Sweet Potato fries are quite popular, and for good reason. I love the combination of sweet and spicy saltiness. Although I’ve done them in the oven, I like this crispier deep-fried version. If I’m making them to accompany something that’s more involved, I’ll do them in the oven so I can put them in and forget them for a while. When I’ve got the time, I deep fry. You can’t go wrong either way.
- Sweet Potatoes
- Vegetable Oil
- Olive Oil
- Coarse Ground Salt
Combine the cinnamon, cumin and cayenne, about 1/2 teaspoon each. Put it in a shaker if you’ve got an extra one laying around. Peel and slice the sweet potatoes. I decided to try rounds this time around, instead of wedges. They’re a bit easier to cut and they’re thinner, so they get crispier.I just liked this shot of a bowl full of sliced sweet potatoes.Heat vegetable oil, with a little olive oil added for extra flavor. I use this cast iron dutch oven because I hate getting out the fryer but you can use any heavy pan or fryer. I could’ve probably let the oil get a bit hotter but this worked fine, without smoking or burning the potatoes.Let them cook, in batches, until they’re getting brown around the edges and they start to bubble up a bit. Be sure not to overcrowd the pot.Remove them with a slotted spoon or spatula.Drain on paper towels.Sprinkle with salt and the spice mixture and serve immediately.
Sour cream, mixed with a hint of lime, makes a great dipping sauce.