SR Cajun Coconut Sweet Frites with Double Dippin' Sauces

Cajun Coconut Sweet Frites with Double Dippin' Sauces



3  Medium sweet potatoes, scrubbed

2  Tablespoons of kosher salt

3/4  Cup cornstarch

¾  Cup all-purpose flour

3  Tablespoons Cajun seasoning

3  Large eggs, lightly beaten

1  Tablespoon whole milk

1 & 1/2  Cups Japanese bread crumbs (panko)

1 & 1/2  Cups shredded sweetened coconut

3  Cups vegetable or canola oil

Ground black pepper


In a large stockpot, place sweet potatoes and enough water to cover. Add salt, and bring to a boil over high heat. Reduce heat, and simmer 20 to 25 minutes or until almost tender. Your knife should easily pierce the skin but meet some resistance in the middle. Drain potatoes and let cool. In a shallow dish, combine cornstarch, flour and Cajun seasoning. In a shallow bowl, combine eggs, milk and salt and pepper to taste. In another shallow dish, combine bread crumbs and coconut. Line a large baking sheet with aluminum foil or wax paper. Cut each cooled sweet potato lengthwise in 8 wedges. Dredge each wedge in flour mixture, then egg mixture, and then coconut mixture. Place coated potatoes on prepared pan, and refrigerate 10 minutes for breading mixture to set. In a Dutch oven or heavy-bottomed pot, heat oil to 360º over medium-high heat. Preheat oven to 200º. Fry potatoes, 6 wedges at a time, for about 2 minutes or until golden brown. Drain on paper towel-lined baking sheets. Sprinkle hot potatoes with salt, and keep warm in oven. Serve with Kickin' Honey Mustard and Blackberry Umami Sauce. Credits: Kim Jones.

Serving Size: 8

Cook Time: 1 hour

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