Baked Sweet Potato Fries

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You need to use a heavy metal baking pan (greasedwithout parchment and preheat the pan along with the oven. Also very little oil or they will be limp. I LOVE THESE and so do my picky eaters!

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Made the recipe with only a 1/2 cup of salt and the rest as the recipe calls for. Cooking time was perfect. Flipped fries at ten mins in. After twenty, they came out perfectly! Really love them. So tasty!!

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I agree pretty horrible. This recipe is similar to others on the web. I've tried many times and they never come out crispy this way. Just brown, soggy and sometimes rubbery. You need to soak them in water then coat with seasoning and cornstarch and oil to get it crispy.

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Terrible!! I baked these on parchment, about 10 min. longer than directed, but they were still limp, soft, nothing like a French Fry and starting to burn! Never again.

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I didn't use parchment paper but I cooked these for twice as long at 450 and they still weren't like fries. The edges were burnt and the middles were soggy. I'm super dissapointed.

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My fries were soggy on parchment- used metal baking sheet with success the 2nd time. Also, it took twice as long as the recipe suggests to cook the fries.

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I love this!!!! I used a metal baking sheet and sprayed it with a baking spray to help me get the outside crispy. Loved the flavor and texture. The second time I made this I added cayenne pepper for some extra heat...very very good. The third time I added a little Cinnamon...very good also. Thanks Paula.

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These fries are so easy to make, and they taste great!

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This has become a staple in my house! The boys and man of the house love it, and its great because it's healthy AND tasty. I don't use paprika, just the house seasoning, and I use a regular knife instead of a crinkle cut knife.

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These fries took twice as long to bake, at the given temperature. The final texture I achieved was not fry-like. The flavor was pleasing, though I didn't add paprika to mine.