Fried Sweet Potatoes
Ingredients
Directions
Prepare
Boil the sweet potatoes and let them cool.
Scrape off the skins.
Slice the potatoes lengthwise.
Fry
Fry the slices in good dripping or salted lard until they are light brown.
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
What each ingredient does
- Sweet potatoes
- Provides the starchy, sweet body that softens inside while the outside crisps.
- Good dripping or salted lard
- Frying fat that conducts heat evenly and browns the potato surface, adding savory richness.
The step that matters
Frying until light brown. Sweet potato slices brown quickly because their sugars caramelise at frying heat. Pulling them when they reach light brown keeps them tender inside and prevents bitter, burnt edges.
“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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