Do not judge these fries by potato standards; sweet potatoes do not have as much starch, and will never be as crisp. Sweet, moist, orange varieties can be used here, as well as the starchier boniato sweet potatoes (which will yield crispier, fry-like results). To oven-fry, see Oven “French-Fried” Potatoes. Please read about Deep-Frying.

Cut into long ⅜-inch-thick batons, 201:

Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven:

Deep-fry the sweet potatoes in batches until golden brown. Drain on paper towels. Sprinkle to taste with:

To serve, see Additions to French Fries.