What’s my secret for super-crispy sweet potato fries? I actually have two. First, I soak the potatoes in cold water to remove the excess starch. Then, I give them a toss in a cornstarch and seltzer water mixture. The cherry on top? I dust these with a spicy-sweet spice blend and serve them with two different awesome sauces. Bet you can’t eat just one!
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1/4-inch-thick sticks
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon granulated garlic
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Peanut or vegetable oil, for frying
- 3/4 cup cornstarch
- 3/4 cup seltzer water
- 1/2 cup Carolina mustard barbecue sauce
- 3 tablespoons mayonnaise
- 1 teaspoon Miss Brown’s House Seasoning, recipe follows
- 1/3 cup ketchup
- 1/3 cup mayonnaise
- 2 tablespoons Miss Brown’s House seasoning, recipe follows
- 2 teaspoons hot sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
- Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
- For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
- For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
- For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
- Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won’t brown yet.) Remove to lined wire racks to drain.
- Increase the oil temperature to 350 degrees F.
- Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
- Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 418 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 6 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 617 mg |
Reviews
Just saw a rerun of this episode. The instructions for these sauces are not the same as how she did them on the program.