Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Sweet potatoes - (abt 3 lbs total) (large)

  2. 2 Vegetable oil

  3. 1 tablespoon 15ml Brown sugar

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1 Cayenne

  6. 1 Cinnamon

Instructions Jump to Ingredients ↑

  1. Boil sweet potatoes in water to cover for 10 minutes. Remove and allow to cool. Peel potatoes and cut into 1/4- by 1/4-inch thick batons.

  2. Meanwhile in a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 300 degrees. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

  3. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and just begin to brown, about 3 to 4 minutes. Using a skimmer or slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

  4. When ready to serve the fries, reheat the oil to 350 degrees. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently until browned and puffed, about 1 minute. Transfer to paper lined platter and allow to drain for a minute.

  5. Combine the brown sugar, salt, cayenne and cinnamon in a large bowl. Add the fries and toss to coat. Serve immediately.

  6. This recipe yields 4 to 6 servings.


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