My wife and I have spent the better part of 3 afternoons trying to figure out how to make savory sweet potato fries that are CRISPY.
We've used vegitable oil, canola oil, peanut oil. We've tried double fry methods at multiple temperatures/times. We've tried all sorts of coatings from flour w/ cayanne, salt, brown suger, cinnamon to just broan sugard (and one really terrible last ditch effort with corn starch). The flavor's range from absolutely putrid to very good -- but we've yet to get a crispy exterier.
Does anyone have a method that works well?
We're really trying to recreate the Father's Office fries from Los Angeles as we've moved away and can't afford plane tickets to support our frequent cravings. So if that's helpful information to anyone -- there it is.
Any input is appreciated!