So Simple It’s Silly is a series of incredibly easy sweet and savory recipes. Minimal ingredients, great short cuts and not at all time-consuming.
I meant to post this recipe a long time ago, (really! I did, promise!) but somehow time got away from me. I made them as a contribution to my sister’s Memorial Day bbq (so many weeks ago, I know!) and they came out great. I’ve made french fries before, but fried sweet potatoes are completely different and without the right steps, the results aren’t the best. Luckily with this recipe I’ve developed, I think it’s basically fool proof and I they came out pretty great!
My sister bought the firmer white variety, but you can buy the softer orange center ones (sometimes labeled as yams) as well, whatever you prefer. What some people don’t realize, is sweet potatoes have a higher water content than regular potatoes. It’s harder to get them crispy because of this (but not impossible), after researching different methods, I came up with this recipe for a great crispy crunch as well as a spicy caramelized flavor.
3 Sweet Potatoes (white or orange)
Oil (enough for frying)
2 Egg Whites
1 Whole Egg
1/2 cup Light Brown Sugar
Cajun Spice mix (store-bought or homemade)
2. Bring a pot of water to boil
3. Blanch the potato sticks for 3-4 minutes. Drain well on paper towels to remove all moisture from the surface
4. Preheat oil to 375 degrees, whatever size pot you use, please remember to leave at least 3 inches from the surface of the oil to the lip of the pot. Sweet potatoes have a higher water content, so the bubbling up is more so than regular potatoes. Always take proper safety precautions when frying!
5. In a large bowl, thoroughly mix your egg whites, whole egg, brown sugar and Cajun spices together. (If you don’t like store-bought Cajun spice mix, you can make your own. My personal mix is cayenne pepper, paprika, onion powder, garlic powder, dried thyme, dried oregano, black pepper and salt.)
7. Give the potatoes a stir to prevent clumping together and fry for 4 mins or until golden brown.
9. Indulge with an ice-cold beverage of your choice!
– Cutting the potatoes thinly helps with the crispness. Larger cut will result in a little less crisp, but the flavors are still great!
– Remember to work in small batches
– Don’t overdo it with the spices. It can over power the flavor of the potatoes and spices burn easily.
– I use vegetable oil for frying for a clean flavor
– Egg whites and brown sugar helps the potatoes crisp in the fryer
– After removing a batch of fries, let the oil come back up to temperature before adding another batch.
My camera ran out of batteries so I never got a chance to take a picture of them all piled up beautifully on a dish. GAH!!