mudbug said: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.
myriah said:I am doing my 1st catering job next week and am making baked sweet potato fries as a side sish. They are so good but I would like them to be crispier. Just a bit crispier. Can anyone please give me any tips? THANKS!!
VeraBlue said:the sugar content is higher than white potatoes. Instead of crisping, the sugar carmelizes, making a softer, darker fry than desired.