There are two kinds of sweet potatoes – white sweet potato and the orangy sweet potato we call batata mameya. Most Americans are familiar with the orangy kind, which I believe can also be called yam.
The white sweet potato, or batata blanca, is much sweeter and versatile than its mameya counterpart. I really like it baked in the oven, which is a very traditional side dish to eat at BBQ rotisserie chicken stands. But my grandma also used to make it for us fried… it’s a nice alternative to a plantain tostón or french-fries…
FRIED WHITE SWEET POTATO
1 white sweet potato, peeled and sliced thin Canola oil for frying Salt, optional
- In a large skillet, pour about ½” of oil… heat it at medium-high heat.
- While the oil heats up, prep the sweet potato… I peel it using a vegetable peeler because I am not too good peeling using a knife. The sweet potato will start to get dark after being exposed to the air a few seconds. Don’t worry, it’s normal and it will not change the texture or taste of the sweet potato.
- After you’ve peeled and sliced the sweet potato and the oil is hot enough… start frying. The sweet potato will take a while to fry because of its moisture content… but with patience, it will cook on the inside and get crispy on the outside. The thinner you slice the potato, the faster they will cook and the crispier it will be. They should be golden brown, without any burned spots.
- Drain them onto a plate with paper towel and sprinkle with some salt if you want… I usually do not salt them.