Sweet potato fries

Name: Sweet potato fries
Prep time: 20 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Tchad
Ingredients: 800 g peeled sweet potatoes; 1 litre oil suitable for deep-frying; bath quantity, only part absorbed; 2 g salt

🍠 Sweet potato sticks fried in small batches and served promptly.

Ingredients

800 g peeled sweet potatoes
1 litre oil suitable for deep-frying; bath quantity, only part absorbed
2 g salt

Preparation

Peel sweet potatoes, remove damaged areas and weigh 800 g. Cut even sticks about 1 cm thick. Rinse briefly and dry very thoroughly with a clean cloth.

Pour oil into a suitable tall pot, filling no more than halfway. Heat to 170 °C using a thermometer. Set out a draining rack and clean dish.

Fry in 4 small batches about 6–8 minutes each. Keep oil around 165–175 °C. Turn gently; centres should be tender and surfaces golden, not dark brown.

Remove each batch with a dry slotted spoon and drain on rack. Check a thick stick and continue gently if centre resists. Never add water to hot oil and watch throughout.

Distribute 2 g salt over fries and serve 4 portions after about 5 minutes cooling. Reference: 20 preparation, about 40 heating/frying in batches, 5 cooling, total 65 minutes.