I wanted to make sweet potato fries but it was very disappointing and not crunchy at all.
I put the first batch in a medium-heat oil and left them for a while, they got out all soggy. I turned up the heat for the second batch, it got a bit better but still way below my crunch expectations. I even tried to put the first batch back in the hot oil, remembering that good Belgian potato fries should go in the oil twice, but I just managed to burn them.
Do you know what I did wrong? Is it because of an excess of humidity? They were pretty dry already when I put them in the oil.
I've read that they should be coated in flour before, does that work? I don't see how it would stick well to the sweet potatoes, aren't them too dry for that?
