Sweet Potato Fries

If you love sweet potatoes then you will love these Sweet Potato Fries. Even if you don't like sweet potatoes, you will after you try these! I promise! I included stove top directions just in case you don't have an electric deep fryer.

Sweet Potato Fries
Recipe courtesy Emiril Lagasse, 2003

2 large Sweet Potatoes (about 3 pounds total)
2 quarts vegetable oil
1 tablespoon brown sugar
1/2 teaspoon salt
pinch cayenne
pinch cinnamon

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. (I use a french fry cutter that I found at Bed, Bath and Beyond for under $10.00)

Meanwhile in a 5 quart 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 F. 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.

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 turn brown, about 3-4 minutes. Using a skimmer or slotted spoon, carefully remove the fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

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

Combine the brown sugar, salt, cayenne and cinnamon in a large, wide bowl. Add the fries and toss to coat. Serve immediately. I see you smiling! ;)