Sweet Potato Fries w/ a Sweet and Savory Tossing
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Submitted by Sandra P. Maye
Credit: Recipe to be featured in “Our Recipes” cookbook
From the Chef
“The purpose for using granulated and brown sugar is because the granulated sugar takes some of the moisture out of the brown sugar, which is better for tossing hot fries.”
Sweet Potatoes 2 (better if they are long for fries)
Vegetable Oil enough to deep fry
All Purpose Flour enough to batter fries
Granulated Sugar 2 oz.
Dark Brown Sugar 2 oz.
Ground Cinnamon 1 TBS.
Light Chili Powder 1/4 tsp.
Cayenne Powder 1/4 tsp.
Ground Smoke Paprika 1/4 tsp.
Cut sweet potatoes into fries an place in cold water
When you are ready to fry them strain off the water and pat the sweet potato strips dry with a paper towel.
Deep fry the sweet potatoes at (365 degrees F) until they are light golden brown and crispy. (They will float on top of the oil when they are done)
Drain them on a paper towel and while they are still hot sprinkle them with the tossing powder.
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