Truffle Shoestring Sweet Potato Fries
Serves 3-4 humans
1 lb sweet potato
1 teaspoon black truffle oil
Truffle Salt, to taste
Cut ends off the sweet potato. Using the shredder blade of a spiralizer (or a julienne peeler) cut the sweet potato into long spaghetti-like spiral strands.
Transfer the spiralized sweet potato to a large mixing bowl, cover with water and let sit for 1 hour. Drain and pat dry with paper towels.
Melt 2 tablespoons of duck fat in a 10 1/4-inch cast iron skillet over medium-high heat.
Add enough sweet potato fries to cover the bottom of the skillet and be sure not to crowd the pan.
Toss sweet potatoes periodically and let cook until they’re half the size they started as and some are crispy.
Transfer fries to a drying rack and sprinkle with sea salt. Add more duck fat and cook remaining potato until done.
If the pan starts to smoke, reduce heat to medium.
Once fries are cooked, toss with a teaspoon of black truffle oil and season with Truffle Salt.
Note: Truffle Salt is a finishing salt made up of sea salt mixed with pieces of black or white truffle. You can find Truffle Salt online or in specialty grocery stores.