Crispy Sweet Potato Fries

Cut sweet potatoes into matchstick size. Roughly 1/4 in by 1/4 in.

Wash thoroughly.

Create slurry, 1 part corn starch, 1 part water in flat bowl.

Coat matchstick sweet potatoes in slurry, place in flat dish or on metal mesh sheet.

Heat peanut oil to medium high heat.

Drop matchsticks in, one by one, for a batch a handful at a time. Because of the cornstarch, the matchsticks stick together if you put them all in by the handful. Let cook on medium high heat until cornstarch is solidified and matchsticks are a light golden brown. Put into dish with a few paper towels in it to drain.

Make seasoning: salt, garlic powder, black pepper, white pepper, paprika.

Make dip: 1 part just mayo, 1 part ketchup. Cholula to taste.

WHEN READY TO EAT: Get a second dish, line it with paper towels. Heat oil to medium high/high heat. Fry matchsticks a SECOND time. They will brown up really really fast now. Take them out, drain the oil on the paper towel covered dish, season well. Enjoy with the dip.


Thousand Island Dressing


1 egg yolk
1 c corn or soybean oil
1/2 c Vlasic sweet relish
2 tbsp Cholula hot sauce
2 tbsp RealLemon lemon juice
2 tbsp Ploughman’s mustard
1 tsp sugar
2 tbsp ketchup (optional)


1. In glass bowl, whisk one yolk by hand until frothy.

2. Add 2 tbsp oil. Whisk. (Repeat this step until 1/2 c oil is incorporated).
[When you finish step 2, you have mayonnaise]

3. Add relish, hot sauce, lemon juice, sugar and mustard.

4. Add 2 tbsp oil. Whisk. (Repeat until the other 1/2 c is incorporated).