Comments on: Spiced Sweet Potato Fries

By: Kristina

Kristina — Wed, 30 Jul 2008 16:20:16 +0000

All I have to say is… Old bay spice. It’s the key ingredient to sweet potato fries.

By: Jen

Jen — Thu, 03 Jan 2008 20:06:30 +0000

Just stumbled upon your site today and love it! I’m going grocery shopping right now and am excited to try a couple different things on here! Keep up the blogging

By: christmas food « rocket ship go!

christmas food « rocket ship go! — Thu, 27 Dec 2007 07:55:01 +0000

[…] Crappy shot, I know. I got the recipe from one of my favorite blogs. I made these last year for Thanksgiving, and while they are pretty tasty, I’m starting to feel like they’re not worth the effort. You have to resign your kitchen to having a coating of orange doughÂ all overÂ it, and the gnocchi turn out frail and break when you try to toss them with a sauce. Maybe more flour next time… Also, the sauce in the original recipe is a little overwhelmingÂ to the delicate sweet potato flavor, so I just tossed them with a spiced Earth Balance glaze. […]

By: hanban.

hanban. — Mon, 17 Dec 2007 07:08:03 +0000

omg!! i just made these and they are to die for.
even though they didnt all fully crisp i found them delicious as they were.

i served them with a sauce i just made up on the spot of vegan mayo, chilli, paprika and tomato sauce/. so good!!

thank you soo much!!

By: Rachel

Rachel — Sun, 16 Dec 2007 00:45:55 +0000

Have you tried par-boiling them? Always works for me.

By: elizabeth

elizabeth — Thu, 13 Dec 2007 23:50:39 +0000

I love sweet potato fries, but I make them a little differently, and they turn out pretty crispy (not I’ve-just-been-deep-fried crispy, but a different outside texture than inside texture, which I think is what you’re yearning for.)

I just slice the sweet potato and spread the PLAIN fries (no margarine, oil, or anything) on my cookie sheet and broil them for about 7 or 8 minutes, flipping once. THEN, afterwards, I sprinkle them with any spices I want (usually garlic salt) and dip them in ketchup. I’m not that picky about sweet potato texture, so they may not pass your test, but it’s worth a try!

(p.s. Nice blog! I’ve recently stumbled upon it and am enjoying myself!)

By: Bethany

Bethany — Wed, 12 Dec 2007 23:06:33 +0000

Loving these! I made a batch over the weekend and they were so good that yesterday I got a bunch of yams and made a huge bag of these to put in the freezer. Now I have (sorta after 25 minutes or so) insta-yamfries. Sweeeet.

By: Jenn

Jenn — Wed, 12 Dec 2007 01:17:03 +0000

These were great! The thinner the fry, the crispier they turned out to be. They still taste great even if they get a little well done. I had them tonight with homemade vegan sloppy joes and they were awesome! Thanks for sharing!

By: Elle

Elle — Tue, 11 Dec 2007 15:47:37 +0000

I make these all the time. And you’re right, getting them to crisp up is near impossible, and I’m also one to order fries well done. I get weird looks, but too bad–they’ve gotta be crispy!

I usually toss them with olive oil, cumin, onion and garlic powders, and adobo, oh, and of course, kosher salt and pepper. Delicious! My sister inl aw seems to have “sweet potato fries esp” and always pops in when I’m making these. We just devour them, soft or not.

To anyone that’s on the fence about making these–give them a try! Even if they’re slightly soft, they are absolutely delicious, not to mention ridiculously easy, and you won’t be sorry. Oh! I made the mistake of baking these on parchment once–don’t do it, they get VERY soggy. Just use a lightly greased sheet pan.

By: John

John — Mon, 10 Dec 2007 21:33:47 +0000

My absolute favorite thing with sweet potatoes is horseradish - they go perfectly together. A mix of vegenaise, horseradish, and lemon juice is very good with sp fries.