On Sun 05 Mar 2006 02:36:01p, Thus Spake Zarathustra, or was it Andy?

> 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
>

IME, sweet potatoes never will get as crisp as white potatoes unless you
fry virtually all the moisture out of them, and that's not particularly
desirable. The starch/sugar balance is considerable different between the
two, which accounts for most of the frying difference.

Just my 2¢.

--
Wayne Boatwright o¿o
____________________

BIOYA