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Homemade Smoky Honey Habanero Sweet Potato Fries

Homemade Smoky Honey Habanero Sweet Potato Fries

  • Author: Chef Tony Reed
  • Prep Time: 35 minutes
  • Cook Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x




  1. Scrub/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 to1 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, 1T 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 degrees 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.