How to Make Sweet Potato French Fries Video

How to Make Sweet Potato French Fries

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Watch this video of TV360 to learn how to prepare sweet potato french fries.

Transcript

Today, we’re going to do a little twist on a traditional sweet potato dish. We’ll start out with a pound of sweet potatoes. You’re going to peel them, chop them, cut them down into wedges pretty much just like this, various sizes, you can keep it rustic, not consistent. So, you’re going to take your potato wedges that we’re going to blanch in the oil that’s about 350 degrees. So, we’re going to drop a big handful so after this fry for about a minute, we’re going to put these onto our drain pan which is lined with a brown paper bag to absorb the oil and has a little bit of space in between it actually because if you just put it straight on the bag or straight on paper towels, the oil just sits right next to the potato, it will make it saggy. This should be a little brown but not too brown because now we’re going to add our batter mixture. I'm going to start with about one cup of the curd batter mix and then we’re slowly going to whisk in ½ cup of whiskey and then ½ cup of water but give or take depending on how liquid it gets. I’m going to make sure you get it all mixed around the sides. So, we have our bourbon-tempura batter that we’re going to dip our blanched sweet potato fries in. It’s actually best two or three at a time so that you get a little bit of the batter on your fingers which then actually protect your fingers as you’re sticking them in the oil. So, we’re just going to keep adding this, remember every time you’re adding more, you’re dropping the temperature of you roil so you don’t want to over load the fryer. So, after a couple of minutes, this is going to turn golden brown. You might want to utilize your left hand instead of your batter hand so you can continue with the next batch but you’re going to want these to rest for a couple of minutes unless you—your mouth. You can put any kind of sauce in this. I wouldn’t recommend ketchup so much because of the bourbon. It’s kind of a savory flavor so I take a little hot Asian chili sauce and some soy sauce just drill that right over the top. Fantastic! That hits the spot.

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