i had my first sweet potato fries from a local barbecue place in my hood. it was amazing – sweet, crunchy and delicious – i was hooked on it. however a few months later, it close so i wasn’t able to go back to get more. i was so bummed. since then everywhere i go where i see sweet potato fries, i would order it but it never was up to par as the first place i had it.
anyhoo, i did some research and read that making sweet potato fries is quite difficult. apparently, the experience i had with other restaurants – not finding other sweet potato fries that has the same crispy crunchiness that i remember from the first place is what is so hard to make.
i had some leftover batter from the cervesa-battered fish taco i made for dinner so i decided to cut up a sweet potato and dip it into the batter for sweet potato fries. can i say how great it is? yes, it is awesome! i love it!
- canola oil, for frying
- 1/2 cup 100% whole wheat flour
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon powder, divided
- 3-ounces beer (make sure it is a flavor you like) – or –
3-ounces water for a non-alcoholic version
- 2 sweet potatoes, cut into horizontally into long strips, 1/2″ x 1/2″ thick
Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F.
In a medium bowl, mix together flour, cumin, cayenne and 1/2 teaspoon cinnamon. Slowly whisk in beer until thick, but not runny. Dunk sweet potatoes in the batter.
Fry in batches until golden brown. Drain on paper-toweled lined plate. Sprinkle remainder of cinnamon powder on top.