As another Lame Cherry exclusive in matter anti matter.
This is one of my favorite wintertime recipes. It comes from the too often problems with the generic sweet potatoes in if you try to french fry them, most often you get mushy and burned things, yet crisp. There is the lovely candied sweet potatoes, but I simply can not eat a week of leftovers of them as for some reason they wear on me, like eating pumpkin pie for a week.
This is about Hashed Sweets, which are easy, as I use a coleslaw round grater, and turn them into what would be potatoe hashed browns. The secret in this is:
You have to stand there cooking and watching.
You have to have a 12 inch frying pan which is non stick.
You have to have enough oil in the pan to coat the bottom liberally.
Failure to do the above and you will discover black.......yes on Create TV it is called caramlized, but it still is sugar burn, and a half assed mushy product.
Sweet potatoes are naturally dry, drier than potatoes so they lend themselves to the frying,. They have a problem though in they mush up. That is where the liberal use of oil comes in to crisp up the bottom to turn it, turning it before it burns black, and then once in turning, crisping it, and allowing the potatoes to dehydrate so the mush is gone.
The large fry pan allows a half inch later which cooks flat and not be a pile of mush. In addition, the non stick helps loads in this process.
I swore off non sticks but as of meeting TL who had a lovely pan I was allowed to use, I discovered that non sticks work wonders on eggs, and in situations of prepared meats like sausages or brats, which bleed out sugars and turn things black coal chunks to the bottom of the pan, and in hashed browns or sweets, as you never know potato water content.
agtG
