Anyone else notice that sweet potato (‘yam’) fries have been cropping up everywhere the last few years?
Do you like them? Personally, I like my ‘yams’ roasted. SP fries are OK, but I’d rather have roasted.
We roast them, also. I’ve never had a restaurant SPF that I liked.
I like them. My (almost 1 year old) daughter *loves *them. Nutritionally, they’re slightly better for you than regular fries too.
I first had them in S. Korea in 1984, sold on the streets. I’ve never had them taste any better anyplace else.
Not a fan. The only place I ever have them is Burgerville, and they just always seem kinda…bland. Soggy? Flat? Hard to explain.
Also, part of it is my own mind block. I can’t enjoy almond butter because my brain can’t get around the fact that it isn’t peanut butter, and won’t let me enjoy it on its own merits.
Any form of sweet potatoes is fine by me.
I’m fond of them but I really wish more places would provide gravy to pour over them.
I like them. Although now that they’re everywhere, they’ve gone from “must order if I see them on the menu” to “maybe if I feel like it.” They’re best with some aioli.
I had some at Whiskey Creek in Bishop. They were far superior to regular fries.
When they are made well, they are great, but when they’re not they just suck. It’s the same with ceaser salads.
I love them. The place where I usually eat them (they’re the standard side for their turkey burger, which in that restaurant is better than the regular burger) serves them with a sour-cream-based dipping sauce – yum!
I fix them at home, mixed with regular fries or wedges.
Love ‘em…and I spent most of my life thinking that I hated sweet potatoes because I’d never had them except in mushy casserole with melted marshmallows on top.
This. A million times, this. Om nom nom nom nom. My personal favorite type of fry is the baked sweet tater fries we make at home with garlic, cumin, and paprika, preferably with some yogurt and garlic dip.
Me too!!! Add a a bit of cinnamon and cayenne to the spice mix…
Have noticed this trend recently. They’re on the menu at Bob Evans restaurants now.
As long as they’re well-made, I like them way better than regular fries. My experience is that if you just fry them, they will soak up too much oil and get soggy/limp; but if you par-boil or bake them, then just give them a quick dunk in very hot oil to crisp up the edges, they’re wonderful.
Love 'em.
I usually toss them in olive oil and a bit of seasoned salt, then roast them until cooked through, then tuck them under the broiler to get nicely browned and puffy.
Was taken by suprise by a plateful at a (prefab) “Irish” pub.
They taste like crap.