Caramelized sweet potatoes

October 03, 2007

Serves 4

These are served at Morimoto instead of French fries. "Most people can't get enough of them," writes Masaharu Morimoto in his new book.

2pounds Japanese or red-skinned sweet potatoesVegetable oil (for deep- frying) 1/2cup sugar2tablespoons water2tablespoons chopped fresh parsley1tablespoon black sesame seeds
1. Peel the potatoes, leaving some strips of skin intact for color. Cut the potatoes into 3-inch sticks that are 1/2-inch thick. Rinse in cold water, drain, and pat dry.

2. In a large saucepan, heat about 1 1/2 inches of oil to 340 degrees. In several batches, without crowding, carefuly add the potatoes to the oil. Stir gently with a slotted spoon. Fry for 4 minutes or until the potatoes are crisp or a skewer pierces smoothly inside. Drain on paper towels. Transfer to a shallow bowl.

3. In a small skillet, combine the sugar and water. Bring to a boil over medium-high heat. Cook, without stirring, about 4 to 6 minutes or until the syrup turns a light caramel color.

4. Pour syrup over potatoes. Toss. Sprinkle with parsley and sesame seeds. Adapted from "Morimoto: The New Art of Japanese Cooking"