Fried Sweet Potatoes
- 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
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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
Directions
- 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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Yield:
2/3 cup
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
