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Crispy Sweet Potato Ribbons
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Provided By:
Shelley Wiseman

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    • As crisp as chips but more elegant, these sweet potato ribbons are easily made with a vegetable peeler. Although they are very tasty by themselves, for a variation you can sprinkle them with salt and lime zest or chili powder.

    Ingredients

    Serves:

    Directions

    Put enough oil in a deep 5- to 6-quart pot to measure 2 inches and heat until a deep-fat thermometer registers 360F.

    Using a vegetable peeler (preferably U-shaped) shave each sweet potato into long ribbons. Fry a handful of ribbons at a time, turning with a mesh or slotted spoon, until lightly browned and crisp, about 50 seconds. Transfer ribbons to paper towels to drain and return the temperature of the oil to 360F before frying the next batch.

    If not frying the ribbons right away, put them in a large bowl of ice and water and store in the refrigerator for up to 1 day. Chilling the ribbons will make them firmer and they will crisp easily as long as they are dried by the handful in a kitchen towel before frying.

    Make ahead: The ribbons will keep in large sealed plastic bags for 2 days.

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    1 Comment

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    qluvs2quilt

    Is it possible to bake these like tortillas or portato slices?

    November 15 2011 at 9:48 PM Report abuse rate up rate down Reply

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