I LOVE THE IDEA of sweet potato fries. The reality of sweet potato fries is often another matter. They usually brown too quickly and taste acrid. These things, on the other hand, are brilliantly golden and sweet, thanks to Liba’s key technique, a quick roll of the sweet potatoes in rice flour.
SERVES 4
3 pounds sweet potatoes, peeled
2 cups rice flour
2 quarts canola oil
4 tablespoons minced garlic
¼ cup chopped fresh cilantro
Salt
4 lime wedges, for serving
- Cut the sweet potatoes lengthwise into ¼-inch-thick slices. Stack 2 or 3 slices on top of each other and cut them lengthwise into ¼-inch-wide strips.
- Place the rice flour in a large shallow bowl. Working in batches, add the sweet potato strips and toss to coat. Transfer the floured sweet potatoes to a baking sheet.
- Heat the oil in a deep fryer or Dutch oven over medium-high heat until a deep fry thermometer attached to the side of the pot registers 325°F. Make sure that you have at least 3 inches of space between the surface of the oil and the top of the pot, as the oil will bubble up when the sweet potatoes are added. Working in batches and being careful not to overcrowd the pot, carefully add the sweet potatoes to the hot oil and cook them until softened, about 3 minutes. Using a slotted spoon, transfer the sweet potatoes to paper towels to drain. Do not discard the oil.
- When ready to serve, reheat the reserved oil over high heat to 350°F. Working in batches, return the sweet potatoes to the hot oil and cook them until crisp and slightly caramelized, 2 to 3 minutes. With the slotted spoon, transfer the sweet potato fries to paper towels to drain. Toss the fries with the garlic and cilantro and season them with salt to taste. Serve the sweet potato fries with the lime wedges.
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