Reviewed: Feb. 21, 2010

Yummy - these are delicious! I didn't do it right - I way overcrowded my pan and cut them to skinny but they were still yummy! Next time I'll try to make more of a wedge shape and use less so they won't overlap on the pan.

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Reviewer:

Love2Cook

Cooking Level: Intermediate

Reviewed: Feb. 16, 2010

I made a few changes so I'm not sure I should even be rating it! I used one sweet potato cut in small pieces, lots of garlic salt and chili powder (about 1 tsp each), and cooking spray. I shook all the ingredients together in a bag and then baked as directed. Tasted awesome - crispy outsides, soft insides! I can't wait to make it again!

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Reviewer:

Allison

Cooking Level: Intermediate

Living In: North Canton, Ohio, USA

Reviewed: Feb. 11, 2010

This recipe is super easy and the potatoes come out so great. They are slightly crunchy on outside but have a roasted consistency on the inside. I made them twice in one week. My 12 year old son said they were delicious. I usually buy Chipotle Sweet potato fries from the frozen section for 3.99 but I save half that amount by buying my own sweet potatoes. These were equally delicious. In addition to the paprika I used Mccormick cajun seasoning and some sea salt along along with the olive oil. I cut into wedges as suggested in the recipe. The second time I made, I just sliced to to keep them circular. I love the flexibility of this recipe and the nutritional value (olive oil and vitamin packed sw. pot.). Pretty much you can go spicy or sweet and still yield a delicious result.

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Reviewer:

PhillyGirl1908

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 6, 2010

Thought these were really good ...and my kids loved them

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Reviewer:

Ashley

Reviewed: Feb. 2, 2010

These were.... okay. Just ho hum. Granted, it was my first time having any sweet potatoes at all, so I don't have a base line to judge from. I found I did like the vegetable, but this was a little bland. I added some generic seasoning blend and it was better.

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Reviewer:

Erika L

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Living In: South Saint Paul, Minnesota, USA

Reviewed: Jan. 28, 2010

Awesome! I never thought to add paprika to them, although I couldn't really taste it. But nontheless they were very good.

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Reviewer:

Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

Reviewed: Jan. 26, 2010

These were a hit! I cut into small strips, but think they need to match sticks. They didn't get crisp all they way. They are more of a crispy, deliciousness with a bit of softness. Here is what I did: olive oil, garlic powder, onion powder, minced ginger (from a jar) minced galic (from jar), S&P; put it all in a ziplock bag and mixed. I turned them several times, and took them out as they started to blacken on the ends. I served them room temp. SO GOOD!

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Reviewer:

FERBONIA

Cooking Level: Expert

Living In: Modesto, California, USA

Reviewed: Jan. 18, 2010

I also make baked sweet potato fries regularly. I use the ziploc bag method as well. To cut fat, I use a few sprays of butter and/or Canola Oil spray and usually spice with garlic powder, onion powder, fresh ground black pepper and a sprinkle of shredded asiago cheese. I'm not a big fan of adding salt, but that's person preference. Most recently I've added a sprinkle of fennel seeds to the mix...adds a nice, unexpected flavor..

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Reviewer:

lisa

Reviewed: Jan. 18, 2010

The paprika gave this a really great sweet flavor. I think my "sticks" were a little too Texas-sized (ie big) and didn't crisp enough as a result.. so next time I'll probably cut them down a little slimmer.. I also added a dash of kosher salt to these - YUM!

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