Sweet potatoes are loaded with prebiotic fiber which helps to feed our gut buddies and improve digestive health. And because I reserve consuming such resistant starches for special occasions, I turn to these shoestring fries as they are crispy, salty and absolutely full of flavor.
Heat the oil and prepare the pan:
In a large sauce pan (at least 4 quarts if not bigger), heat the oil over medium-high heat. Line a large rimmed baking sheet with paper towels and set aside.
Prepare the potatoes:
Spiralize the sweet potatoes according to the manufacturers instructions (see Notes). Set aside.
Fry the potatoes in 3 to 4 batches:
When the oil is hot but not smoking, carefully place a handful of the spiralized potatoes in the oil which should start bubbling quickly. Fry for about 5 to 7 minutes, stirring occasionally. When the fries are golden brown and have started to crisp, transfer to the prepared pan and generously sprinkle the sea salt. Repeat with the remaining batches.
Serve the fries:
The fries are best consumed shortly after frying.
Notes: Thicker spiralized potatoes yield better end results.
Ingredients
Directions
Heat the oil and prepare the pan:
In a large sauce pan (at least 4 quarts if not bigger), heat the oil over medium-high heat. Line a large rimmed baking sheet with paper towels and set aside.
Prepare the potatoes:
Spiralize the sweet potatoes according to the manufacturers instructions (see Notes). Set aside.
Fry the potatoes in 3 to 4 batches:
When the oil is hot but not smoking, carefully place a handful of the spiralized potatoes in the oil which should start bubbling quickly. Fry for about 5 to 7 minutes, stirring occasionally. When the fries are golden brown and have started to crisp, transfer to the prepared pan and generously sprinkle the sea salt. Repeat with the remaining batches.
Serve the fries:
The fries are best consumed shortly after frying.