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Cajun Sticky Sweet Potatoes

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Louisiana sweet potatoes are surpassed in quantity and quality only by those grown in North Carolina, and when Cajuns cook any style of pig, it's almost taken for granted that sweet potatoes will be included on the menu. More often than not, the potatoes will be sliced, dredged in sugar, and quickly fried in lard or shortening till well glazed — the result of which is caramelized slices that have a sticky, delicious crunch yet are amazingly light in texture. I think the potatoes are just as good at room temperature as they are hot."

List of Ingredients

â—¦ ¼ cup light brown sugar
â—¦ 2 tablespoons granulated sugar
â—¦ Salt and freshly ground black pepper to taste
â—¦ 1 ½ pounds (about 3) sweet potatoes, peeled and cut into ¼-inch thick slices
â—¦ Lard or shortening for deep frying


Recipe

In a bowl, combine the two sugars and salt and pepper and stir till well blended. Lightly dredge the potato slices in the sugar mixture and place on a plate.

In a large cast iron pot, melt about 1 ½ inches of lard to 365° F on a deep-fat thermometer, fry the potatoes in batches till nicely glazed and crisp, 4 to 5 minutes, turning with a slotted spoon, and drain on paper towels.

Serve hot.


Makes 4 to 6 servings