You may think that, being a blogger who often shares recipes, I must be a great cook. Well, I’m just a mediocre one. HOWEVER, my husband is an AMAZING cook. The man can bake, cook, grill, and more! He loves food and spend hours planning holiday menus and figuring out his own recipes from the recipes and advice of experts.
Everyone tells me how lucky I am and how smart it was to marry a man who can cook. They are very right on the lucky part, but it wasn’t a smart move, it was dumb luck! He taught himself how to cook three years into our marriage when he was in medical school! He needed a creative outlet and we couldn’t afford to go to foodie restaurants, so he brought the good food into our home by making it himself!
One of his signature meals that he goes all out to make once or twice a year is smoking brisket and ribs and making sweet potato fries to go with them, along with other things. He would do it more often if meat was cheaper and he had more free time! His brisket is my fav ever, and these sweet potato fries put the meal over the edge of good into the realm of perfection. Do I exaggerate? I don’t really think so. He did this meal for my dad’s 60th birthday party and all of the ladies were raving.
So, without further ado, here is my husband’s sweet potato fries recipe. It’s a lot of work, but whoa baby – it’s worth it!
Sweet Potato Fries Recipe
Serves 4-6
Ingredients:
3 – 4 Sweet Potatoes
Peanut Oil (or the oil of your choice)
Equal Parts Cornstarch & Club Soda
(about 1 cup cornstarch and 1 cup club soda)
1 cup Brown Sugar, or to taste
1 Tablespoon Salt, or to taste
Instructions:
Peel the sweet potatoes and cut them into fries, about ¼ inch thick.
Place the fries into a large bowl and cover them with water. Place the bowl in the fridge overnight (or at least a few hours). If there isn’t room in your fridge for the bowl then use ice cubes to keep it cool.)
You will now do the first fry. The first fry cooks the potato through, and the second fry crisps them up. The key to the second fry is the cornstarch slurry, which will be discussed below.
Pour oil into whatever you are using to fry – a Dutch oven on the stovetop, an electric wok, an electric skillet, etc. – until the oil is about 2 inches deep. Heat the oil to 325 to 340 degrees.
Drain the fries and dry them on paper towels as much as possible.
Place the fries in the hot oil and fry for about 6 – 8 minutes. They will be very limp and soft enough to easily push through them with a spoon.
Use a fry basket to drain the oil from the fries and place them on a paper towel for at least an hour, but they can sit for much longer.
When you are ready for the second fry, heat the oil to 375 degrees.
Mix together the cornstarch and club soda to make a THICK cornstarch slurry.
Coat the fries with the cornstarch slurry (in small batches). Place them on a cooling rack set on top of paper towels, in order to let the excess slurry drip off.
Fry the slurry coated fries in small batches for about 5 minutes until brown and crispy. The fries tend to stick together with the cornstarch, so don’t overcrowd the skillet. Agitate the oil a bit to keep the fries mostly separated.
Use a fry basket to drain the oil from the fries and place them on a paper towel.
Mix together brown sugar and salt and top the fries generously with that mixture.
Serve and enjoy!
Here are some other recipes that are sure to be perfect for your BBQ!
Red Robin California Chicken Sandwich
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