Ingredients
Method
- Prep. Peel the sweet potatoes. Cut the sweet potatoes into 1/3-inch (8.5-mm) planks then into 1/3 by 1/3-inch (8.5 by 8.5-mm) sticks.
- Fire up. Add 1 inch (25.4 mm) of oil to a pot or cast-iron Dutch oven, place it on the grill, and pre-heat to 375°F (190.6°C). This technique is referred to as grill frying and is a great way to avoid the smells and mess associated with deep-frying indoors.
- Cook. Fry the sage leaves until they are just about to turn brown, approximately 7 to 10 seconds. Remove the fried sage leaves from the oil and place them on paper towels to drain. Sprinkle with salt. The sage leaves will become crisp as they cool.
- Working in batches, fry the sweet potatoes until golden brown and crispy, approximately 6 to 8 minutes. Place the sweet potato fries on paper towels to drain. Repeat the process until all of the sweet potatoes have been fried.
- In a large mixing bowl, combine the sweet potato fries and smoked honey. Toss until the fries are completely coated, the sprinkle with salt.
- Serve. Plate the smoked honey glazed sweet potato fries and crumble the fried sage over the top. Serve immediately.
Notes
About the honey. Smoked honey adds an amazing depth of flavor to the fries, though regular honey is a fine substitute if you don’t have the smoked version on hand.