Inspired by the incredibly crispy and delicious sweet potato fries at City Tap House in West Philadelphia, I’ve come up with my own pan-fried version that is easy to make. Forget about soggy sweet potatoes! Gluten-free, vegetarian and vegan.
Note: Grapeseed oil is a healthy fat and with a high burning temperature, it is a great alternative to vegetable or canola oil. If you prefer, safflower oil also works well.
Ingredients: Makes two side servings or an appetizer for four
1 large jewel sweet potato, peeled
3 tablespoons cornstarch
Kosher salt (optional)
Cinnamon Sugar: 1/8 cup granulated sugar mixed with 1/2 teaspoon ground cinnamon
1.) Fill a large spaghetti or soup pot with 2 quarts of water (or half way full). Bring to a boil.
2.) Meanwhile, cut your sweet potato into 1/4 inch slices and then 1/4 inch strips for your “fries.” Make sure to get them as even as possible!
3.) Once your water comes to a rolling boil, drop sweet potato fries into the pot and blanch 2-3 minutes, or until the fries are still firm but develop a deep orange color.
4.) Drain the fries and dry them on paper towels. Place in a large bowl and cool for 15 minutes or place in the freezer for 5 minutes.
5.) Make your sugar mixture. In a small bowl, combine the 1/8 cup granulated sugar with the 1/2 teaspoon ground cinnamon and stir to mix. Set aside.
6.) Remove sweep potatoes from freezer, if chilling. Sprinkle the 3 tablespoons of cornstarch on top of the fries and mix with your hands to evenly coat.
7.) In a heavy bottomed saucepan, pour 1/2 inch of grapeseed oil into your pan. Heat for about 4 minutes or until very hot. To test the oil, drop a small piece of potato into the pan. It should instantly bubble and start to fry.
8.) Drop fries into the oil carefully, making sure they are evenly spread. Do not crowd the pan.
9.) Fry sweet potatoes for about 5 minutes, turning several times, until they are crisp and golden brown on both sides.
10.) Drain on a paper towel and sprinkle with salt (optional). Toss in a large bowl with the cinnamon sugar (to taste) and serve!
Sriracha Ketchup Dipping Sauce: Stir 1/2 teaspoon of sriracha into 1/2 cup of regular ketchup.
Creamy Maple Mustard Dipping Sauce: Combine 1/2 cup sour cream, 1 tablespoon whole grain mustard, and 3 tablespoons amber maple syrup in a bowl. Stir to mix and chill until ready to use. For a vegan version, replace the 1/2 cup regular sour cream with 1/2 cup tofu “sour cream.”