Fried Sweet Potatoes
Recipes » Appetizers » Appetizers - Other
Try this Fried Sweet Potatoes recipe, or contribute your own. "Potato" and "Hot & spicy" are two of the tags cooks chose for Fried Sweet Potatoes.
Cuisine: AmericanMain Ingredient: Potato
100% would make again (reviews)
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Notes Ingredients
Fried Sweet Potatoes Preparation
In a large heavy saucepan or deep-fat fryer, heat 4 to 5 inches of vegetable oil to 360 degrees. Rub the potato strips with the salt. Fry the potatoes, in several batches to prevent overcrowding and sticking, for 2 to 3 minutes, until cooked through but not colored. Be sure to return the oil to 360 degrees before cooking the next batch, or the potatoes will absorb too much oil and be greasy. Set the potatoes aside on paper towels until you have finished cooking all of them, then increase the temperature of the oil to 390 degrees. Refry the potatoes, again in batches. This time they will take very little time to become crisp, golden-brown, and puffy (keep the first batches warm in a low oven while you finish frying, and again be sure to return the oil to 390 degrees for the subsequent batches). Remove with a slotted spoon to drain briefly on paper towels. Serve while hot. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6214 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Up close and personal...these fries are super yummy and since they’re sweet potatoes, they’re packed with extra nutrients and good for you, right? photo by
sgrishka
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Make sure all the fries are as even as possible for even cooking...a mandoline makes this a quick and easy task. photo by
sgrishka
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Fry the potatoes in batches so the pan isn’t crowded and the oil temperature does not plummet. The fries are fried not once, but twice! For the 1st fry, the fries are "Blanched" until they are soft but not browned. For the 2nd fry, the fries are fried until golden and crispy. photo by
sgrishka
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Finished fries are a bit creamy on the inside, crunchy on the outside, and very satisfying. photo by
sgrishka
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Fried Sweet Potatoes Reviews
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These Sweet Potato Fries were simply delicious. We served them at our family steak fry. Their bright orange color and taste made for an unusual side dish that was a real crowd-pleaser. The recipe was very easy to follow and the double frying produced perfect, crisp fries...well worth the extra trouble. We did adjust the recipe slightly, we soaked the cut fries in ice water for about 30 minutes then drained and thoroughly dried them with kitchen towels prior to salting and frying them. (Soaking reduces the starch content which helps keep the fries from over browning or sticking together while cooking.) The fries were great on their own but we also used a couple spice blends to season several batches after frying. For a sweet spice blend we combined 2 tbsp. sugar and 1 tsp. cinnamon together with a pinch of salt and sprinkle it over the fries. For a spiced-up spice blend we combined 1 tsp. kosher salt, 1 tsp. garlic salt, 1/4 tsp. cayenne pepper, 1/4 tsp. chili powder, 1/4 tsp. freshly-ground black pepper, 1/2 tsp. paprika, 1/4 tsp. ground dried thyme and 1/4 tsp. ground dried oregano together and sprinkle it over the fries.
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