Fried Sweet Potatoes
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 lb. lard
- 4 sweet potatoes
- 4-6 tbsp. sugar
- 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 ¼”-thick slices.
- Working in batches, deep-fry sweet potatoes, stirring occasionally with a slotted metal spoon, until golden and crisp, 4–5 minutes per batch.
- 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.