Yield: 6-8 Servings
- 4 medium sweet potatoes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon grated fresh nutmeg
- Salt and ground black pepper to taste
- 1 large egg, beaten
- 1 cup whole milk
- 2 tablespoons vegetable oil
- Corn oil, for frying
- In a large saucepan, add potatoes and water to cover. Bring to a boil.
- Reduce heat slightly, and cook 10 to 15 minutes.
- Drain, and let cool. Peel potatoes, and slice 1⁄4-inch thick. Pat dry with paper towels.
- Preheat oven to 250°.
- In a medium bowl, combine flour, baking powder, nutmeg, salt, and pepper.
- Stir until well combined.
- In a small bowl, whisk together egg, milk, and oil until well combined.
- Add wet ingredients to dry ingredients, whisking until smooth.
- In a large deep skillet, pour corn oil to a depth of 11⁄2 inches.
- Heat over medium-high heat until a deep-fry thermometer reads 375°.
- Line a plate with paper towels, and set aside.
- Working in batches, dip potato slices into batter, and carefully place in skillet.
- Fry in batches until golden brown, approximately 2 minutes per side.
- Let drain on paper towels. Sprinkle with salt.
- Place in a 200° oven (do not cover) while frying remaining potatoes.
- Serve immediately.
- Kitchen tip: Fried sweet potatoes tend to become limp and soggy much faster than regular potatoes, so be sure to serve them as soon as possible after frying.
Thank the Lord and Bless the Cook!!!