Reviewed: Apr. 18, 2013

Made this and it was a very yummy accompaniment to the homemade bean veggie burgers also on this site!

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Reviewer:

Esther

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Apr. 9, 2013

This is great. It's not greasy like sweet potato fries can be. The combination of the heat of the spices and the tartness of the zest is unusual and delicious. We thought the texture was good, too. The larger size of the cuts made it tender on the inside but a little crispy on the outside. I did bump up the oven temp to 425 for the last 5 minutes or so to brown them. Will make often.

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Reviewer:

HOMERMC

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 31, 2013

I cut the raw potatos into fries, tossed with oil and spices and roasted for 25 min at 450 and served with a cinnamon yogurt sauce for dipping. Wow! One of the best recipes I've tried all year

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Reviewer:

Keeli

Reviewed: Oct. 22, 2012

Perfect combination of spices. Kids loved it too.

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Reviewer:

bardbrik

Cooking Level: Expert

Living In: Ashburn, Virginia, USA

Reviewed: Jul. 30, 2012

I didn't see the note about boiling till only fork tender and they came out mushy. Next time I will skip the boiling entirely and just peel, cut into thin wedges and increase baking time. The 1 T salt seemed like a lot so I added only 1 t sea salt to the seasoning and they were still too salty after salting before baking as well!

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Reviewer:

karenhami

Reviewed: Jul. 27, 2012

Did not care for this too much. It was my first time trying sweet potato fries and I was very disappointed. For some reason I didn't like the tropical flavor paired with the sweet potatoes. I will not be making these again.

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Reviewer:

grainfreegirl96-No Go PRO

Reviewed: Jul. 3, 2012

Really Yummy! I used 1/2 tsp of salt and it was plenty. I didn't have cilantro so I used scallions instead. I'll try the cilantro next time because it sounds great with the lime. I'm pretty sure this would also make a great rub for chicken or fish.

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Reviewer:

michelle bernal

Reviewed: Jun. 21, 2012

baked in oven. Next time I will slice extra thin so they can crisp up. had a really good flavor just weren't crisp this time.

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Reviewer:

arizrealtor

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 would have given 5 stars except the original recipe has far too much salt (and I *love* salt). I halved the salt and added 1/8 tsp granulated garlic and 1/16 tsp black pepper to the seasoning blend. I didn't bother pre-boiling, just cut the potatoes in smaller wedges (I've also done slices and both work well), and I didn't salt/pepper them before I added the oil and seasoning blend. The (altered, less salty) blend is very tasty and smells beautiful. I saw a few reviews saying these were bland or that there wasn't enough seasoning...all I can say is that they must positively *load* their seasonings on! I use lots of seasonings and almost always have to add extra to any recipe I make, and this recipe made *twice as much seasoning blend as I needed.* I had to make an extra batch of potatoes to use it all up (which wasn't a huge issue, since they are so tasty). At the full salt level with the original number of potatoes, the saltiness would be extreme and I can't imagine how anyone could find it bland. It just goes to show how subjective cooking can be.

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