sweet potatoes, so I too used two large ones. The flavor was great though. I will make again, just with the baking temp and time tweaked a bit.

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Reviewer:

Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Apr. 8, 2007

I've made these twice already. My family loves them. I went for something different as a side dish for Lamb this time. The natural sweet flavor of the sweet potatoes just added such a nice contrast to the savory Lamb. This is a definite keeper.

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ALBREE

Cooking Level: Expert

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Reviewed: Mar. 31, 2007

Very easy to make!

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Reviewer:

michelle

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Mar. 24, 2007

Very good recipe! Great for a potluck or to accompany most any entree. Thanks.

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Noah's Daddy

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Mar. 21, 2007

I don't ever want to make or eat regular fries again. They were soooo gooood! The cayenne pepper was a little too hot for the kids so I'll do it again without the cayenne. Thanks for sharing and giving us HAPPY BELLIES

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Happy Belly

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Reviewed: Mar. 17, 2007

These were really good. I usually have trouble getting the white potatoes off my baking sheet, but these came right off. Thanks!

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Feb. 20, 2007

Good cooking method, but the original recipe is not so tasty. Made this to a T the first time and all I tasted was taco seasoning, taking away from the nice, sweet flavor of the sweet potato. So since then, I've tossed the potatoes in a large ziploc bag, drizzled with olive oil (about 1-2 tablespoon), and lightly sprinkle with kosher salt, sometimes with pepper if the kids aren't eating and toss to coat. I bake the first 20 min. on 400, last 15-20 min. on 425. 1 hour is too much and burns them. I've dipped these in ranch sauce (kid's fav), garllic aioli or just eat plain. Good way to get the kids to eat sweet potatoes without frying - full of vitamin A and beta carotene. Also great with steak dinners. 2 stars for original recipe - 5 stars with changes. Tip - put a greased sheet of foil on your cookie sheet - no sticking and no mess.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 19, 2007

These were great! I did alter the recipe slightly - I only used 1 large sweet potato, cooked it in the microwave for 2 minutes, used veg oil, salt, pepper, and chili powder, and then baked it at 375 for about 40 minutes. They did burn slightly, but they were still good! If you are making these - don't expect them to be like regular fries. They don't get really crispy, but they were still yum. I will make these again. Thanks!

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chickadee0986

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2007

Awesome!!! My family loved it, a definite keeper. I made them just as the recipe stated and it was a hit!

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jubair062

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Feb. 7, 2007

Yum! A bit mushy for my tastes, but delicious nonetheless. We will add to our list of "regulars."

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MBRox

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 7, 2007

I loved the idea of this when i first came across it, but the required amount of spices didn't give it much flavoring at all. I only used 2 potatoes as opposed to 3, too. Just didn't care too much for it overall.

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Jenna

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Reviewed: Jan. 28, 2007

These were really great! I also baked at 375 for 20 minutes each side and used olive oil. I sliced them thin and they were perfect!

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HEATHERGARR

Cooking Level: Intermediate

Home Town: Cleveland, Mississippi, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 21, 2007

I only used two sweet potatoes b/c I had big ones. I don't know why this recipe calls for 6 b/c I've never seen small sweet potatoes, but I guess they exist. I also didn't leave them in the oven as long as the recipe required b/c they started to burn. Good recipe though. I would suggest maybe 30-45 minutes in the oven. I only left mine in for 30 but I like my fries squiggly.

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 17, 2007

love em love em love em...I bake them hot (400 degrees) with plain olive oil brushed on the wedges (not too much! 3 - 4 T max), 45 min. served with miracl whip and ground chipotle chili pepper shaker on the side...watch carefully for burning...they will be soft with a little browning...dip one side in mayo and the other in a teensy bit of ground chipotle chili for a delicious hot/cold sensation!!

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