Sweet Potato Fries

Fried Version

Ingredients

Fill a large mixing bowl ~halfway with cold water
Peel sweet potatoes
Cut into ¹⁄₄″ slabs, and then cut those into ¹⁄₄″ sticks
Transfer cut sweet potatoes into the water and mix around to wash
In a gallon freezer bag, mix ¹⁄₂ cup corn starch and ~6 tbsp water
- if this is too thick, add water until it can easily coat the sweet potatoes
- if you need to make more, the ratio is 4 parts corn starch to 3–4 parts water
Line 1–2 sheet pans with aluminum foil and a wire rack

Drain the water from the sweet potatoes
Put oil in your frying vessel
Bring temperature to 325–350°F
Working in batches add the potatoes to the corn starch slurry in the freezer bag and coat
Transfer to the fryer and cook for ~2 minutes
Use a spider to remove them from the oil to the wire rack, and separate to cool
After you’re done frying all potatoes the first time
- optionally dip in corn starch mixture again
- fry a second time until they’re brown and crispy (2–3 minutes)
Let cool on a wire rack / paper towel lined plate
Salt and season as soon as they come out of the fryer