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Emeril Lagasse's Fried Sweet Potatoes
Compiled by Vicki McClure Davidson
Popular, Emmy-nominated, and James Beard Award-winning television chef Emeril Lagasse specializes in Louisiana (primarily Creole and Cajun) cooking. Cooking from an early age, he has been either a chef at and/or owner of many acclaimed restaurants. Lagasse has written a number of best-selling cookbooks (There's a Chef in My Soup, Emeril's TV Dinners, Louisiana Real and Rustic, etc.) and has been one of the most often-watched chefs on The Food Network. He frequently uses the catch phrases "Bam!" and "Let's kick it up a notch." His TV cooking shows have included Emeril, How to Boil Water, Emeril Live, and Essence of Emeril.
Emeril Lagasse has a passion for cooking, and this simple recipe for making fried sweet potatoes (they are in abundance in many southern states much of the year) is nourishing and cheap. It is one of his many quirky and delicious recipes from his 1999 cookbook Every Day's a Party, Louisiana Recipes for Celebrating with Family and Friends. Be aware that to fry the sweet potatoes in this large quantity — it is, after all, meant to serve a party &mdash Emeril uses 8 cups of oil. To prepare for your own family's dinner, you can cut the quantities by half or more.
He offers this advice when making this dish: "In Louisiana, when we have large parties and have to cook for a cord, it's sometimes easier to drain fried foods on big brown grocery bags. I suggest putting one bag inside another so that they're more absorbent, then spreading them out on a large table near your frying station. Works like a charm!"
Emeril Lagasse's Fried Sweet Potatoes
- 1/2 c. sugar
- 2 tsp. ground cinnamon
- 8 c. vegetable oil
- 5 lbs. sweet potatoes, peeled and cut crosswise into 1/8-inch-thick slices
Combine the sugar and cinnamon in a small bowl and mix well. Set aside.
Heat the vegetable oil in a very large, heavy, deep pot or an electric deep-fryer to 360 deg. F.
Fry the sweet potatoes, in batches, until golden, about 8 minutes. Drain on paper bags or on paper towels, sprinkle with the cinnamon sugar and serve hot.
Serves a number of people at a party as a side dish or appetizer.
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Sources:
Kinsman, Kat, AOL Food, "Q&A with Emeril Lagasse," (http://food.aol.com/emeril).
Lagasse, Emeril, with Marcelle Bienvenu and Felicia Willett, Every Day's a Party, Louisiana Recipes for Celebrating with Family and Friends, William Morrow and Company, Inc., New York, 1999.
Lagasse, Emeril, From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants, HarperCollins Publisher Inc., NY, NY, 2003.