Another New Recipe

I haven't tried this one yet, but sweet potatoes are in season, so it's worth a try...

Crispy Sweet Potato Fries
Serves 4

To prevent the sweet potatoes from turning brown, do not cut them until ready to use. In step 2, place a layer of paper towels under the wire rack to collect any drippings; alternatively, place the wire rack over the sink. The sweet potatoes are fried in two batches to prevent over crowding the pot, which can lead to a reduction in oil temperature and uneven cooking.

½ t. chili powder
½ t. garlic powder
½ t. cayenne pepper
1 t. salt
2 quarts peanut or vegetable oil
1 c. corn starch
¾ c. club soda, chilled
2 lbs. sweet potates peeled and cut into 1/2 –by ¼ -inch lengths
o To stabilize sweet potatoes for slicing, cut a ¼-inch piece from one side of each sweet potato so that it sits flat.
o Cut the sweet potatoes into ½ inch planks.
o Cut each plank into ¼ inch thick fries.

1) Adjust oven rack to middle position and heat to 200 degrees. Combine first 4 ingredients in large bowl.
2) Heat oil in large Dutch oven over high heat to 375 degrees. While oil is heating, whisk cornstarch and club soda in medium sized bowl. Working in small batches, dip sweet potatoes in cornstarch mixture, allowing excess to drip back into the bowl, and transfer to wire rack.
3) When oil is ready, fry half of sweet potatoes, stirring occasionally, until golden brown and crisp, about 6-8 minutes. Drain fries on paper towel lined baking sheet and transfer to oven. Return oil to 375 degrees and repeat with remaining fries. Transfer crisp fries to bowl with spices and toss to coat. Serve.


MAKE AHEAD

In step 2, the coated sweet potatoes can be frozen on a wire rack set over a rimmed baking sheet until just set., about 15 min, then transferred to a zipper-lock bag and kept frozen for up to one month. When ready to serve, proceed with step 3 (the fries may take a minute or two more to become golden brown and crisp).