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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by flyingmonkeypoop, May 21, 2008.
I had some sweet potato fries a while back and I loved them. Does anyone have a recipe for them?
Simply put, I just peel my sweet potatoes, slice them into fry sizes and deep fry them as you would regular potato fries. There's just not much to it. The type of seasoning used after frying does a lot to enhance them but that too is matter of personal choice.
When I worked in the steak shop before I had the boys, we made sweet potato fries. Just peel the potato, cut into fries (with or without that nice industrial fry cutter lol) and deep fry for a few minutes. I didn't really like them, so maybe the owner taught us to make them wrong. I like regular fries much better. LOL
If you figure it out, let us know and post pictures Everyone likes food pix.
The way I make mine is ...peel and slice into size I want. Spray butter flavored Pam on a cookie sheet and spead my fries out in one layer on the pan then I spray my fries with the same Pam sprinkle with salt and pepper and bake for about 20 min. at 450` I have been known to make up two pans of them
At a restaurant I worked at, we served SPF with honey butter. People LOVED them.
Another thing you can do is peel the potatoes, then slice lengthwise all the way down, maybe 1/4" thick. toss with olive oil, bake until just browning outside, soft inside. Salt when they come out of the oven.
Don't over-brown, though, or they become bitter.
Oh, Mrs. Puff, that sounds delicious, thanks!
That is how made mine.
I've never been able to get them crispy like Irish potato fries. I see on the label of the frozen ones that theirs are coated in rice flour.
I make sweet potato fries like I make duck fries. I like to use the red Beauregard yams. Cut them into fries, coat them with duck fat, and spread them on a cookie sheet and bake until they start to look almost to the point of being blackened at one end. As they get darker, the sugar caramelizes and they taste really good. You just have to watch closely to be sure they don't burn.
I grind some sea salt over the top and serve.
This is what I do. Although, I use olive oil.