Wednesday, May 29, 2013

Sweet Potato Fries

Sweet potatoes are true root vegetables, belonging to the morning-glory family. There are many different varieties of sweet potatoes The flesh color ranges between white, yellow, orange, and purple.
Besides starch, they are rich in dietary fiber, vitamin A, vitamin C, and vitamin B6.

Archaeological evidence demonstrates cultivation of the sweet potato might have begun around 2500-1850 BCE in Peru. Sweet potatoes were already a well established food in South and Central America by the time Christopher Columbus arrived in the ‘New World’ in the late 15th century. He also brought back this root vegetable to Spain which was received very well by the Spaniards.

In the U.S, North Carolina is the leading producer of sweet potato.

Sweet potatoes have been the single most important food during the American Revolution and Civil War. Being a staple food for developing countries, white and cream variety potatoes are grown for their high energy source.
In the United States, red or orange fleshed sweet potatoes are preferred  for their moist flesh and sweet flavor.  Sweet potatoes are probably best known for their use in pies and as a candied vegetable. They are a traditional accompaniment to Thanksgiving dinners Christmas and Easter.

In Malaysia, sweet potatoes are made into beautiful dessert “ondeh ondeh”, kuih keria , “bubur caca”, “goreng keladi” etc. These delicious “kuihs” are generally served as a tea-time snack.

The leaves of the sweet potatoes can also be stirred fried with garlic or with “sambal belacan.”
Sweet potato fries or chips are another common preparation, and are made by julienning and deep frying sweet potatoes, in the fashion of French fried potatoes.

3 sweet potatoes, peeled and cut into 1/4-inch batons
Salt, to taste
salt and pepper


Heat canola oil in a deep pot to 360 degrees F.

Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels and sprinkle with salt and pepper. Serve hot.