Originally Posted by mudbug
didn't one of the TV chefs recommend frying them for a couple of minutes, taking them out to rest, and then re-frying again to attain a good texture?
Might have been about regular french fries, but I don't see why it wouldn't work for sweet potatoes as well.
I think Sandy's right too.
Yes, you can produce a crispier fry if you double fry a potato. It has to be from a fresh potato, and not frozen french fries, however. Unfortunately, this won't work with sweet potato fries because the sugar content is higher than white potatoes. Instead of crisping, the sugar carmelizes, making a softer, darker fry than desired.
Sweet potato fries are notoriously hard to hold. Most people opt to delete them from menus if they cannot serve immediately upon cooking. If you have to hold them, don't cover them or they will steam. If you can, try a minute or two under a broiler or use a good propane torch right before you plate them.