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Fried Sweet Potatoes

Fried sweet potatoes are parboiled, sliced, sugared, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Sweet Potatoes

Why it works: Sweet potato and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,151 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Sweet Potatoes

Ingredients

Directions

  1. Parboil the sweet potatoes until nearly done.

  2. Slice the potatoes and sprinkle with sugar.

  3. Fry in hot fat until golden brown and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sweet potato + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together1,151 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet potatoes
Provide the starchy body that softens inside while the outside crisps and browns.
Sugar
Sweetens the surface and helps the slices caramelise and brown in the hot fat.
Fat for frying
Conducts heat quickly to crisp and brown the outside of the potato slices.

The step that matters

Parboil until nearly done. Parboiling cooks the interior partly before frying, so the slices can turn golden on the outside without burning before the centre is tender. Undercooking leaves them firm; overcooking makes them fall apart in the fat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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