Chicken-Fried Okinawan Sweet Potato Fries with Honey Mustard Sauce

Serves 3–4.

For the potatoes:
2 pounds Okinawan sweet potato
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons canola oil
For the sauce:
½ cup Hawai`i honey
¼ cup Dijon mustard

For the breading:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon dried thyme
¼ teaspoon ground black pepper
1/8 teaspoon garlic powder
1½ cups buttermilk
Canola oil, for frying

Roast the Potatoes: Preheat oven to 350°. Scrub sweet potatoes and cut them lengthwise into wedges that are about 1 inch wide. Transfer to a large rimmed baking sheet, season with salt and pepper and drizzle with the canola oil, and toss to coat the potatoes evenly. Spread to a single layer and bake until just tender, about 40 minutes. Let cool to room temperature before proceeding.

Prepare the Honey Mustard Sauce: While the potatoes are baking, combine the honey and mustard in a bowl. Mix until well combined. Set aside.

Bread the Potatoes: In a large mixing bowl, combine the flour, baking powder, salt, thyme, pepper, and garlic powder. Mix well and set aside. Pour the buttermilk into a shallow dish such as a pie plate. Dip the wedges in the buttermilk so each wedge is coated completely, then toss wedges in the seasoned flour. Let the coated potatoes sit for a few minutes so that the buttermilk can start to soak into the flour.

Fry the Potatoes: Using a deep fryer or large saucepot, heat at least 2 inches of canola oil to 350°. Working in batches, fry the potatoes until they are crispy and golden brown in color, 3–4 minutes. Do not crowd the potatoes in the oil; doing so will cause the oil temperature to drop and will produce a soggy crust.

To Plate: As the potatoes finish frying, transfer them to a paper-towel-lined plate to drain any excess oil. Arrange the wedges on a platter with a bowl of the Honey Mustard Sauce and serve immediately.

Makes 3–4 servings.

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