Comments on: Cinnamon-Sugar Fried Sweet Potatoes from Cajun Country | On The Road with Bryan Roof

By: Marilyn Snider

Marilyn Snider — Tue, 27 Dec 2022 23:47:33 +0000

Why not use vanilla sugar? I'm sure it'd work.

By: Tara Row

Tara Row — Tue, 27 Dec 2022 23:47:33 +0000

My grandmother made these all the time when I was little but she never peeled them.

By: Sam Tanng

Sam Tanng — Tue, 27 Dec 2022 23:47:33 +0000

Has anyone noticed how much sexier he gets with each passing year??!

By: Viral Norn

Viral Norn — Tue, 27 Dec 2022 23:47:33 +0000

Undeniably this would be delicious. But with 2 diabetic parents I'm going to pass.

By: Hortense

Hortense — Tue, 27 Dec 2022 23:47:33 +0000

Way over here on the west coast, I use lard in tortillas and tamales. It's good in pie crust, mixed 1/2 and 1/2 with butter. I think this sweet potato thing sounds wonderful.

By: Mary Smith

Mary Smith — Tue, 27 Dec 2022 23:47:33 +0000

If I fry, it's in lard. I like to get my lard from a meat processing shop out in the country. Tastes 100 times better than grocery store lard, Chicken (with milk gravy) and pie crust, etc etc.

By: FunAtDisney

FunAtDisney — Tue, 27 Dec 2022 23:47:33 +0000

This looks wonderful! But I wonder what to do with all that fat (veg oil or lard) afterwards. Can you strain it and keep in the fridge? (My mom would do that with her “french fry” oil and use it again a couple of times and the fry’s were always better using the older oil!) If so, how long?

By: Andrew Eden

Andrew Eden — Tue, 27 Dec 2022 23:47:33 +0000

Boucherie!

By: Emily Goodenough

Emily Goodenough — Tue, 27 Dec 2022 23:47:33 +0000

I love carrot fries. I wonder how much better they would be fried in lard… mmmm.

By: Denise Booth

Denise Booth — Tue, 27 Dec 2022 23:47:33 +0000

I love lard! I got about a litre of the stuff last year when I made chicharon from skin that my butcher gave me. Everything I fried and cooked in that lard was delicious!