Sweet Potato Waffle Fries

Let's Cook

1. Step 1.

   Trim the ends off 4 medium sweet potatoes. Using a waffle cutter, slice them into ¼-inch-thick rounds, rotating the potato 90 degrees after each cut to create the waffle pattern.

2. Step 2.

   In a large, heavy soup pot, Dutch oven, or deep fryer, heat about 4 quarts canola oil to 375°F. Use a deep-fry thermometer to monitor the temperature.

3. Step 3.

   When the oil is hot, add a few handfuls of sweet potato rounds one at a time (like putting coins into a parking meter) to prevent splashing. Fry, turning occasionally and stirring to redistribute, until browned on both sides, 4 to 5 minutes.

4. Step 4.

   Transfer the fried potatoes to a wire rack set over a paper towel–lined baking sheet to drain. Season immediately with fine sea salt and freshly ground black pepper.

5. Step 5.

   Repeat with the remaining sweet potato rounds, allowing the oil to come back up to 375°F between batches. Adjust the heat as needed. Serve immediately, or keep warm on a baking sheet in a 250°F oven.