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Prep 20 mins
Cook 5 mins
This is the way I always eat these. We don't like them overloaded with sugar--just a sprinkle of salt and sugar makes them just right.
- Drop potatoes in boiling water covered by 3 to 4 inches. Remove before they are thoroughly cooked (about 15 to 20 minutes). Cool potatoes and then peel. And cut into pieces 2 inches long and 1/2 inch thick.
- Heat oil to 375°F
- Put the potatoes in oil a few at a time and cook until light and brown; remove and drain well. Sprinkle with salt and sugar.
After frying the potatoes - I sprinkle them with a little white sugar, cinammon and a pat of butter - add this right away so the butter can melt in with the cinnamon and sugar. I am from Louisiana and that is how my mom always fixed hers.
Excellent! Used 2 medium sweet potatoes for about 3 servings. Other than omitting the sugar I followed the recipe exactly. They were just the right blend of sweet and salty without the sugar.
This is an excellent way to prepare sweet potatoes that aren't too sweet. My friend is from England, and she does the same thing, but instead of frying them on the stove top, she does it in the oven. She gets a baking dish with generous amount of oil to cover bottom and puts it into a super hot oven. When the oil is hotter than hot, she adds the sweet potatoes (that have been par boiled and cut up- and don't forget to shake them a bit in a colander to flake up their exterior so they hold the oil and get super cruncy) and lets them bake in the oil for about 30 minutes, stirring every 10 minutes to coat with oil and distribute heat. Oh, my! You will be addicted. I also suggest sprinkling your favorite flavoring salt onto your potatoes before frying. My favorite is the British seasing called "Aromat" which my friend got me totally hooked on. It's wonderful on everything but especially potatoes. Enjoy!