The Science of Sweet Potato Fries

Rarely do I have good experiences with sweet potato fries.

The concept doesn’t seem like a winner off the bat. Sweet is the opposite of salty, and french fries are supposed to be salty — there’s obviously a disconnect there. Hence, my disillusioned thinking led me to believe sweet potato fries were doing regular fries a disservice.

Add to that, I had never experienced even remotely tasty sweet potato fries. You would think after four years in South Carolina, I’d have found sweet potato fries so good you want to shower in them.

Did not.  I found awesome barbecue, and barbecue sauces in varying levels of awesomeness, but no good sweet potato fries.

Until I begrudgingly listened to a friend of mine tell the waitress at Reddstone to bring us a plate of them, thinking  those sweet potato fries could have been 20 more buffalo wings.

But, they were good. They were more than good. They were delicious. And they had sugar on them—cinnamon sugar! The spice of the gods! And Auntie Anne’s!

Crispy or soggy, the texture did not alter its deliciousness. I anticipated the mush. I loved the mush.

So where’s the science in this? There is none. Someone decided that just because regular white potatoes could be turned into french fries, anything else labeled as a potato could as well.

They were right. I tip my hat to you, potato-experimental-dude, and all others who keep the appetizer section of menus interesting.

Can anyone tell me where else I might find great sweet potato fries, preferably with an assortment of delicious sauces? I’m known to drink ranch.

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