Have you ever heard of “torn and fried sweet potatoes”?

I hadn't either! Since you tear these instead of cutting, there are lots of delicious crispy edges–the key is using the right frying fat, this makes all the difference between a terrible inflammation causing food to one full of nutrients.

I got this idea from my favorite recipe site these days, “Cooks Country”. I first saw the TV show when on vacation in Florida last year with foodie friends and we were hooked. When I saw this video for torn and fried sweet potatoes, I couldn't wait to try it–after I made it into a healthier version of course…

First, their recipe called for using regular Russet potatoes, but I swapped them out for sweet potatoes to make it a little healthier, and bonus: my family loved them.

How are sweet potatoes a little healthier? Sweet potatoes have more fiber and less carbs, so they're lower on the glycemic index, meaning they're less likely than regular potatoes to make your blood sugar spike. They also have more antioxidants, especially vitamin A. This isn't to say that regular potatoes are all bad, they have some good nutrients too, but especially when I'm trying to watch my carbs, sweet potatoes are a little healthier choice.

Of course the show suggested using vegetable oil… How about NO.

We don't do soybean oil, canola oil, corn oil, or any other heart killer oils here. We used this pastured lard! <– Use the search bar to find it at that link, and while you're there, grab some pastured meats along with the other favorite frying fat we also get there: beef tallow. (Use the code KOP for a discount.)

You probably want to hear about the Maple Bacon Aioli, right?

You'll have to try this too, it's good on just about anything, but especially these torn and fried sweet potatoes! Kasey had been asking me to make this recipe that he found somewhere, so of course I had to change this up too–I do love playing around with recipes. 🙂

Important note:

Yes, I do know this isn't the best photo. I'm getting better at this, but not great, and mostly this time the problem was that I didn't know I'd be posting this recipe–I was just snapping the shot to show a friend! Next time we make it I'll try to do better so I can replace this one, lol.

Print Recipe

Torn and Fried Sweet Potatoes with Maple Bacon Aioli

The sweet potatoes are torn instead of cut to give them lots of ragged edges for crisping in the hot healthy frying fat. The maple bacon aioli makes the perfect dreamy dipper!

Servings: 8 people

Ingredients

Torn and Fried Sweet Potatoes

8 large sweet potatoes, washed well (and cut any bad spots off)
1.5-2 pounds frying fat, we like lard or tallow
Sea salt for sprinkling on top

Maple Bacon Aioli

3 Egg yolks, pastured eggs are best
1/2 Lemon, (juice)
1 Tablespoon Sherry vinegar (or any vinegar)
1 Tablespoon Dijon or grainy mustard, or any mustard is fine
3/4 teaspoon Sea salt
1/2 teaspoon Pepper
4 Tablespoons Bacon grease, melted
1 cup Avocado oil
3-4 Garlic cloves, finely chopped
2 Tablespoons Maple syrup
1-2 handfuls Flat leaf parsley, chopped
5-6 pieces Bacon, finely chopped, pastured bacon is best

Instructions

Torn and Fried Sweet Potatoes

You'll need to do this first part at least 3 hours before you want to eat, or you could do it the day before if you'd like.
Bake potatoes in the oven until you poke a fork in them and it goes in easily, about an hour on 350*. Let cool at least 2 hours so you can safely handle them.
Using your hands, tear potatoes into bite-sized pieces (leaving skin on) and set on a cookie sheet.
Heat your fat to 375*. I use my favorite pan for this. (We use this thing several times a week!)
Drop a few potato pieces at a time into the fat and cook until golden brown. Remove with a slotted spoon and place on a baking rack over another cookie sheet to catch any fat that drips off.
Sprinkle with sea salt. Serve with aioli.
If you're not serving these with the aioli, try adding some shredded parmesan on top as soon as they come out of the fat so it'll melt and be all dreamy!

Maple Bacon Aioli

You're basically making a homemade mayo, and then stirring in the last 4 ingredients at the end. Watch my homemade mayo video here and see how I make it in 3 minutes!
I use my blender for this but you could also use a hand/stick blender. To whatever bowl you're mixing in, add the yolks, lemon juice, vinegar, mustard, sea salt and pepper, and mix well.
Slowly drizzle in the bacon fat and then the avocado oil, it'll thicken as you go.
Stir in the last 4 ingredients (garlic, syrup, parsley and bacon), transfer to a serving bowl if you'd like, and dig in!

Notes

Note that the aioli is a forgiving recipe, use more or less of the ingredients and it'll still be good! Don't have sherry vinegar? Just use more lemon juice. The only thing you have to remember is to drizzle the oil in slowly so the mayo/aioli won't "break", which means it doesn't emusify and you have a greasy mess. If that happens, find out here how to save it!

I wonder if these potatoes would be good in the air fryer too? If you try it, please let me know!

If you try these torn and fried sweet potatoes with the bacon maple aioli, I want to know how it goes–please share in the comments!

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