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!
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.
Miss Brown's House Seasoning:
Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.