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