Teardrops n Tiny Travel Trailers

I fry them as at the last minute prior to dinner to assure that they will be crisp when the reached the serving table (No one likes cold fries.)

1. Cut raw sweet potatoes in strips

2. Douse strips with orange juice and cranberry juice (or juice of choice)and sprinkle cinnamon, nutmeg, salt, Splenda (or sugar), and any other spice that you like on them.

3. Mix 1/2 cup of flour with cinnamon (or whatever spices you like..maybe some ginger) and 1/4 cup of Splenda in a bowl or a bag

4. Place the strips in the bowl or bag and make sure they get covered with the mix.

5. Deep fry strips for about 5-10 minutes; sweet potatoes are more dense than white potatoes so they need to cook longer.

6. You will know that they are ready when the potato turns from dark orange to a light orange.

7. Sample a few before pulling the whole batch out of the grease.

8. Remove fries from grease and place on a plate covered with paper towels (I've noticed that sweet potatoes absorb less grease than white potatoes.)

9. Sprinke some more salt, cinnamon, sweetner, etc on them.

10. Sample a few more

11. Sample a few more

12. Whatever is left, serve them up!

ENJOY!!

Todah

No, I don't know Dan Quayle. Does he like sweet potatoe fries?

Todah

Todah, Sounds really good. We will have to try these. Ed & Ruby

Thanks Todah, The fries were great. Peg

Dang, I wish i saw this post yesterday. I just don't know if I have another side dish in me.

But there's still plenty of time...

Ira, we like these at New Year's. Just sayin'.

And the bag-shake-seasoning is a great tip.

In the past we've done that for oven-fried sweet 'taters.

You can also fry carrots just like french fries.No coating is needed and the natural sweetness of baby carrots is perfect.You could probably serve them as desert to kids.