Mickey Zalusky > wrote in news:120mm5dm6micbe1
@corp.supernews.com:

> My first attempt was a twice-fried method as used for regular french
> fries. Peeled and cust sweet potatoes into 1.4-inch batons. Using a
> deep fat fryer and peanut oil the first fry was at 300 degrees. Second
> was at 350 degrees according to the recipe I used. The recipe said the
> second fry should only take a minute or so until they browned but after
> 5 minutes, the potatoes never got brown or crisp. The seasoning was
> terrific (mixture of brown sugar, salt cayenne and cinnamon). They
> were delicious but not a crispy as a normal white potato french fry.
> Anyone know the secret to crispy sweet potato fries?


Mickey Zalusky,

Have you tried using a mandoline that does the waffle cut "twist-
technique" slices?

That should crisp up pretty fast in a deep fryer or baked. I'm guessing.

Andy