| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Garden2 |
4 |
servings |
INGREDIENTS
| 2 |
|
Sweet potatoes |
|
|
Juice from one lemon |
|
|
Cooking oil; for frying |
|
|
Salt |
INSTRUCTIONS
Julienne the sweet potatoes with a potato peeler. Soak the strips for ten
minutes in a bowl of water and the lemon juice, then dry on towels. This
prevents the potato slices from turning color before frying. Place the
slices into the hot oil, a few at a time, and cook until lightly browned
and crisp. Drain on paper towels, season with salt and serve. Serves 4.
Comments: Sweet potatoes are a staple in the South. If possible, boil or
bake sweet potatoes in their skin and then peel them, as some varieties can
take on an unappealing grayish tone if cooked peeled. Boiled, peeled sweet
potatoes will keep well for up to a month in a cool, dry, airy place.
Combine sweet potatoes with russet potatoes for incredible, just sweet
enough mashed potatoes.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 149
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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