Sweet Potato Fries... FAIL! :(

For oven sweat potato fries I only season with salt and olive oil. Then make a garlic mayo for dipping. I go 40 min at 400 degrees flipping them once. Its not as good as deep fried but still yummy. If you were going for savory, ginger and cinnamon were defiantly the wrong ingredients. though they may have been yummy dipped in butter and brown sugar as dessert. If savory is what you want, then garlic is the flavor to use. Just don't add fresh garlic before baking because it will scorch. You could add garlic powder or salt before baking. If you want fresh garlic toss it into the hot baked fries or do as I do and just put the fresh garlic in the mayo. I get great raves on my sweat potato fries and got the basic cooking instructions from Giadda's "everyday Italian". So its tried and true. And there is never any left over, ever!

I can't help on the sweet potato fries - In fact, I'm planning some of the suggestions below.

For chicken nuggets, I use 4C Italian Breadcrumbs and pan fry in olive or peanut oil. It is one of the few places where I have a brand loyalty, and they always get rave reviews.

How about a light sprinkling of sea salt and call it done?

I make these all the time, all I do is coat them w/ a little olive or canola oil and sprinkle w/ a little salt, pepper and garlic powder. I bake them at 425-450 for 30 or so minutes. I like them well done so sometimes I'll turn the broiler on for the last minute or so to crisp them up.

I made chicken nuggets tonight and used boneless chicken tenders. For breading I used Panko breadcrumbs and they were so good! I dipped them first in flour (season w/ s&p) then egg then panko breadcrumbs mixed w/ a little parm. chz and olive oil. Bake at 375 for 20 min. or until done.

I don't remember exactly what's in it, but I use Paula Deen's sweet potato fry seasoning. You make a lot and then use it as needed. I use it on multiple things. I think it's salt, pepper, garlic powder, paprika. Check out food network.com for her recipe.

Also, for I never tried it for nuggets, but my family likes when I use Ritz crackers as breading. They also love Doritos as a breading. I don't do either one too often because it's not the healthiest of meals, but when I do, it's a hit.

I make them and love them, here's what I do. I usually cut them into big chunks, don't know why, it just works better for me. Then I give them a nice coat of olive oil in a big bowl. Then I turn them out on a cookie sheet and sprinkle them with a little Tony's seasoning salt. Then just bake em till they are a little bit crispy on the edges, I can't remember how long, maybe like 45 minutes. They are so yummy :) My one year old loves them and my husband is not a huge sweet potato fan and he likes them that way. Good luck!

I have never made sweet potato fries... sorry i cant help there. I have crushed onion crackers into my breading for nuggets. It is delicious :)

What I like to do is put cinnamon, salt, and cayenne pepper (just a smidgen to give it a nice kick).

Try this link for sweet potato fries

http://www.ourbestbites.com/2009/03/baked-sweet-potato-fr...

I've tried a bunch of recipes for sweet potato fries without much luck in getting a crispy outside and the right amount of sweet and salty. The one I like the best is Paula Deen's Baked Sweet Potato Wedges. They are good...but there is a lot of butter! The butter does help crisp up the outside, though. Here is a link: http://www.pauladeen.com/index.php/recipes/view2/baked_sw...

On breading for chicken, I usually use a mixture of seasoned breadcrumbs and parmesan cheese, about 2 to 1. Again, I've found if I want a crispy outside, panfry in a cast iron skillet with 1/2 butter and 1/2 canola. If you get the pan really hot first, you can just fry for a minute or a minute and a half, then transfer to a baking dish and finish in the oven.

I use House of Autry Chicken breader. It is usually on the aisle with baking mixes, etc. Just coat wet chicken pieces in the breader and follow directions for baking or frying. I think it makes the best chicken and fish (there is a fish breader too).

For chicken nuggets, I usually do bread crumbs with some garlic and paprika salt. Maybe you can dip them into bbq sauce instead of oil or an egg to make it stick. Sorry, I have no sweet potato fries recipe! But, this site has aweesome recipes if you want to take a gander...

http://allrecipes.com/Search/Recipes.aspx?WithTerm=sweet%...

Don't know about the sweet potatoes - but I make chicken tenders for my family and have liked marinating them (yogurt, soy sauce, worcheshire, seasonings), then you roll them in flour, then dip in egg, then press in Panko breadcrumbs (with Kraft parmesean, seasonings, salt). Bake on a greased pan about 15 minutes. (Of course, that depends on the size of your tenders/nuggets).

a little cayenne pepper is good, so is garlic, parsley and thyme sprinkled on top (you can saute the garlic if you dont like the kick of raw!) and of course just plain old salt and pepper! now if you want to get downright sinful, try a little butter and brown sugar to dip in!

Can't help you on the fries...although you should try it just with canola and salt. Ginger and cinnamon don't really soud good to me on fries.

Try panko for the nuggets.

you could have just mashed them, and sprinkled on a little pecans!

about the nuggets.. I dont eat meat , but i read that panko bread crumbs are easy to use and 100% wheat.

I totally fail when i try to make mayo(my husband says its because i only keep healthy oils in the house) and poaching eggs is like a mystery to me, i might as well be reading the directions in japanese.........does not translate, ive ruined two pans

For chicken strips, I buy one tray of chicken tenderloins, dip them in beaten egg whites with a spoonful of honey, then into the breading. You can blend in a food processor about 2 cups of cornflakes, and about 1/4-1/2 teaspoon of pepper. Cover the strips well by pressing them into the crumbs and place on a baking sheet. Bake at 450 for 11-13 minutes.
For honey mustard dipping sauce, mix 1/4 cup honey, 4 teaspoons dijon mustard and 1/4 teaspoon garlic powder.
I got this from a low fat cook book. Our family loves this!