Southern Deep Fried Sweet Potatoes Recipes

Steps:

• Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
• Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

Steps:

• Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.
• Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
• In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.
• Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.

Steps:

• 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.

Steps:

• Dice sweet potatoes no thicker than 1/4 inch thick.
• Place pan on medium heat to begin warming. While waiting dice onion and prepare garlic.
• Place oil in pan and add potatoes, garlic, and onions and then coat well(be sure that oil is not left to heat up or it will scorch the onions and garlic).
• Sprinkle salt and pepper just after adding other ingredients to the pan.
• Allow the potatoes to cook for a few minutes and check for browning. Keep temperature from getting too hot.
• Stir occasionally until potatoes are to your desired doneness (approx 10 minutes for me.
• Turn off heat and add brown sugar while still hot. Stir well and serve.
• * variation* try using butter instead of olive oil for a more sweet and traditional flavor.

Steps:

• Cut the potatoes into thin wedges.
• Pile them in a bowl and cover them with cold water.
• Let rest 15 minutes.
• Preheat oven to 375 degrees F.
• Coat a baking sheet with vegetable spray.
• Set aside.
• Drain the potatoes and dry them with paper towels.
• Press the potatoes with paper towels to remove all water.
• Transfer the potatoes to a large bowl.
• Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
• Then sprinkle with pepper, salt, paprika and cayenne pepper.
• Bake the potatoes at 375 degrees F for 20 minutes.
• Turn over the potatoes.
• Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown.
• Serve immediately.

Steps:

• Heat butter until hot; add sweet potatoes.
• Sprinkle with salt.
• Saute for 2 minutes.
• Cover and cook on low for 15 minutes, stirring occasionally.
• Uncover and raise heat to med.
• Sprinkle with sugars; cook, turning occasionally until potatoes are browned and crusty, about 10 minutes.

Steps:

• Drop potatoes in boiling water covered by 3 to 4 inches. Remove before they are thoroughly cooked (about 15 to 20 minutes). Cool potatoes and then peel. And cut into pieces 2 inches long and 1/2 inch thick.
• Heat oil to 375°F
• Put the potatoes in oil a few at a time and cook until light and brown; remove and drain well. Sprinkle with salt and sugar.

Steps:

• In a large heavy saucepan or deep fat fryer, heat 4 to 5 inches of vegetable oil to 360/. Rub the potato strips with the salt.
• Fry the potatoes, in several batches to prevent overcrowding and sticking, for 2 to 3 minutes, until cooked through but not colored. Be sure to return the oil to 360 degrees before cooking the next batch, or the potatoes will absorb too much oil and be greasy. Set the potatoes aside on paper towels until you have finished cooking all of them, then increase the temperature of the oil to 390 degrees. Refry the potatoes, again in batches. This time they will take very little time to become crisp, golden brown, and puffy (keep the first batches warm in a low oven while you finish frying, and again be sure to return the oil to 390 degrees for the subsequent batches). Remove with a slotted spoon to drain briefly on paper towels. Serve while hot.

Steps:

• In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
• Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
• Fry balls in oil until golden. Drain on paper towels. Serve.

Steps:

• Rinse the potato slices in ample water and drain.
• Place in a 2 qt covered saucepan and add the water, sugar, and butter.
• Cover and simmer until very tender, about 30 minutes.
• Do not stir during the cooking process.

Steps:

• Cut potatoes in round "wheels" about 1/2 inch thick and immediately immerse in water to not discolor.
• Drain and pat dry with paper towel. Fry on low heat until golden brown and stick tender in the middle.
• Place on paper towels and salt immediately.
• Serve and enjoy!