According to the Rwanda Agricultural Research Institute:
“Sweet potato is a major staple food in Rwanda and one of the second largest produces in terms of tons after bananas. The ability of sweet potato to adapt to a wide range of growing conditions, in both fertile and marginal areas, as well as its rapid growth rate as a ground cover to help in the control of weeds, makes it a versatile crop for Rwandan farming systems.Today I’m going to give you a few tips on frying white sweet potatoes.”
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According to the Rwanda Agricultural Research Institute:
“Sweet potato is a major staple food in Rwanda and one of the second largest produces in terms of tons after bananas. The ability of sweet potato to adapt to a wide range of growing conditions, in both fertile and marginal areas, as well as its rapid growth rate as a ground cover to help in the control of weeds, makes it a versatile crop for Rwandan farming systems.Today I’m going to give you a few tips on frying white sweet potatoes.”
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Ingredients
- 4 white sweet potatoes
- vegetable oil , enough to go halfway up the sides of a medium pot
- salt
Servings:
Units:
Instructions
- Preheat a bunch of oil in a pot. The oil should only go halfway up the side of the pot to keep it from bubbling over when you add the potatoes. Then slice the potatoes up into batons – a.k.a. long, even sticks. Let them soak in cold water as you work.
- Rinse, drain, and towel them off, getting them as dry as possible (so you don’t create dangerous oil splatters when you drop them in). Fry the potatoes in batches… twice. First in 325F oil. Cook for 3 minutes until soft but not browning. Remove & drain.
- Then cook at 350F for 2-3 minutes. They don’t really crisp up much because of the high sugar content in the sweet potato, but they do turn an interesting brownish orange color.