When our family discovered that using sweet potatoes (yams) instead of rusic potatoes to make french fries, or these wonderful Sweet Potato Crisps, we accomplished two things: a healthier version of regular ‘french fries’ and a rejuvination of the kid’s enthusiasm for cooking and trying something a little unusual or different.
1 large sweet potato, washed well
vegetable oil for deep frying
- Wash the sweet potatoes well.
- Grate the sweet potatoes as you would for hash browns, then pat dry with paper towels.
- In a skillet or deep fryer, heat the oil to 350 degrees. (If using a skillet, make sure there is a 2” depth of oil)
- Once the oil is hot, dropping a heaping tablespoonful at a time, fry the shredded sweet potatoes for 1 to 2 minutes or until they are lightly browned and crisp.
- Remove your delicious Sweet Potato Crisps from the oil, and allow them to drain on paper toweling or a brown paper bag.
- Season with a seasoning salt, and serve warm with Sweet and Sour Turkey Stir Fry. (recipes available on betweenclosefriends.com blog under the category section)
- These Sweet Potato Crisps make wonderful healthy snacks as well, and are especially tasty dipped in a yogurt dip or buttermilk dressing.
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