"These sweet and spicy baked sweet potato fries go great with burgers. Use this as a substitute for French fries." — JENNYWRITES
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sweet potato, peeled and cut into 1/4-inch slices
salt and pepper to taste
Very good. My kids loved these. They were just the right amount of spicy/sweet. I served them with bbq pulled pork sandwiches & cole slaw. Will def. make them again!
For some reason, I can't get sweet potatoes to come out of the oven like they do when deep fried... They always come out limp and not like fries or chips at all... they still taste good, but I am going to give up on the idea that they will be like french fries. The flavor of these was good, a little too spicy for my family though.
Good Recipe! I've never had sweet potato fries before but have friends who rave about them, so I decided to try it. I used this recipe as a base and since i didn't have maple sugar on hand I added a few other ingredients based on my friends suggestions. I peeled the skin of the potatoes, then I cut the fries in 1/2" thick french fry slices. I seasoned the fries in a dry rub of cayenne pepper, salt, paprika, cinnamon, brown sugar, and olive oil. I baked them on a lighly oiled baking sheet and sprinkled a bit of brown sugar on them during the last 5 minutes. These were very tasty and good. I will definitely be making them again. I can only imagine how the maple syrup would have tasted. I'm sure it would have really added a nice nutty caramel flavor to these wondrous treats.
Yummy and easy-even the kids liked it, and they usually won't touch sweet potatoes. I stuck to the recipe, and everything went well.
Chips turned out very crispy and tasty. Next time I'll use half the amount of salt, and I used olive oil instead of butter. Instead of brushing the mixture on the chips, I shook the chips, oil & seasonings in a large baggie. For those who complained the chips were soggy or burned: First issue is that you have to slice these ridiculously thin - I used a chef's knife to do it. You have to watch them like a hawk to avoid burning. You have to turn them in the middle of cooking. You need to remove the ones that are thinner & cooking faster as they get crisp/brown, and you need to run the final ones that aren't yet crips under the broiler. I will make these again. Oh - I would cook at least double to get enough chips to make it worth your while.
I liked this recipe quite simple. I just put everything in a bowl and tossed the sweet potatoes in . I did not have any cayenne pepper so I made them Sweet sweet potatoes and added cinammon. Mine were not soggy and were fantastic!thanks!
these were pretty good! i sprayed the foil pans with olive oil spray first so they wouldn't stick. i also reduced the time to 7 mins the first side and 6 mins the second side. also i substituted cayenne pepper for fresh ground pepper and sprinkled the second side with sea salt. yum!
Quick and easy, tasty and different. My kids thought they were a bit too spicy, so I'd cut back on the pepper next time. My husband and I thought they were great. I'll make them again!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Sweet Potato Chips
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 42
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