Use a sharp knife to cut the ends off sweet potatoes and also peel the skin off.

Cut each sweet potato into two equal halves, cutting from the top tip to the bottom, also cut the halves into quarters.

Slice the quarters into equal wedges. Each wedge should ideally be around 1/4-inch but the length of the wedges can vary depending on personal preference. Wedges between 3 and 4 inches in length are usually a pretty good size.

Boil 3 cups of water and dunk the sweet potato wedges in the boiling water for few minutes. Add salt as well. The wedges need to be soft or half cooked. Make sure they are not overcooked or falling apart.

Once done remove from water and pat them dry under shade on a clean towel or paper towel. It may take 5 to 10 minutes.

Add a handful of sweet potato wedges to the hot oil. Fry the wedges for 3 to 4 minutes or until they just begin to brown. Remove from oil and drain on tissues

Sweet potato fries are ready. Serve it with green chutney and tomato sauce. They are emptied within no time I bet.

The sweet potato wedges should be neither too thick nor too thin. If they are thick, remain uncooked and if they are thin, get burnt.

Cutting potatoes in to ideal wedges is the time consuming process of the entire recipe. Rest of the cooking is just a breeze.

You can sprinkle some red chilli powder after removing them from hot oil. I have not added, enjoyed the goodness without spice.