my perfect sweet potato fries.
Purple skinned Japanese sweet potatoes ( they are dry enough )
cold cast iron skillet
slice into pinky sized lengths
place in pan
cover with a cup of coconut oil (at least)
turn on medium high heat ( you do cook with gas right ???)
turn as the sides crisp ( start looking at 5 minutes)
remove from heat...
all other sweets are too wet... if you want to use them cook on much much much lower heat, say medium low for much longer.
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