recipes:side_dish:sweet_potatoes:caramelized_sweet_potatoes
Table of Contents
Serves 4
These are served at Morimoto instead of French fries. “Most people can't get enough of them,” writes Masaharu Morimoto in his new book.
Ingredients
- 2 pounds Japanese or red-skinned sweet potatoes
- Vegetable oil (for deep- frying)
- 1/2 cup sugar
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon black sesame seeds
Technique
- Peel the potatoes, leaving some strips of skin intact for color. Cut the potatoes into 3-inch sticks that are 1/2-inch thick. Rinse in cold water, drain, and pat dry.
- In a large saucepan, heat about 1 1/2 inches of oil to 340 degrees. In several batches, without crowding, carefuly add the potatoes to the oil. Stir gently with a slotted spoon. Fry for 4 minutes or until the potatoes are crisp or a skewer pierces smoothly inside. Drain on paper towels. Transfer to a shallow bowl.
- In a small skillet, combine the sugar and water. Bring to a boil over medium-high heat. Cook, without stirring, about 4 to 6 minutes or until the syrup turns a light caramel color.
- Pour syrup over potatoes. Toss. Sprinkle with parsley and sesame seeds.
Source: Boston Globe October 3, 2007 Adapted from “Morimoto: The New Art of Japanese Cooking”
tags: vegetarian
recipes/side_dish/sweet_potatoes/caramelized_sweet_potatoes.txt · Last modified: 2017/12/19 19:43 by admin