Sweet potatoes coated with olive oil and paprika are baked until crispy on the outside and soft on the inside. Best eaten at room temperature.
Since finding this recipe two months ago, I have made these many times with great results! Cutting a raw sweet potato lengthwise is NOT an easy task, so choose the more narrow ones. Definitely use the ziptop bag method for seasoning. At the suggestion of other reviewers, I added more than just paprika. We enjoy garlic salt, onion powder, thyme, salt and pepper. Also I've found that you can cook these at 350, 375 or 400 and just adjust the baking time accordingly. Foil on your baking sheet makes for the easiest clean up! - 28 Jan 2005 (Review from Allrecipes US | Canada)
I like this recipe A LOT b/c you can be creative. I am not a fan of sweet potatoes, but learned from this recipe that you can EASILY disguise the sweet potato taste and eat healthier. After reading the recipe reviews from this one, I raided the spice cupboard and came up with a perfect combination. I slice the potatoes in 1/4" round slices versus the sticks. In a large ziploc bag, I combined olive oil, garlic powder, chili powder, salt, and pepper. I tossed the slices in the mixture and baked them on a pizza stone for 15 minutes on each side. In another bag I tried the brown sugar/garlic powder mixture someone else mentioned. It was good, but not as good as the first batch. MUST TRY!!!!! - 14 Apr 2003 (Review from Allrecipes US | Canada)
These were so awesome! My family devoured them....I baked them at 350 degrees for 50 minutes and that prevented the outside from getting done too fast. A new family favorite. - 11 Aug 2002 (Review from Allrecipes US | Canada)