Don't cut them too small....they will get crisp on the outside and still be soft on the inside before they get tough if you cut them about like steak fries.
Linda C

Thanks Linda, maybe it's as simple as the fact that I'm cutting them too narrow. I assumed making them skinnier would ensure a more crispy texture, but I will try making them wider and flatter, like a steak fry.
DONNA

and don't over crowd them(my mental note to share. LOL)...I haven't had great sucess with them either Donna..I thought maybe it was because I overcrowded...

I'm going to try them again..My favorite food blogger did some Butternut fries..they look yummy...

Here is a link that might be useful: Butternut Squash fries

When I make them in my toaster oven, I take them out half way through and using a thin metal spatula, turn them over and shake them around. At that time they are usually partially stuck to the pan, even though it was oiled, so that's why I have to unstick them with the sharp metal spatula. They go back into the oven again and end up crispy. I do the same with round cut slices of normal potatoes.....let them stick a bit to the pan so the bottom side becomes golden and crispy before turning them over.

SharonCb

oh and I parebake potato cubes for hashbrowns, and do them at 400F, and they get brown on the surface that's in contact with the pan.
so maybe drop the temp from 450F so they don't "cook" so quickly and dry out????

Thanks for that link, Teri, those butternut squash fries look amazing! Nice blog too, I bookmarked it:-) I do try to remember not to crowd them on the baking sheet, but I'm also using a light metal baking sheet and maybe I need to use something darker? I think they need to develop the crust, the way Sharon describes, and then cook all the way through on the inside without the outsides getting too tough. Should I break down and peel them?
DONNA

I don't like sweet potato skins(I peel them)..they are much thicker than a russet..which I never peel, unless I want smooth mashed potatoes.

I think I'll try tomorrow..
I bought a 3lb bag each of sweets and yams, and don't want them to spoil before I get to them..
I was going to just peel, chunk and par bake for whatever uses in the next few months and toss in the freezer.

Years ago one of Oprah's chefs put out a cookbook, Rosie somebody. She had a sweet potato fry recipe using egg whites as the coating instead of oil. You spray the pan, toss the fries with the egg whites and spices then baked them. My mom made them several times and they were good. I don't know if the egg whites were just for cutting calories & fat, or for crisping, or for both.

FWIW I use Reynold's non-stick aluminum foil for these kinds of projects. Awesome stuff. I don't know if its killing me, but it is so worth it.

I like this recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Parmesan-Coated Sweet Potato Fries
==================================
Parmesan-Coated Sweet Potato Fries
Serves 4; Prep time: 15 minutes; Total time 40 minutes
1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

1. Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
2. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
3. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
4. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Ann, your pictures just kill me! I just got done eating and now I'm hungry again! Awesome!

Duane

Donna, I haven't made these, but it sounds wounderful! I did notice though, the temp is lower, so that may have something to do with your's getting tough.

Sweet Potato Wedges with Cilantro Dipping Sauce

- 2 lb. 4 oz. sweet potatoes, unpeeled, cut into 3-4" wedges
- Toss with 2 tablespoons vegetable oil. Sprinkle with chili powder & salt to taste.
- Place on baking sheet in single layer. Bake at 375 F., 40 - 50 minutes, until tender and lightly browned on edges.

Cilantro Dipping Sauce
Mix 1-1/4 cups sour cream, 2 tablespoons sweet chili sauce, 2 green onions (finely chopped), and 1 tablespoon chopped fresh cilantro. Season to taste with salt & pepper. Cover & refrigerate.
Serve hot wedges with dipping sauce.

Teri, let me know how yours come out if you make the sweets today.

Dreamhouse, I may have that cookbook laying around somewhere. I thought it was one of the ones I got from my dear MIL when she passed away. I'm going to look for it so I can see the recipe.

Jessy, I like the Reynolds wrap non-stick foil as well. I use it to line my baking dishes when I make bar cookies and brownies. I hope it's not killing any of us:-) If I use it for the sweet potatoes, would I cut down on the oil in the recipe?

Ann, your recipe looks delicious, I have copied it and will try that one as well. I've never had sweet potatoes with parmesan cheese before, but I like both so I'm going to give it a whirl. Your photos, as always, are mouthwatering.

Kathy, it sounds like the wedges in your recipe are pretty big? I'm looking for some crisp or crunch on the outside, but tender on the inside. That's a good basic recipe for me to start with, and the dipping sauce sounds like I could forget the potatoes and just eat that!!!!

Thanks everyone for such good recipes and tips. I am planning to go later to our beachside produce market and get several sweet potatoes, so I can make these beauties.

Happy Fall! We are expecting two days of rain here in Coastal FL, then a couple of cooler days. I can't wait!!
DONNA