So, somehow I didn’t realize that yesterday was Tuesday, so I’m throwing this up here a little late…Sorry! Trying to get back on schedule after my massively rough week last week has been tough, but I’m getting there! My husband and I have been working to perfect our sweet potato fries for awhile. We went to a restaurant here in town that has some amazing sweet potato fries that are light and crispy, but no matter what we tried we couldn’t get ours to crisp up. So we went back to try them again to get some inspiration and it hit me…they were battered! Now we make light, crispy sweet potato fries – and with the right seasoning, they are better then the restaurants! And now I am sharing this secret with you, so enjoy!
Tempura-Battered Sweet Potato Fries
2 lbs. Sweet Potato Fries – peeled and cut into fries
Tempura Batter – We bought a box from the store and followed the instructions on the back, but the batter was too thick so I added an extra 3/4 cup of water.
Oil (for frying)
a mixture of one part pumpkin pie spice and one part chili powder to sprinkle on when they’re done frying
Get your sweet potatoes cut into fries, dunk them in the tempura batter and fry them in the hot oil. Sprinkle them with the spices right after. It’s pretty simple and they come out delicious! For a healthier alternative, you can skip the batter, coat the fries lightly in oil, sprinkle on the spices, and bake them at 425 degrees for about 30 minutes, turning once halfway thru. These will come out a little sweet and very tasty, but not crunchy. They are much healthier though and a good replacement for that really fattening (but so yummy!) sweet potato casserole at your Thanksgiving table!
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