wholeliving

Deep-Fried Sweet Potatoes

A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.
Body+Soul, January/February 2009
  • Yield Serves 4 to 6
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Ingredients

  • 2 large sweet potatoes (about 2 pounds), skin on, scrubbed and cut into 4-inch sticks, each 1/2-inch thick
  • 4 cups (1 quart) canola oil
  • 3/4 cup plus 2 tablespoons cornstarch
  • 1/2 cup lager beer
  • Mediterranean Spice

Directions

  1. Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.

  2. Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.

  3. In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.

  4. Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.

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