Tuesday, October 22, 2013

Sweet Potato Fries



This post is pretty much a no brainer but since it is the first time I have made them ... and since they were so easy and GOOD, I thought they were worth posting.

Last night my husband asked me to make sweet potato fries for dinner.  What!!!!  I couldn't believe it!  My husband is the pickiest of picky eaters and I can assure you that he has never eaten a sweet potato in his life (and yes,... he's old LOL!). 

We went to a friend's house for a fish fry Saturday night.  In addition to fish, chicken, and regular fried potatoes, our friend fried sweet potatoes.  He had told us he was doing them but I just assumed he was using bagged, frozen sweet potato fries.  My hubby was the #2 frier so in addition to frying, he was doing lots of munching and tasting.  I think cooking and munching and tasting is the best way to try new things.  You can't help but be hungry when you are smelling all of that good stuff. 

To my surprise, our friend had sliced regular (peeled) sweet potatoes for his sweet potato fries and my husband loved them!  What a treat!  Doug actually called me over to make sure I tried one. 

I wasn't letting this one get too far back in the dredges of his memory so I made some with our supper last night.  They were easy, fast, and cheap.  Gotta love that!  Doug decided last night that he wanted to try regular sweet potatoes with butter sometime soon.  Who woulda thunk it??

Here's how I made sweet potato fries AT HOME MY WAY:

Sweet Potato Fries
 
  • Sweet potato(s) (peeled and either chopped into fries or slices)
  • Oil
 
Instructions:
 
 
Peel the potatoes (We only needed one for just the two of us.).  Slice into thin slices.  You could also chop as for regular fries but since my hubby is new to sweet potatoes, I made them thin and crisp.
 
Place about 3/4 inch of oil in a skillet and heat until hot.  When you drop a drip of water into the oil, it will sizzle.
 
I placed mine around in the oil so that they were free floating (for crispier fries).
 
 
Fry until browning, flip, and fry until golden brown.
 
Drain on a paper towel or a dish cloth in a plate.
 
 
Sliced and ready to fry.
 
 
 

 

Fry baby, fry.
 
 
 
 
Flipped and frying.
 
 
 
I served them with Crockpot Rotisserie Chicken & corn.
 
 
Enjoy!
 
Gina

















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