I’ve always wanted to cook sweet potato fries at home. There’s plenty of ways to cook them, but during the summer I’m pretty much glued in front of the grill. This is a perfect recipe to throw on the grill during the summer along with your meat as a side dish.
When preparing potatoes it’s always a good idea to soak potatoes after they’re cut in ice cold water for at least 15 minutes. This gets a lot of the starch out of the potato and will give you brighter crispier fries.
What gives this recipe an added “grilled” flavor is the smoke. I recently moved to propane from charcoal and have done some research on how to keep that smokey flavor in your food. You’ll naturally get a smoked flavor with fatty meats dripping on to the vapor plate, but you can add some extra smoke flavor using wood chips. I use apple wood chips wrapped in tin foil, or you can use a Smoker Box.
I’m a huge fan of coconut oil. It has a great flavor and compliments sweet potatoes well. While it’s smoke point isn’t as high as peanut oil (coconut oil smoke point is 350°F). It handles the grill pretty well.
So I’ve become a huge fan of this Pink Peruvian Salt by Salt Of the Earth Co. It adds a great flavor really to any dish you use it for, and really goes well with these fries. Definitely recommend checking out their salts or using something similar for this dish!