These are brilliant. I made these for supper this supper this evening and everyone loved them. The only addition I made was adding a bit of bourbon before baking and it added a lot of flavour and great glaze.
These tasted very good. I did try to cut them smaller so that they were crispy but they were not crispy enough for us. I had fair warning. I don't think we will be making these again because I cannot get over the mushy factor.
Both DH and I loved these. Yes, they don't crisp up but the flavor is wonderful. I did sprinkle on some cumin like others have suggested. I also cut mine into french fry shapes. Made in honor of Sharon's DH.
THE BEST way to eat sweet potatoes, and I love sweet potatoes. I subbed 1 1/2 tsp of Splenda Brown Sugar Blend for the light brown sugar, but otherwise assembled as directed, and baked on a stoneware pan using my oven's convection feature. Might I suggest the only way to improve these fries is to serve them with Lime Cayenne Mayonnaise for dipping...another fabulous recipe.
Lovely sweet potato wedges, the hint of sugar just added that little bit of extra sweetness without overtaking the taste of the potato. As I did really chunky wedges I allowed 35 to 40 minutes to cook till tender at 220C fan forced oven. Thank you Sharon123, made for Everyday A Holiday.
We loved these sweet taters! I cut them like french fries and baked them as per your instructions. They were delicious!
Very good sweet potato. I cut them into rounds and they were so soft and nice but tasty. Made Lime Cayenne Mayonnaise to go along with them.
Very Good! Got raves. I cut them into 3/4 inch batons and I will do this again. 'll try a bit of Jack Daniels next time.
Fantastic. I omitted the salt and included the ground cumin. I left the rest of the recipe as is, and cut into wedges, not fries. So good. Thanks for posting.
Oh my, these are deeeeeeeeelish. I cut them into french fries and turned them over after ten minutes and cooked for another ten minutes. These went very well with homemade breaded fish sticks. Will make this again. Thanks for sharing your lovely recipe :)