When unexpected guests come by, I always like to throw something on the table. Having just made the most delicious picarones, I had an extra sweet potato looking at me begging for attention.

The solution? Fry up a batch of crispy, sweet and sassy sweet potato fries, and make some sort of doctored up ketchup. Anything straight from a bottle is just not me.

Cutting the sweet potatoes by hand made for wonderful, homey and imperfect strings. But in the interest of cooking them well, an attempt to make them of equal thickness will be rewarded by perfectly cooked and crispy fried sweet goodness.

Handcutting the fries gives them a homey and rustic texture

Each sweet potato serves two people as a side dish. Or if you are extra hungry, plan one per person. This one oversized tuber feed 4 as a light appetizer, with some other goodies on the table.

Preheat oil to 300 degrees. The first step will ensure the potatoes are nicely cooked.

First fry at 300 degrees for 5 minutes

If using a pot for frying, make sure you only fill half way with oil. With addition of food, the level will rise and sometimes, oil tends to foam. This will help you avoid any problematic mishaps.

Allow to rest 10 minutes to finish cooking

The fries will have developed slight golden crust and a few white blisters. Allowing them to rest for 10 minutes, or more, will allow them to finish cooking and cool off so the second fry is more effective.

Raise the temperature to 350 degrees.

Crisping them up with a quick second dip

Fry for 90 seconds until perfectly brown. Let them drain and toss in a paper bag to remove any excess oil.

Toss the fries in a paper bag to remove excess oil

My spice mixture:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh parsley

Toss the desired amount of seasoning and shake the bag.

Add desired seasonings and shake

Serve with spiced ketchup

• 1/2 cup of ketchup
• 1 teaspoon sriracha
• 1 teaspoon sweet chili sauce
• 1 teaspoon olive oil
• 1 teaspoon fresh parsley

Sriracha can easily be found in the Asian aisle of any supermarket and its a must have. Toss just a little in any dish for additional flavorful heat. Sweet chili sauce is a sweetened sauce typically used to dipping eggs rolls.

Mix everything together, then top with the parsley.

Finish with a little fresh herbs, in this case, parsley

You may not have left overs.

Serve with spiked ketchup

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