# French fried sweet potatoes recipe? **URL:** \ **Category:** Cafe Society\ **Created:** [June 24, 2005, 8:06pm UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721 "2005-06-24T20:06:23Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![FairyChatMom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fairychatmom/32/21906_2.png) [@FairyChatMom](https://boards.straightdope.com/u/FairyChatMom)\ **Post date:** [June 24, 2005, 8:06pm UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/1 "2005-06-24T20:06:23Z")
We had lunch at Red, Hot and Blue the other day, and one of their sides is french fried sweet potatoes. I got them. They were addictively yummy! I found one recipe on line, but I was wondering if anyone had ever made them or had a recipe to share. The ones I had weren’t greasy, so I’m wondering if they were really fried or if they’d been baked. Anyone? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 24, 2005, 8:45pm UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/2 "2005-06-24T20:45:44Z")
We do 'em in the oven. Lightly toss them with some olive oil and kosher salt, pop them in a 425 oven until tender and browned. If they don’t brown up, stick them under the broiler for a couple of minutes. ---
**Author:** ![Squink](https://avatars.discourse-cdn.com/v4/letter/s/b5e925/32.png) [@Squink](https://boards.straightdope.com/u/Squink)\ **Post date:** [June 24, 2005, 8:59pm UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/3 "2005-06-24T20:59:21Z")
I haven’t tried french fried, but I’ve made sweet potato potato chips. I just fried them as for regular chips. They were very good, a tasty alternative to regular chips. ---
**Author:** ![Carnac\_the\_Magnificent](https://avatars.discourse-cdn.com/v4/letter/c/ccd318/32.png) [@Carnac\_the\_Magnificent](https://boards.straightdope.com/u/Carnac_the_Magnificent)\ **Post date:** [June 24, 2005, 9:06pm UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/4 "2005-06-24T21:06:14Z")
> [@Chefguy](#): > > We do 'em in the oven. Lightly toss them with some olive oil and kosher salt, pop them in a 425 oven until tender and browned. If they don’t brown up, stick them under the broiler for a couple of minutes. Would you suggest sprinkling with sugar, to give it a little punch? I’ve tasted lots of sweet potatoes that aren’t particularly flavorful, unless they’re baked for a good 60-90 minutes, which somehow seems to intensify the taste. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [June 24, 2005, 9:09pm UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/5 "2005-06-24T21:09:57Z")
> [@Carnac the Magnificent!](#): > > Would you suggest sprinkling with sugar, to give it a little punch? > > I’ve tasted lots of sweet potatoes that aren’t particularly flavorful, unless they’re baked for a good 60-90 minutes, which somehow seems to intensify the taste. The ones served at [Babe’s](http://u.dailybulletin.com/Stories/0,1413,212%257E23484%257E2889258,00.html) are sugar-sprinkled, and wonderful! ---
**Author:** ![FairyChatMom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fairychatmom/32/21906_2.png) [@FairyChatMom](https://boards.straightdope.com/u/FairyChatMom)\ **Post date:** [June 24, 2005, 9:41pm UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/6 "2005-06-24T21:41:53Z")
The ones I had were served with a sprinkle of cinnamon sugar. Yummmmmmmmm. Doing them in the broiler never occurred to me - thanks, **Chefguy**! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 24, 2005, 11:37pm UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/7 "2005-06-24T23:37:40Z")
> [@Carnac the Magnificent!](#): > > Would you suggest sprinkling with sugar, to give it a little punch? > > I’ve tasted lots of sweet potatoes that aren’t particularly flavorful, unless they’re baked for a good 60-90 minutes, which somehow seems to intensify the taste. The olive oil gives them a sweet enough flavor for me, but to each his own. ---
**Author:** ![JoeSki](https://avatars.discourse-cdn.com/v4/letter/j/b487fb/32.png) [@JoeSki](https://boards.straightdope.com/u/JoeSki)\ **Post date:** [June 25, 2005, 1:14am UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/8 "2005-06-25T01:14:01Z")
> [@Chefguy](#): > > We do 'em in the oven. Lightly toss them with some olive oil and kosher salt, pop them in a 425 oven until tender and browned. If they don’t brown up, stick them under the broiler for a couple of minutes. I have no idea how to cook a good sweet potatoe at all, so is there anything I’m supposed to do before mixing them with olive oil and salt? I’m supposed to shave them and cut them first, right? And how much olive oil do I put on? Would you suggest I put some cut up bits of sweet potators into a bag with some olive oil and salt and shake, or just drizzle and sprinkle while it’s on the pan? And can I substitute Kosher salt with something else? What does Kosher salt do that my little generically labled “salt” bottle can’t? Is there anything else you’d reccomend they be served with, or maybe dipped into? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [June 25, 2005, 1:35am UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/9 "2005-06-25T01:35:26Z")
> [@JoeSki](#): > > I have no idea how to cook a good sweet potatoe at all, so is there anything I’m supposed to do before mixing them with olive oil and salt? I’m supposed to shave them and cut them first, right? And how much olive oil do I put on? Would you suggest I put some cut up bits of sweet potators into a bag with some olive oil and salt and shake, or just drizzle and sprinkle while it’s on the pan? And can I substitute Kosher salt with something else? What does Kosher salt do that my little generically labled “salt” bottle can’t? Is there anything else you’d reccomend they be served with, or maybe dipped into? Yes, peel them and cut them into small wedges. They are denser than potatoes, so be careful you don’t lop off a fingertip. I like to cut the yam in half, then lay the cut side down and cut wedges out of it. You only need enough oil to lightly coat the potato wedges: less is better, and you can always add more if needed. You can use any salt you wish; I just don’t like the chemical taste of iodized salt. These are good with lamb chops or a roast chicken. ---
**Author:** ![JoeSki](https://avatars.discourse-cdn.com/v4/letter/j/b487fb/32.png) [@JoeSki](https://boards.straightdope.com/u/JoeSki)\ **Post date:** [June 25, 2005, 3:50am UTC](https://boards.straightdope.com/t/french-fried-sweet-potatoes-recipe/309721/10 "2005-06-25T03:50:51Z")
Thanks!