Homemade Smoky Honey Habanero Sweet Potato Fries
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
4-6 servings
Prep Time
35 minutes
Cook Time
5 minutes
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!
Author: Chef Tony Reed
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
Scrub and wash sweet potatoes well.
- Cut off each end of the sweet potato and stand them up on one flat cut end.
- Slice evenly thick slices of the potato and then cut into thick fries.
Soak your fries in cold water for 30 minutes to 1 hour to draw out starches.
- Strain out water and place one a sheet tray lined with paper towels to dry off fries.
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.
Once the potatoes are dry bring oil up to 400° F in a wok of deep fry pot/pan.
- Drop in potatoes to fry. Once the potatoes start to blister try one fry to test tenderness (3-5 minutes).
- Discard fries on another paper towel lined sheet tray to strain oil off. Toss with remaining Spiceology Smoky Honey Habanero.
- Plate and serve with whipped ricotta.
