How do you make sweet potato fries?

How long do you cook them? Can you put cinnamon and splenda on them before you cook them?

Mine are chopped into fry shapes, drizzled in olive oil, cooked at 400 degrees for about 20-25 mins. I turn mid way through. I have never added sugar or sweetener or cinnamon but you can try.

About 30 minutes at 350 or 15-20 minutes at 400. There's a recipe on Allrecipes.com that has you microwave them first, then bake them. Think I'll try that next time as I like mine thicker but they tend to burn on the outside before cooking on the inside.

http://allrecipes.com/recipe/ts-sweet-potato-fries/detail.aspx?event8=1&prop24=SR_Title&e11=sweet potato fries&e8=Quick Search&event10=1&e7=Home Page

I toss mine with olive oil and season with salt & pepper. You could definitely add the seasonings before you cook them. Just make sure you add some kind of oil.

My Dad owned a cafe where I learned and trained up to be a sous chef
This is our famous recipe for sweet potato or (yam fries)
Peel the sweet potato and cut into small fries
Then arrange them onto a cookie sheet and spritz with cooking oil
sprinkle spice rub on them ( recipe to follow)
Then bake
Simple easy and they come out soooo delicious they were our hot ticket item! My Dad used to serve them with mayo, but since we are trying to lose weight I think greek yogurt might make a good substitute
Spice rub recipe ( I cut this down for a small recipe but you can make more with these ratios)
1tsp and 1/2 salt
1tsp sugar
1tsp nutmeg
1 tsp cinnamon
Mix these all together and evenly distribute on the fries

I heard that after you cut the potato that if you put them in cold water with a little salt and let them soke for like 10-15 minutes the dry them off and bake them it will help to get them crunchy. i dont know how true that is...im making my first batch tomorrow actually..lol

Dr Oz allows for frozen sweet potato fries, I buy them and bake them. As always I watch the sodium on the brand to try and get the lowest number.

Do you have a cast iron skillet? Then use it. Anything that you want browned cooks *so* much better in cast iron. I mean SOOO much better. I once had to cook some in pyrex...they didn't even taste like the same food.

So...even if you don't have a cast iron skillet, use a baking sheet or something...just don't use a pyrex/glass container. They won't cook well.

Otherwise, I'm not sure there's any magic to it. I just cut them up, put in a little bit of oil (really, just a little), and bake until they are as done as I want them to be. I've made them as "fries", or as wedges or pieces. Yummy any way I slice them.

...and if you cook them long enough, there is absolutely no need for sugar. I'm not being a puritan about it either. They are SWEET all on their own, when properly cooked. When I feed them to other people, they almost accuse me of lying when I say there is absolutely nothing added except a little oil.

I like to toss them in a little bit of olive oil and a package of french onion soup/dip mix. Just sprinkle it on dry, toss to coat and spread the potatoes on a baking sheet. So good that way!

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I cut mine into even pieces, then in a bowl, add a tea spoon olive oil, a teaspoon of paprika salt and pepper. Put the potato into the bowl and shake to coat

Bake in the oven at a hight temp until just catching on the edges. NOM

Slice them like fries, soak them to remove some of the starch, put in a bowl, add olive oil, salt, pepper, cayenne bake. Toss until coated. Put on a foil lined baking sheet that is sprayed with cooking spray. Bake at 400-425 until desired crispiness.

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I cheat...

http://www.alexiafoods.com/products/fries/sweet-potato-julienne-fries

... and they are awesome

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