Reviewed: May 17, 2012

These are really good. It's a lot less work if you cut up the potatoes, toss them with all the seasonings, and roast them in the oven. I cut mine into bite-sized pieces and baked them uncovered at 450 F for about 15 minutes. They were perfect, moist and flavorful. Use Japanese sweet potatoes, which have a milder flavor on their own, if you really want the seasoning to shine. These are very good the next day (I could taste the lime more than on the potatoes fresh out of the oven), and also good served cold.

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Reviewer:

DomesticEngineer

Reviewed: Jan. 30, 2012

These were very good! I did make some changes, which I think was very necessary. I am a fan of salt, but I think the salt level would have made these virtually inedible if prepared as described (which is the only reason I didn't give 5 stars). I halved the salt, added 1/8 tsp granulated garlic and 1/16 tsp black pepper, and it was still quite salty. It made enough seasoning for twice as many potatoes as listed, and the serving sizes were very large. I cut the potatoes in slices like thick chips, rather than wedges, and didn't bother with pre-boiling. The (less salty) blend is very tasty and smells beautiful. I will definitely be making these again, but I'll continue to halve the salt and double the number of potatoes.

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Reviewer:

bitterquill

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Blackfoot, Idaho, USA

Reviewed: Jan. 15, 2012

This was really good. Instead of boiling the potatoes, I put them in the microwave until fork tender (about 10 minutes) Then I let them cool and sliced them in wedges and baked. Another family favorite. Thanks for the recipe!

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Reviewer:

sandy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Nov. 30, 2011

Tasty !

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Reviewer:

Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

Reviewed: Nov. 14, 2011

I must have boiled my sweet potatoes for too long because they never crisped. I really do like the seasoning and will try again with a different hand on the baking/boiling part.

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Oct. 24, 2011

After reading the reviews, I give this recipe five stars for two reasons. The first reason is because I love sweet potatoes and they are more healthier than potatoes. The second reason is because after I baked them, they were very tasty and healthy!! I even don't feel guilty! I skipped the step---boiling the potatoes. I didn't have lime and cilantro on hand. I used the lemon with the juice to squeeze over the potatoes. My husband and I enjoyed them with the hot dogs. My 9 years old son said it was okay as he rather have regular fries. Very yummy!! Two Big Thumbs!!

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Reviewer:

alwaysmoonie

Reviewed: Oct. 23, 2011

While it's a little tricky to get the texture just right, I am in love with this seasoning blend. I tried to double the recipe the first time, which I think is what made the oven too steamy to get the crisp brown texture. Second time I gave them their space and baked on a darker cookie sheet - SO yummy! Also try putting your tray nearer the heating element if you're having trouble getting them brown and crispy.

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Reviewer:

bzannie

Reviewed: Oct. 12, 2011

I thought these were really good. Probably my new favorite seasoning for sweet potato fries. I didn't boil mine first. I cut them a little thinner and I cooked them for 30 min until crispy. I served them with the Spicy Chipotle Burgers from this website. I will make these again for sure!!!

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Reviewer:

valentinesdaybaby

Reviewed: Oct. 10, 2011

My sweet potatos were rather large, so I cut them into chunks rather than wedges. They were wonderful. My husband said he'd be happy if we had these more often. Our friend turned to her boyfriend and said she'd be happy if he learned to make them so they could have them. They really are great!

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