Sweet Potato "Fries"

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I found a trick that helps keep the potatoes from burning and to add a bit of crispiness, which is always a challenge because of the sugars in sweet potatoes: toss the cut fries in cornstarch to lightly coat before tossing them with the oil.

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After reading the other reviews I made a few adjustments, I baked my fries at 400 degrees and I did not spray my cooking sheet with cooking spray(my sheet is non-stick. Once they came out of the oven, my husband who does not like sweet potato fries was eating them! I really tossed the canola oil and salt all over the fries making sure to really coat them. After 30 minutes they came out perfectly. Hope this helps others who had bad results!

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I just made these sweet potatoes and they burned. They didn't taste like any sweet potatoes I've ever had before. Would not recommend this recipe to anyone.

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After reading about burned ends, I tried to evenly cut all the fries. Sweet potatoes are notoriously mishapen and very difficult to cut evenly. If I tried this recipe again, I would consider buying a mandolin for uniformly cut fries that cooked evenly. As for taste, short of incinerating a sweet potato, they all taste good.

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After making these fries a few times, I can now make them perfectly cooked and brown. I use a pump sprayer for my oil and try to lightly coat all the potatoes. In my oven, they brown and cook evenly at 400 degrees, but given that ovens are different, and the sizes we cut vary, one needs to experiment for themselves. With a little effort on my part, these are now the best fries I have eaten, and more important, they are delicious, very nutritious and I never get heart burn as I did with fried potatoes.

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I was debating between skinny or fatter fries based on the reviews and I opted for skinny. I also decided to cook them for just 25 mins at 450 degrees. I should have taken them out at least three minutes early. I didn't have the undercooked issue at all and I definately had the crispy factor, but I also had to deal with a fair amount of them being burned. I'll try these again but I'll pull them out even sooner.

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Great flavor, but I had some burned ends and some middles that needed more cook time. Great idea from another reviewer to use olive oil, will do next time, and maybe cut the fries a bit bigger? We liked this enough to make it work. Who doesn't like sweet potatoes?

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The recipe is a good base, but I added paparika and garlic powder over the top before baking. I wish they were a little crisper, but there is only so much you can do if you are not frying them. Very good.

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I tried this recipe for dinner tonight and it was terrible. The fries had no flavor and were completely limp. I tried turning the fries several times while cooking but this seemed to do no good at all. Some of the ends burned and everything else was completely soggy. I will never make this recipe again.

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I have made this recipe so many times I have added my own changes. iIs really good the way its witten here but now I make it using EVOO, I cut the potatoes bigger almost like steak fries, and I cook it on 375. I also toss them with the spice mixture from an Emeril recipe when they are done. It is about a tablespoon of brown sugar, a pinch of salt and chili power, and about half a teaspoon of cinnamon. We love them!