Saveur

Photo: Chris Granger

SERVES 6 – 8

The Cajun pig parties known as boucheries are festive, often raucous, and generally casual—hence the popularity of side dishes that don't require utensils, like these sweet potatoes. Use a crinkle-cut knife to give them a little flair, if you like.

3 lbs. lard
4 sweet potatoes
4–6 tbsp. sugar
Salt

1. Heat lard in a wide, medium heavy-bottomed pot over medium-high heat until temperature reaches 350° on a candy thermometer. Meanwhile, peel sweet potatoes, then cut each crosswise into 1/4"-thick slices.

2. Working in batches, deep-fry sweet potatoes, stirring occasionally with a slotted metal spoon, until golden and crisp, 4–5 minutes per batch.

3. Transfer sweet potatoes with a slotted spoon to paper towels to drain. Sprinkle sugar and salt to taste over sweet potatoes while still hot. Serve immediately.

This article was first published in Saveur in Issue #65