17 Reviews of Ina Garten's Baked Sweet Potato Fries

From: happynana

On Oct 30, 2008

Excellent. I used 2 T of the olive oil in the bag w. potatoes wedges. I then added the spices as directed plus 1/2 teaspoon chili powder and 1/8 teaspoon right into the bag and tossed instead of sprinkling on baking sheet. I also sprayed baking sheet with olive oil cooking spray. Baked as directed. This made 2 delicious servings for DH and myself. Nice recipe. Thanks for sharing Sharon.

From: Chef #1122668

On Jan 10, 2009

We give this five stars. It is fabulous. I agree with other reviewers in saying that one person could easily devour this recipe alone - not sure if that's a good thing or not . I would recommend eating these as soon as they are done. They tend to get softer (though still yummy) if they sit too long.

From: Chef Edlear

On Nov 6, 2008

Easy and tasty. I left the skins on mine, and omitted the brown sugar. I also added in some granulated garlic and extra black pepper. Delicious, Sharon!

From: Chef #482847

On Nov 4, 2008

SO GOOD! I've been craving these since I had them at a local restaurant, and these hit the spot! I served them with tomatillo lime ranch and also with ketchup. Both were a hit with the family.

From: Jen Overson

On Sep 28, 2009

These were so yummy and incredibly easy to make! I plan on making these instead of french fries from now on.

From: Shuzbud

On Sep 26, 2009

Excellent recipe- we absolutely loved these and I'm already planning to make them again next week! I made it as written but left out the pepper as I'm not too keen on it and we used a dark brown sugar which gave a gorgeous caramelised flavour. Thanks so much for a new favourite! In response to another review- I would really recommend cooking in a single layer as in step 5. That said, I was too bowled over by the delicious flavour to notice any sogginess!

From: Nado2003

On Jan 12, 2009

They tasted great. But never got crisp. Mine were kinda soggy but still good. I doubled the recipe and my husband and I ate almost the whole batch. Thank you.

From: SolightlyUK

On Nov 15, 2008

Not sure why, but mine did not crisp up. I followed the recipe as described but left the skin on and cut them into long skinny-ish french-fry-shapes. Still, although soft, they were absolutely delicious — really something different to have along side some southwestern-style soup. Yum. Thanks to you Sharon.

From: Sydney Mike

On Nov 7, 2008

I used good ol' American yams for this easy-to-make recipe & then devoured them as a late night snack along with 2 dips ~ One was a homemade cranberry orange sauce & the other a honey-mustard combo! VERY TASTY, & the recipe will be kept! [Tagged, made & reviewed for one of my Vegan partners in the Vegetarian/Vegan Recipe Swap 4]

From: Chef*Lee

On Jan 21, 2009

These are really delicious in flavor especially with the kosher salt on them. The only thing I would do next time is place them on a sheet of foil (I knew better but forgot) because the sugar from both the sweet potato and the brown sugar really burned badly. I think the best way to cut the potatoes would be thin french fry size. I had flat wedges and there was lots of burnage from the sugars on them. I will do these again with these methods and I'm sure that they will come out really great!!! Thanks for posting!!