￼One of my favourite parts of travelling is the eating. Sure, the fun times and sunshine are all pretty fun but trying out new delicious foods is the best.
Back in 2012 when I spent some time in Toronto and I was pretty delighted that on my first day in Canada I discovered the joy that is sweet potato fries.
I was suffering from jet lag and in desperate need of diner food. I needed a deliciously decadently thick chocolate milkshake and something deep fried to make the grogginess feel better – comfort food is one of North America’s areas of expertise.
It was there, at the diner, that I discovered the genius idea of sweet potato fries.
My life has never been the same. Yep, something as simple as sweet potato fries really did have a profound effect on my existence. Kind of.
Now for the science bit…
Sweet potatoes are not as starchy as your standard potato. In fact, a sweet potato is not actually a potato.
Therefore the genetic make-up of it is not that conducive to making fries.
I tried just plain old frying in the first instance and they came out all soggy. I tried roasting them up in the oven and the ends were burnt.
So after some Internet research and lots of experimenting I found my favourite method is to lightly coat the sweet potato fries in cornflour before shallow frying in super hot oil.
Serve it the Canadian way with a large dollop of sweet chilli mayo and you have perfect comfort food. Hoorah!
Sweet Potato Fries
Sweet Potato, sliced into long thin batons
1-2 tbsp Cornflour
200ml Sunflower Oil, for frying
Salt and Pepper, to season
for the Sweet Chilli Mayo
2 tbsp Mayonnaise
1/2 tbsp Chilli Sauce
Soak the sweet potato batons in a bowl of cold water for at least 30 minutes. Remove from the water and pat dry with kitchen roll.
Place the cornflour in a large bowl and toss the sweet potato batons, just a few at a time. Shake off the excess cornflour and set aside on a plate.
Heat the oil in a deep-sided frying pan until smoking hot. Carefully add the sweet potato to the frying pan and fry for a few minutes using a spatula to make sure the batons are not sticking together and rotate to make sure even frying.
Meanwhile, to make the sweet chilli mayo simply stir the two ingredients together until combined.
As the sweet potato fries start to turn golden remove with a slotted spoon onto a few sheets of kitchen roll.
Season with lots of salt and pepper then toss together.
Serve with sweet chilli mayo or your favourite dip.