Shoestring Sweet Potatoes & Beets

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 2 mins per batch

Shoestring Sweet Potatoes & Beets

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Directions

  1. Peel sweet potatoes and beets. Cut lengthwise into long thin strips.** Place strips of each vegetable in separate bowls. Toss each with 1/2 teaspoon coarse salt.
  2. In a 4-quart Dutch oven or deep-fryer, heat 2 to 3 inches of oil to 365 degrees F. To prevent splattering, spread beets on a paper towel and pat dry. Carefully add beets and potatoes, about one-fourth at a time, to the hot oil. Fry about 2 minutes per batch, until crisp and golden brown, stirring gently once or twice. Using a slotted spoon, carefully remove fries from hot oil to paper towels to drain. If desired, add thyme sprigs to hot oil with the vegetables (CAUTION: thyme sprigs will spatter briefly when added to hot oil.) Transfer to platter; sprinkle with additional coarse salt, if desired.

From the Test Kitchen

*If you have thyme with tougher stems, remove the thyme leaves from the stem and sprinkle over the fries on the platter.

**Use a julienne cutter or a mandolin to help make the thin vegetable strips.

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Nutrition Facts (Shoestring Sweet Potatoes & Beets)

  • Per serving:
  • 406 kcal ,
  • 41 g fat
  • (4 g sat. fat ,
  • 27 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 522 mg sodium ,
  • 11 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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