| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Vegetable oil, for frying
- 4 to 6 sweet potatoes, peeled and cut into 1/4-inch batons
- Salt, to taste
- Essence, to taste, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F.
- Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels.
- Sprinkle with salt and Essence, to taste, and serve hot.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 290 |
| Total Fat | 19 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 319 mg |
| Serving Size | 1 of 6 servings |
| Calories | 290 |
| Total Fat | 19 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 319 mg |
Reviews
Very delicious