Sweet Potato French Fries
"My girls would not eat sweet potatoes when they were little till I tried french frying them. Now Paula loves them candied, fried, french fried, baked, etc. Erica still will not eat them except french fried, but she loves them french fried."
photo by lilsweetie
- Ready In:
- 35mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 4 sweet potatoes
- oil (for deep frying)
- salt
directions
- Peel and slice sweet potatoes as you would for french fries.
- Fry in deep fat as you would french fries.
- Drain on paper towels.
- Salt and enjoy.
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Reviews
-
These are spectacular. I cut my fries pretty big and used the "double-fry" method, deep frying them in very hot CRISCO for 4 minutes the first round, pulling them out for a few minutes, draining them on a paper towel, and then deep frying them a second time for about 8 minutes in the same very hot oil until they were beginning to crisp on the edges. The end color of the fries was magnificent! My wife had requested me to make these and wanted NO salt on them -- she gave the end result two thumbs up. I salted mine and did the same for a batch I took to the neighbors. Mine were incredible and the neighbors told me that they ate "every crumb!" Thank you so much for providing this fine recipe. I would certainly encourage others to try these great fries as an occasional alternative to regular home made french fries. The double cooking method assures that you get a good solid sweet potato flavor, no mushiness and they were not at all greasy, and less "cardboardy" in texture than fries cooked in the traditional "one-drop, deep-fry" method -- don't ask me why this double-fry method works so great because I have no clue *.* . I'm just content that I've discovered this superior cooking technique. Pat, the old bone man. -
Laziest recipe EVAH! -
I love sweet potato fries and double frying actually crisps them nicely. I sprinkle part of the batch with pink Himalayan salt and the other part with a mixture of cayenne, salt and cumin. Delish! -
These were great, I've tried them in the oven but they always turned out limp and I'd be the only one who ate them. This time I tried Bone Man's suggestion on the double fry and they turned out great, just enough crisp but still soft inside - not very pretty, but still tasted good. I salted them with Kosher salt and even sprinkled some dry steak rub for extra flavor. -
These are great!! A do again in our home!!!!!!
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RECIPE SUBMITTED BY
Darlene Summers
Carterville, Illinos
I would like to let you all know that I am no longer able to review your recipes that I have tried. since they changed the site around webtv does not supprt zaars new site.I have a webtv not a computer and webtv does not support the new recipezaar site.
so I will no longer be able to review your great recipes,nor will I be able to put my own recipes on here.Please don't think I wouldn't like to review your recipes,it was one of the nice parts of zaar that I did enjoy doing. So please forgive!!!
I am Married to the same guy for 40 years,I Have 2 beautiful Daughters, who have given me 6
grand and glorious grandchildren.
I love to cook,in fact you could call it my favorite hobby
My pet peeve is telemarketers,Every time I get busy with my recipe hobby one of them will call and knock me off the web,and of coarse I waste precious time getting back on.I am disabled,so I no longer work,and have plenty of time to pursue my hobby.
My best dish I make is Lasagna but thats just because I love lasagna.I am also asked to bring No-Bake cookies at all of our potlucks, and linger-longers at church.Meat loaf is another often requested dish I am asked to bring...... NOT MY meatloaf but .... My husbands.
He is as good a cook as I am,He can cook anything I can cook, and I can cook anything he can cook,but some things I make better,and some He makes better...So we do a lot of compromising at our house.
