Recipe courtesy of Emeril Lagasse
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • Vegetable oil, for frying
  • 4 to 6 sweet potatoes, peeled and cut into 1/4-inch batons
  • Salt, to taste
  • Essence, to taste, recipe follows
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F.

Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels.

Sprinkle with salt and Essence, to taste, and serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

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