Prep 20 mins
Cook 20 mins
I love this recipe. I made it up from a version I had at a restaraunt. Great for kids too! I choose to dip into ranch dressing. I know it may sound strange, but try it, YUM!
- olive oil, to coat
- 6 large sweet potatoes, peeled and cut into steak fries
- 2 teaspoons salt
- garlic powder
- Preheat oven to 425 degrees.
- Put cut fries into large ziploc bag with olive oil, put in salt, garlic and cinnamon and shake to coat.
- Place fries onto baking sheet leaving space between fries.
- Put in oven for 10 minutes and then flip them over.
- Place back in for 10 more minutes.
- They should be soft on the inside and browned on the outside.
- Let cool for 5 minutes.
- You may also use regular potatoes or 1/4 packet taco seasoning to alter taste to your liking.
Absolutely delightful! My boys (4 & 1), husband and neighbors all loved them!!! Thanks for the awesome recipe! We cut them thin and they came out perfectly!Really, they were delicious. *UPDATE* - we figured out a way to crisp them up! After seasoning in the bag, dump in a couple tablespoons of cornstarch and shake it up one more time. They'll look funny with all the white powder, but it helps them get crispy! Delicious either way though!
Really liked these. every member of my family ate them, and it is so rare that I find any one thing that all can agree on. I did use the corn starch tip after shaking the fries in oil and I think it helped a lot. I cut the fries rather small - I think six large sweet potatoes would be way too many. I used three and a single layer of potatoes (which is what you need to crisp them) covered one baking sheet and a pizza stone. My experience was that the pizza stone and the baking sheet crisped equally well and that i had to bake the potatoes twice as long to get them crisp. I turned them during cooking several times. I tossed them in a ziplock with olive oil and then added in a couple of tablespoons of corn starch and shook again. Then I sprinkled them with garlic salt (not powder, so I skipped the salt part) and cinnamon. Really nice way to prepare sweet potatoes. Thanks.
AMAZING! I heated the yams up a bit before cutting, as this made it much easier. I did not peel them, as the skins are so amazingly delicious! I recommended leaving the skin on, as they are healthy and make for a great true fry-like texture. Shaking up in a bag worked well, unlike some cooks indicated. I did have to cook them a bit longer than specified to get the right crispness- mmm mmm! :)