Crispy Sweet Potato Fries
These sweet potato fries are glazed in warm maple syrup and still hold a crisp shell. The trick is the order of work: the strips are boiled until tender, chilled in iced water, then deep fried, so the inside stays soft while the outside firms up. A dusting of brown sugar, cinnamon and salt goes on before a final toss in vanilla-scented syrup, which keeps the sweetness rounded rather than sticky.
Instructions
Put the julienned sweet potatoes in a pot and cover them with water. Bring to a rolling boil and cook until the potatoes are tender.
Drain the potatoes thoroughly, then plunge them into a bowl of iced water to stop the cooking. Drain them again so they are as dry as you can get them.
Stir the maple syrup and vanilla together in a small bowl and set it aside.
Heat the oil to 375°F. Fry the potatoes in batches until they are golden brown and crisp, then lift them onto a cooling rack to drain.
Mix the brown sugar, cinnamon and salt together. Once every batch is fried, sprinkle this mixture over the potatoes.
Warm the syrup and vanilla mixture in a large saucepan over low heat. Add the fries, toss until they are coated, and serve.
Make it personal.
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