How Roger Mooking Eats Summer
Fried Sweet Potatoes
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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.
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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