Sweet Potato Fries

April 1, 2010

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
  • Cumin
  • Cinnamon
  • Cayenne
  • 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.

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{ 3 comments… read them below or add one }

1 Angie's Recipes April 2, 2010 at 1:13 pm

I love sweet potatoes! I am sure these fried one must have tasted heavenly! Great TV snack.


2 Jamaican Foodie April 8, 2010 at 9:47 pm

I have tried doing sweet potatoes twice and each time I said never again…..as much as I love to eat it, it’s really a labour of love….I have to get the right knife to handle this. Any suggesstions? Do you boil the potatoes before hand? I honestly love it but it’s too much work.


3 Karen Bove April 9, 2010 at 12:04 pm

I don’t boil them but they can be difficult to cut. A very sharp knife helps and I found that cutting them into rounds instead of lengthwise made the task a little easier.


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