I have yet to meet a person who doesn’t like sweet potato fries. And if you’re out there, oh person-who-doesn’t-like-sweet-potato-fries, then I’m sorry but I don’t think we can be friends*. In my opinion, they’re the most comforting of comfort foods – the perfect crossover between a meal and a dessert. Sweet yet salty, crispy yet soft… the perfect side to any meat and the perfect post-workout recovery carbohydrate. I should write a song about them.
But I won’t.
Instead I’ll teach you how you can have them in your very own kitchen without having to take a trip to The Counter.
Most healthy recipes will tell you how to bake sweet potato fries in the oven. Whilst this is also a great way to make them, if you’ve learnt nothing else from this blog, I hope you’ve learnt that fat is GOOD for you if it is the right type of fat, so I decided to try making these more like traditional fries are made, only with a twist. Most fries these days are fried in rancid vegetable oils, which we know is terrible for you, but these are fried in bacon fat, which is a very stable fat at high temperatures and is also full of nutrients. Plus it makes things taste amazing.
So, without further ado, here’s the recipe:
- 1 medium sweet potato
- Bacon grease (I save mine whenever I cook bacon)
- Sea salt
- 1. If you don't already have bacon grease lying around, then get cooking your bacon (note: I try to only buy crap free, responsibly sourced bacon like this bacon). Set aside the bacon and strain the grease into a thick-bottomed skillet or pan. You will need about 3-4 tablespoons
- 2. Clean and peel the potato and then slice into fries - you can decide what sort of thickness you prefer, but try to keep them even
- 3. Place the potato pieces into a bowl with some kitchen towel and salt them lightly. The towel and salt help draw out moisture, which will help these become more crispy
- 4. Heat the bacon grease on medium till a fry sizzles when it is dropped in and (very carefully) place a small batch of the raw fries in the pan. Keep them in a single layer so you can watch them like a hawk - they go from raw to burnt in a split second of wandering attention
- 5. Have a plate with kitchen towel nearby and as each one becomes slightly browned and crispy, remove and place on the towel. I usually use small tongs so I can feel how crispy-on-the-outside-yet-soft-on-the-inside they are
- 6. Lightly salt them and serve immediately