Category:
2 Cups sunflower seed oil
2 Large sweet potatoes
1 Tbsp brown sugar
1 Tbsp paprika
1 Tsp garlic powder
1 Tsp dry mustard
1 Tsp white pepper
1 Tsp chili powder
Salt
FOR THE DIP:
Cream cheese, half block
1/4 Cup ranch
1/4 Cup sour cream
Dill, garlic powder, onion powder, s+p, to taste
HOW YOU'LL MAKE IT
Using a food processor or mandolin, slice your sweet potatoes thin. I shallow fried the sweet potatoes once at a lower temp and raised the oil to a higher temp, start around 325F for about 3 minutes, and then raise it to 350F-375F and refry until golden brown. Fry in batches so you don’t overcrowd the pan. Mix together all your seasonings and toss as soon as they come out of the oil the second time. To make the dip, mix together softened cream cheese and the rest of the ingredients and garnish with green onion. Enjoy!
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