The sweet potato was cultivated more than 10,000 years ago by the pre-Inca and the ancient Inca civilizations of Peru. The Inca called it batata, from which the word “potato” is derived. Christopher Columbus brought the sweet potato back to Spain and Italy in 1492, where it spread across Europe, gaining status as a delicacy for the elites. In turn, European settlers brought this tuber back to the New World—this time to North America. The drier “Jersey” variety and others that grow in the northern United States tend to have a mealy texture; the southern states grow yams, a variety of sweet potato that’s softer and sweeter.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb sweet potatoes
- 6–8 cups vegetable oil
- 1 tsp sea salt
- ¼ tsp cinnamon
Directions
- Scrub clean sweet potatoes and pat dry. Cut into ½-inch fries.
- Pour 6–8 cups of vegetable oil into a large pot to 2 inches high and heat on medium-high. Oil should be 350°F to fry.
- Carefully lower fries into hot oil.
- Leave fries undisturbed as the oil comes to boil.
- Continue frying as the oil bubbles.
- Cook 5–10 minutes for fries to become crispy golden. Be watchful—sweet potatoes cook faster than regular ones because of a higher sugar content and can burn faster.
- Line a large tray with paper towels. Use a slotted spoon to retrieve and drain on tray.
- Combine sea salt and cinnamon and sprinkle evenly over fries.
- Serve hot.
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