Shoestring Sweet Potato Fries
1 large sweet potato (about 2 - 2 1/2 pounds), peeled
Corn oil (or any cooking oil)
Heat oil to 365 in a deep fryer. Preheat oven to 250.
Using a mandoline, cut the sweet potato into 1/4"-thick, uniform pieces. Soak in cold water for about 15 minutes, then rinse with several batches of fresh water, washing the starch from the potatoes. Dry the fries thoroughly in the salad spinner.
Fry the potatoes in batches (about 4-5 batches) for about 2-4 minutes per batch (depending on how large the batch is - see note at bottom), gently tossing in the oil towards the end. Drain on paper towels and salt. Transfer the finished batches to a baking sheet with a rack and place in the oven to keep warm while frying the remaining batches.
NOTE: If you are frying this amount of potatoes in 4-5 batches, the frying time will be around 4 minutes. But, if you do a smaller starter batch, you will want to reduce the frying time to about 2 minutes. The potatoes will be yellowish-golden when they're done.
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