Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
28.19:

> 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,

I dunno either. The only sweet potatoes I eat are the Thanksgiving kind
that come casseroled (?) with or without mini marshmellows melted on top.

Andy