My family loved it! My reluctant teenage son was soon eating them out of the serving dish like french fries. After reading the reviews of soggy results I decided to cook the potatoes at 425 degrees convection for ten minutes each side. Also, I have read other sweet potato fry recipes where adding corn starch to increase crispiness was recommended. So I cut the potatoes, lightly sprinkled with corn starch and then tossed in a bowl. I mixed the syrup, olive oil and cayenne pepper and a little sea salt in a separate small bowl. Then I poured this mixture over the potatoes and tossed with my hands until evenly coated. I put the sliced potatoes flat on a cookie sheet covered with aluminum foil and sprayed with Pam, then baked as above. Easy clean up. All the original ingredients, just a slight change in the preparation and baking. They were delicious! This will become a staple. P.S. I used a crinkle cutter to slice potatoes which I believe helped them to crisp up also.
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My family loved it! My reluctant teenage son was soon eating them out of the serving dish...