Sweet potato is becoming a trendy sort of vegetable; it seems to be the darling of diet plans and new restaurants. But like most things, Japan was in on the sweet potato trend long before it was cool here. In Japan you can get your hands on slow baked sweet potatoes from street food vendors, which make the perfect winter snack, or you can get soft, sweet slices of it in curries and hotpots. Some sweet potato varieties popular in Japan are purple skinned too!
In this recipe however we'll be trying something a little different. Sweet potato becomes very soft, but if you want to make fries, you're likely going to want a little bit of crispness. Cooking sweet potato fries for a very long time in hot oil will give you a crispy coating, but due to their high natural sugar content they can quickly caramelise and burn. So instead of cooking for a long time, this recipe calls for giving your fries a crispy coating.
You Will Need
- 1lb Sweet Potatoes
- 3/4 Cup Panko
- 1 Tbsp Furikake
- 1 Egg
- Vegetable Oil
- Kewpie Mayonnaise
- 1 Tbsp Miso Paste
- 1/2 Tsp Ginger Paste
- Begin by peeling your sweet potatoes, and chopping them into long fries. Keep them large enough to be worth coating or you will give yourself a hard time!
- Whip up the egg and place it in a shallow dish. In another dish, combine the panko with the furikake seasoning.
- Dip all the sweet potato fries into the egg, then coat with the spiced panko.
- Place on a tray lined with foil, then coat with oil - spray oil works best and keeps things low fat!
- Bake in the oven at 200C until crisp. It should take around 25-30 mins.
- Meanwhile, combine the mayonnaise, miso and ginger to make a tasty dip to go with your fries!