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frying American, Southwestern
Sweet Potato Fries

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

We’ve been frying vegetables since we started serving them on our vegetable plate back at City restaurant in the 1980s. Bright orange sweet potatoes make a terrific chip or fry. For something really special, serve with cracked black pepper and lime juice mayonnaise for dipping.

Ingredients

  • Vegetable oil for deep-frying
  • 3 large sweet potatoes, peeled and cut lengthwise into ¼-inch-thick julienne
  • Coarse salt

Directions

Pour vegetable oil to a depth of 4 to 5 inches into a large heavy saucepan or deep-fat fryer. Heat to 360°F.

Fry the potatoes, a handful at a time, until cooked through and just lightly colored, 2 to 3 minutes. (The key to consistently good fries is to keep the oil hot. Wait for the oil to reheat between batches.) Remove with a slotted spoon and drain on paper towels. Season with salt and serve hot.


© 1997 Mary Sue Milliken and Susan Feniger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and includes 1/2 teaspoon of added salt.

221kcal (11%)
230mg (10%)
13g
2g
19g (29%)
0g
1g (6%)
13g
3g
0mg (0%)
3g
1g
16mg
219mg
461mcg RAE (15%)
2mg (3%)
20mg (2%)
0mg (2%)
 

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