- 3 lbs. sweet potatoes or yams
- Vegetable oil
- Freshly ground black pepper (optional)
- Peel sweet potatoes with a vegetable peeler or sharp knife (fries may also be made with skins on), then trim ends. Cut each sweet potato into 8–10 thin wedges about 4” long. Set aside.
- Preheat oven to lowest setting. Heat 2” oil in a deep, heavy-bottomed skillet over medium-high heat. When oil is hot (about 325°), fry sweet potatoes in small batches, turning frequently, for 3 minutes per batch or until golden and crisp. Remove from oil with tongs or a slotted spoon. Drain on paper towels and keep warm in oven while you fry remaining sweet potatoes. Serve hot, sprinkled with salt and, if desired, pepper.