The best results that I've had were when I coated the fries (wedges actually) with bread crumbs and Parmesan cheese after tossing in oil. I have never been able to get them crispy any other way. (Not into deep frying.)
J

I think I do mine at 450. I googled, and I might have to try these-- they look pretty good!

http://www.ourbestbites.com/2009/01/baked-sweet-potato-fries.html

You might like these. I haven't had a problem with them any time I've made them.

Home Cookin Chapter: Recipes From Thibeault's Table

Parmesan-Coated Sweet Potato Fries
==================================
Parmesan-Coated Sweet Potato Fries
http://www.wholeliving.com
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, they look delicious! They look thinner than what I might get from quartering the sweet potatoes I have. Maybe it's just the perspective, are they quite thick?

That may be my problem, I am making then the same size as I would French Fries.

Ummmmm! Gotta try these! They look great! Normally a lurker, but these brought me out of hiding. :) Do you use a dip with them?

Harlan is an elder chef who sponsors younger chefs... all "his" restaurants serve his Sweet Potato Fries and they are lightly shaken in corn starch before frying.

BUT.... if you are near a Trader Joes'.... their brand of Sweet Potato Fries are great right out of a hot oven.

If you want to take a shortcut, I am amazed at the quality of the Alexia brand frozen sweet potato fries. Really, they're good. I buy mine at Whole Foods, but they are also sold at other supermarkets. Alexia also just started selling a spicy style frozen sweet potato fries, but I haven't tried those, I've only had the plain ones.

Here is a link that might be useful: Alexia Frozen Foods

Here's the recipe I use for plain or sweet potato wedges:

EASY PARMESAN POTATO WEDGES
*************************************
This recipe can also be served with sour cream.

1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper

4 potatoes unpeeled
1/3 cup vegetable oil

1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.)

Source: I've Got To Have THAT Recipe, Too!
Dianne Winsby, Pat Pollard & Barbara Doell
Victoria, B.C. Canada 2000

SharonCb

Sharon, the wedges were like a large french fry. Not big thick wedges. I cut the potato into 8's rather than quarters.

ejmoore510, I'm not a dip kind of person. These potatoes have enough flavour with out a dip. But there is no reason why you couldn't use a dip.

Ann