Fried Sweet Potatoes

Fried Sweet Potatoes
  • PREP TIME
    5 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    25 mins
  • SERVING
    8 People
  • VIEWS
    315

These are not your average fries! Batons of tender sweet potato, gently kissed by boiling water, are then transformed in a buttery, brown sugar embrace, emerging gloriously caramelized and utterly irresistible. A symphony of sweet and savory that will vanish in moments!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    74 g
  • Cholesterol
    31 mg
  • Fiber
    3 g
  • Protein
    2 g
  • Saturated Fat
    7 g
  • Sodium
    132 mg
  • Sugar
    60 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Bring a large pot of water to a rolling boil. Gently add the peeled sweet potatoes and blanch for approximately 4 minutes. This par-cooking ensures a tender interior. (4 minutes)

Image Step 02
02 Step

Recipe View Remove the sweet potatoes from the boiling water and allow them to cool slightly. Once cool enough to handle, slice them into 1/2-inch thick rounds or batons.

Image Step 03
03 Step

Recipe View In a large, heavy-bottomed frying pan or skillet, melt the butter over medium heat. Stir in the packed light brown sugar until it is completely dissolved and forms a luscious, syrupy sauce. If the mixture appears too thick, add a tablespoon or two more of butter to achieve the desired consistency.

Image Step 04
04 Step

Recipe View Carefully add the sliced sweet potatoes to the pan, ensuring they are in a single layer. Fry until golden brown and beautifully caramelized, turning occasionally to ensure even cooking. The potatoes should be fork-tender and coated in the shimmering brown sugar glaze. (15-20 minutes)

Image Step 05
05 Step

Recipe View Serve immediately, while hot and glistening. These fried sweet potatoes are a delightful side dish or a decadent sweet treat.

For a hint of warmth, add a pinch of cinnamon or nutmeg to the brown sugar mixture.
If you prefer a slightly crispier texture, don't overcrowd the pan. Fry the sweet potatoes in batches.
These are best served immediately. While they can be reheated, they will lose some of their crispness.

Lorena Stehr

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 105 Ratings)
Total Reviews: (4)
  • Bernice Towne

    Absolutely delicious! My family devoured them in minutes.

  • Aiyana Berge

    A little too sweet for my taste, I would reduce the brown sugar next time, but overall a great recipe!

  • Aimee Bechtelar

    The perfect balance of sweet and savory. I will definitely be making these again!

  • Thomas Paucek

    Blanching them first is genius! They were so tender and cooked perfectly."

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