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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Reviewer:

Stasi

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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Reviewer:

Melinda

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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Reviewer:

Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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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Reviewer:

Melissa

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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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

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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Reviewer:

lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, D.C., USA

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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Reviewer:

melissa

Reviewed: Sep. 24, 2009

They were time consuming to make and the texture was not what I wanted.

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Reviewer:

STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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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Reviewer:

Spybat

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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