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| By Kristen Finn |
Since May is National Burger Month, you need something to serve along side your juicy burger. Mark Bucher of BGR recently joined us on Capital Cooking's Burgers and Shakes episode to let us in on his secret recipe. You'll be able to catch the episode next month on WETA Friday evenings at 7:30 p.m.
As seen on the “Burgers and Shakes” episode
4 Large sweet potatoes, peeled and washed
2 Quarts canola oil
Teaspoon brown sugar
Teaspoon cinnamon
Peel and wash the large sweet potatoes. Cut the potatoes in half (lengthwise), then cut into 1/4 inch thick slices. Stack up slices, and cut into even strips 1/4 inch wide, so you now have a 1/4 by 1/4 inch fry. Soak in water overnight. Dry completely. Fry in canola oil at 360 degrees until soft. Remove, lay flat and let cool. Raise oil temperature to 375 degrees and fry for 2 minutes. Sprinkle with brown sugar and cinnamon. Serve.
Special thanks to our episode sponsors, Miss Jenny's Pickles and Sunland Peanut Butter.
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