35 Reviews of Sweet Potato Fries

From: lucy k.

On Feb 9, 2005

These are excellent, and quick to prepare as a snack or side dish. I wouldn't skip the egg white, as it adds to the texture of these fries. Parchment paper is a good idea, as I found these tend to stick even with the cooking spray. For a dip, try mixing mayonnaise with some dijon mustard (about 2 to 1 ratio).

From: Bergy

On Oct 13, 2002

Served these with my Thanksgiving Dinner tonight and they were great. I baked them on a baking stone, you have to watch that they don't get too brown. Followed the recipe to a tee. Beat together the spices and egg white poured it into a ziplock bag, put in the taters and rotaed until well mixed. Worked well. Next time I think I will give the egg white a miss and just toss damp tater chimps with the spices. The flavor is great and I thank you for posting NurseDi

From: Ruebarbe

On Feb 18, 2005

Very good! I don't like sweet potatoes, but I want to, since they're better for you than white potatoes. This recipe gave enough spicy to balance the sweetness. I used fat free sour cream as a condiment.

From: Jackiean

On Jun 26, 2007

We really liked these...followed the recipe exactly except for the salt. DH finished them off. Thanks NurseDi !

From: KellyMac6

On Aug 17, 2007

I normally love Sweet Potato Fries, but I had a little trouble with this recipe. Mine all stuck to the pan even though I had sprayed it and They cooked too unevenly. I think that i will use larger strips next time to try and prevent this.

From: KeeperAtHome

On Jul 20, 2007

These are very good, I doubled the amount of seasonings.

From: Panamanian-Canadian angel

On Apr 13, 2008

Excellent fries!! The egg white really does make a difference in the texture. We used seasoning salt and a little garlic powder, instead of the various spices listed. Perfect fries next to a juicy burger!!

From: Chef #1276163

On May 24, 2009

The egg white is what keeps the fries from going limp, giving them their crispy texture, but when I make them, I turn them every five minutes to keep them from sticking. The pan still takes some clean-up, even with the non-stick coating, so I coat it with oil instead of Pam, which seems to help a little.

From: ZeeCooks

On Aug 11, 2008

Well they are tasty but they didn't crisp at all and stuck to the cookie sheet despite a generous spray of noncooking spray. I've had no luck getting crispy sweet potato fries regardless of the recipe I've used, however. Maybe i'll try parchment paper next time.

From: V.A.

On Feb 28, 2006

These are great! I loved the seasonings. Thanks for the wonderful recipe!