These Spicy Japanese sweet potato fries are my favorite of all game day treat. Shrimp and chips? Oh yes! Piping hot out of the fryer and a generous sprinkle of my peri peri blend salt. Christmas gift from my sister in law. She couldn’t have picked a better gift. Sweet, spicy and crispy. A burst of wonderful flavors.
There are a handful of things that will take me into Nashville. Food, work and airport pickups. That forty five minutes drive is a pain sometimes but what can I say. I like being a little off the grid. When I do make the trip, its a cart load of all my favorite things. Plantains, Coco yams, Cassava ( yucca roots) and Japanese sweet potatoes. Oh and BANANA leaves! I have been looking for banana leaves for over 10 years. Ten years!!! I finally have banana leaves. They will work as a great substitute for plantain leaves.
Plantain leaves are used to wrap traditional puddings like koki beans (black eyed peas), koki corn (sweet corn). Egusi pudding and other traditional African dishes. You can tell I’m excited by this new find. Its never an easy task hunting for ingredients and kitchen utensil, so when I do find something like this. It makes my day.
Spicy Japanese Sweet Potato Fries
Well, enough rambling. Lets get back these sweet potato fries. These potatoes are similar to what we have in Cameroon. They are a little more firm after cooking. So you can imagine, getting that crispy bite is not a problem. If you’ve never had Japanese sweet potatoes, you are missing out. I urge you to visit an Asian grocery store. You’ll never be disappointed in how your fries turned out.
With these I always peel off the skin. So wash and peel. I also get an Ice bath ready and submerge them after peeling. This will keep the potatoes from darkening. Cut, slice into thin strips and keep in the ice bath for about an hour. From here on you decide. Deep fry or bake? I guess I went off the deep end. Right off the fryer, generously sprinkle some Peri Peri blend salt and toss. Enjoy with your favorite dip. Game day just got another item on the menu.