Shoestring Sweet Potatoes & Beets
- 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.
- 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.
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.