Fried Sweet Potatoes

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

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
  • 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
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      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.

      Combine all ingredients thoroughly.

      Yield: 2/3 cup

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

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