- 2 large sweet taters (about 3 pounds, total)
- 2 quarts vegetable oil
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- Pinch cayenne
- Pinch cinnamon
Directions
Boil sweet taters in water to pay for for ten minutes. Remove and permit to awesome. Peel taters and reduce 1/4 by 1/4-inch thick batons.
Meanwhile inside a 5-quart pot or Nederlander oven fitted having a chocolate or deep-frying thermometer, (or perhaps in an electrical deep fryer), heat oil over medium-low heat before the thermometer registers 300 levels F. Make certain you've a minimum of 3 inches of space between the top oil and the top pan, as fries will appear when they're added.
Boost the heat to medium-high and add fries, a few at any given time, towards the herbal. Fry, stirring from time to time, until taters are soft and limp and merely start to brown, about three or four minutes. Utilizing a skimmer or slotted spoon, carefully remove fries in the oil and hang aside to empty in writing towels. Let rest not less than ten minutes or as much as 2 hrs.
When prepared to serve the fries. reheat the oil to 350?F. Transfer the blanched taters towards the herbal and fry again, stirring frequently until browned and puffed, about one minute. Transfer to paper lined platter and permit to empty for any minute.
Combine the brown sugar, salt, cayenne and cinnamon inside a large bowl. Add some fries and toss to coat. Serve immediately.
Recipe thanks to Emeril Lagasse, 2003