2 pounds sweet potatoes, preferably long cylindrical ones
Vegetable oil for deep-frying
Confectioners' sugar, or salt
How To Cook:
1. With a small, sharp knife, peel the sweet potatoes and cut them crosswise into paper-thin slices. Drop the slices into a bowl filled with cold water and let them soak for about 15 minutes.
2. Meanwhile, pour the oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat it until it reaches a temperature of 375° on a deep-frying thermometer.
3. Fry the potatoes in 2 or 3 batches. Just before frying, drain the slices and pat them completely dry with paper towels.
4. Place them in a deep-frying basket or large sieve, slowly immerse the potatoes in the hot oil, and let them fry for 3 or 4 minutes, or until they turn a delicate golden color. As they brown, transfer the slices to paper towels to drain.
5. Serve warm, sprinkled lightly with confectioners' sugar in the Philippine style or sprinkled with salt in the Western style.
