2 lb. sweet potatoes, peeled
vegetable oil for frying
coarse salt

Slice into 1/4-inch sticks. Put the sweet potatoes in a saucepan, cover with cold water by a least an inch, and bring to a boil. Reduce the heat to medium and simmer until crisp-tender, about 3 minutes. Drain and dry thoroughly on towels. Heat at least 3-inches of oil in a deep pot to 360 to 365 degrees, and heat slotted spoon or skimmer with it. Drop the sweet potatoes by large handfuls into the oil. Cook, stirring a few times, until the sweet potatoes are deeply golden, about 4 minutes. Lift the fries out with a slotted spoon and drain on paper towels. Sprinkle with salt (or try cayenne pepper) and serve immediately.

(One Potato, Two Potato by Roy Finamore with Molly Stevens)

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