What to do with sweet potatoes other than bake, boil and mash, stuff, as salad fixings, in baked goods or in my sweet potato carob pudding? Whew! I didn’t realize that you could use sweet potatoes so many different ways. But maybe we need one more delicious way to eat sweet potatoes. Read on for the secret to making a yummy sweet potato snack.
Do you know what the difference is between orange (soft) sweet potatoes (sometimes called yams) and white (firm) sweet potatoes? The white ones retain their shape and have a waxy texture after cooking; the orange ones are sweeter and seem to be more moist and fluffy after cooking. See this excellent post on the difference. Viva la difference!
I made these crispy battered sweet potato mojos and left them on the counter while I took our old dog, Ari, out for a walk. Ari has recently been diagnosed with chronic kidney disease which means that he can no longer concentrate his urine. TMI? We have to walk him five or six times a day … anyone willing to take on the 3:00 AM slot?
Anyway, I was out with Ari and while I was gone my husband came home and ate some of the mojos. Noooooo …. what if I hadn’t yet taken a picture of these for my blog? This does speak to how appealing they looked since he couldn’t (didn’t) resist them.
The secret to making these mouthwatering munchies is to use a fried chicken batter. I adapted my fried chicken coating slightly and it worked perfectly. Think fun food, party food and all around good time food. These are crispy and yummy. Have them with kombucha or a cup of herbal tea.
Mmmmmm ….. yummmmm ….. crispppppyyy…. delectable.
This recipe for crispy battered sweet potato mojos was inspired by and adapted from Pinch of Yum crispy potato mojos.
10 minPrep Time
6 minCook Time
16 minTotal Time
one medium unpeeled white sweet potato and/or one medium unpeeled orange sweet potato sliced 1/8 - 1/4 inch thick
1 cup cassava flour amazon.com
4 tablespoons coconut flour
4 teaspoons onion powder
3 teaspoons garlic powder
2 teaspoons salt (I use Himalayan sea salt)
1/2 tin coconut milk (I use Aroy-d)
avocado oil to 1/2 inch deep in a skillet
Combine batter ingredients in a pie plate or other flat dish.
Pour coconut milk into a shallow bowl.
Heat avocado oil in a skillet over medium heat.
Dip the sweet potato slices in the coconut milk and then into the batter coating, being sure to coat both sides well.
Place each coated slice into the hot fat.
Fry for three minutes on one side, flip carefully and fry on the other side for an additional 3 minutes.
Place paper towel on a plate.
Use tongs to gently remove each slice and place on the paper towel so that some of the oil is absorbed.
1. orange sweet potatoes (soft sweet potatoes) are sometimes called yams (not true yams).
2. white sweet potatoes (firm sweet potatoes) are sometimes called Japanese sweet potatoes.
As seen on Phoenix Helix Recipe Roundtable #141