TIBS CINNAMON & SPICE SWEET POTATO FRIES
- Ready In:
- 1hr 6mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3 large sweet potatoes, skinned and cut into 1/4 inch thick fries
- 10 cups water, refrigerated
- 2 tablespoons white corn syrup
- 1⁄4 cup sugar
- 1⁄3 cup white vinegar
- lard (for frying)
-
SEASONING
- 2 teaspoons brown sugar
- 1⁄2 teaspoon dried mustard
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon celery salt
directions
- Add water, sugar, corn syrup, and vinegar to a large pot. I use spring water. Combine thoroughly. Skin potatoes and cut into 1/4 inch thick fries (or thicker if desired). Add potatoes to pot. Place in fridge. Allow to marinate for 1 hour.
- In a bowl or ziploc bag, combine seasoning ingredients. Mix thoroughly. Pour into a salt shaker or an empty seasoning bottle. Set aside.
- Heat deep fryer to 325 degrees. Add fries and fry for 2-3 minutes. Remove, pat dry, and using a sheet pan or large bowl, place them in the refrigerator.
- Heat deep fryer to 375 degrees. Remove fries from freezer and place into basket. Over the sink, toss and season fries with seasoning. Fry fries for 3 minutes. Remove. Pat dry. Season to taste with seasoning.
- Serve.
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RECIPE SUBMITTED BY
Mr Tibs
Wichita Falls, Texas
I'm a single Dad of 3 kids. I've been a bachelor for 15 years. I took an interest in cooking at an early age. My Mom is a fantastic cook. Before I was ever allowed to cook a meal on her stove, she taught me the importance of spices. After high school, I split time as a ranch hand and cook for a renowned area restaurant. I went to chili cook offs with the owner and over the years I also served as a judge for a few. I have always enjoyed grilling and smoking more than anything else I cook. I have created many of my own recipes. And adapted others to my personal tastes. I have cooked for a lot of people over the years. And although I never entered a contest myself, many people who have not only entered but won big contests have tried my food. And I have often been asked why I don't enter. The answer is simple. My reward is the look of satisfaction on people's faces when they enjoy what they are eating. I don't need a trophy to enjoy the art of cooking. I just want to serve a good meal to good people who appreciate it.