Another mainstay of South American cooking is the sweet potato, which comes in several varieties, and some of these relatives can be found in Hispanic markets in the United States. In fact, a variation of this Brazilian recipe, sweet potato chips, accompanied a sandwich that we had in a bistro here in Albuquerque.
- Heat the oil in a fryer or in a deep saucepan and when a drop of water bounces on the oil, add a few of the strips and fry them until they are lightly browned, about 2 to 3 minutes. Drain the strips on paper towels, salt lightly, and dust with the chile powder. Repeat this process with the remaining strips, adjusting the frying time if it’s necessary. Keep the fries hot in the oven.
- Variation: After draining the strips, refry them for extra crispness before spicing them.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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