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* 2 sweet potatoes
* Soybean or your favorite oil for deep-frying
My Prefered Spices
* cayenne pepper
* curry powder
* lemon pepper
* Creole or Cajan seasoning
* a few dashes of each seasoning will do
Instructions
1. Peel sweet potatoes and cut into long flat planks or french fry shape.
2. Heat oil to 350 degrees in a large skillet over medium-high heat.
3. Add potatoes and fry until golden brown and cooked through, about 4 minutes.
4. Remove from oil with tongs or slotted spoon.
5. Drain on paper towel.
6. Season with my prefered seasonings or just simple salt and pepper.
7. Keep hot in warm oven until ready to serve.
Serves: 2-4
Serving Suggestion: I usually eat sweet potato fries with hot buffalo chicken wings, deep-fried catfish or red snapper. I enjoy them so much I substitute them any time over regular potato fries.
Note: I would suggest you use Ivis White Cream sweet potatos that are extremely sweet white flesh with a unique semimoist texture, which makes this potato great forbaking into spice cakes and pies. When cooked, has a firm, dry, somewhat mealy flesh, which is usually light yellow or pale-orange in color, as contrasted to the usually deeper-yellow or distinctly orange-red colored flesh of the moist-type (usually referred to as yams). The skin is of the dry type is usually light yellowish-tan or fawn-colored, while the skin of the moist-type may vary in color from whitish-tan to brownish-red. The best type of sweet potatos for fries are the type you would use to make a good sweet potato pie.
Nutritional data per serving: Calories, 46; protein, 1 gram; carbohydrates, 11 grams; fat, none; cholesterol, none; sodium, 6 milligrams.