26min prep: 5min cook: 21min
Crispy and slightly sweet, this is a fun way to indulge in nutrient-rich sweet potatoes.Notes:
- A mandoline is really the only way to get these potatoes extra thin.
Ingredients
Produce
- Sweet Potatoes — 1 Pound
Spice & Baking
- Kosher Salt
Condiments, Oils & Dressings
- Vegetable Oil — 4 Cups
Equipment
Kitchen Supplies
- Paper Towels
Appliances
- Stove Top
Cooking Equipment
- Chef’s Knife
- Cutting Board
- Kitchen Tongs
- Mandoline
- Measuring Cups
- Oil Thermometer
- Peeler
- Pot, Large (4-6 QT)
Prep Steps
- Peel the sweet potatoes. Square off the ends, and trim one side so it’s flat. Use the mandoline set with a thin strip blade to cut the potatoes into shoestrings.
Cook Steps
- Pour vegetable oil into a large pot. Use enough oil so it’s at least 2 inches deep. Heat pot over medium-high heat. Warm oil until it reaches 350 degrees.
- Prepare a platter or sheet pan with layers of paper towels. Set near the stove for the fried potatoes.
- Once oil reaches 350 degrees, gently lower the shoestring potatoes into the oil. Cook until potatoes are golden brown, about 2-3 minutes. They won’t feel crispy until after they are out of the oil. Use tongs or a wide, slotted spatula to lift them out of the oil. Transfer to the platter or sheet pan. Season with salt while warm. Do not crowd the oil; work in batches.
- Let oil temperature come back up to 350 degrees in between batches. Repeat until all potatoes are fried.
- Transfer haystack sweet potatoes to a serving dish or dinner plates. Ready to eat!