Homemade Smoky Honey Habanero Sweet Potato Fries

Chef Tony Reed
Servings

4-6 servings

Prep Time

35 minutes

Cook Time

5 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

These Homemade Smoky Honey Habanero Sweet Potato Fries are worth the extra time and effort. Bust out the frying oil - these fries are going for a dip. This recipe is part of our monthly High Effort / Low Effort series where we give you two takes on one dish and you decide what effort level you're up for!

Homemade Smoky Honey Habanero Sweet Potato Fries

Ingredients

  • 1 lb sweet potatoes

  • 2-3 tablespoons Spiceology Smoky Honey Habanero

  • 8 oz ricotta

  • 1 lemon, juiced

  • parsley for garnish

  • water to thin ricotta (optional)

Directions

  1. Scrub and wash sweet potatoes well.

  2. Cut off each end of the sweet potato and stand them up on one flat cut end.
  3. Slice evenly thick slices of the potato and then cut into thick fries.

  4. Soak your fries in cold water for 30 minutes to 1 hour to draw out starches.

  5. Strain out water and place one a sheet tray lined with paper towels to dry off fries.

  6. In a small bowl whip the ricotta, lemon juice, 1 tablespoon of Spiceology Smoky Honey Habanero until "fluffy" and smooth (use 1 teaspoon of water at a time for desired consistency) set aside in a ramekin for serving.

  7. Once the potatoes are dry bring oil up to 400° F in a wok of deep fry pot/pan.

  8. Drop in potatoes to fry. Once the potatoes start to blister try one fry to test tenderness (3-5 minutes).
  9. Discard fries on another paper towel lined sheet tray to strain oil off. Toss with remaining Spiceology Smoky Honey Habanero.
  10. Plate and serve with whipped ricotta.
Recipe Products
Variety Pack
The blend that started it all
Blend

Smoky Honey Habanero Seasoning

Key Ingredients

Honey Granules, Paprika, Habanero Powder, Brownulated Sugar