3 md Sweet potatoes
1 c Crushed corn flakes
1 lg Egg
1 tb Water
Parboil sweet potatoes for about 10 minutes. Drain, peel
and cut into 1/4" - 3/8" batons. Mix egg with water and
beat throughly.
Separate crushed corn flakes in separate bowls, making
two 1/2 cups each. Flour may be substituted for one of
the bowls of flakes. Dip the cut potatoes in the flour
or crushed flakes, then in the egg mixture and then
again in the other bowl of crushed flakes.
Deep fry in oil (375°F/190°C) until browned. Drain on
absorbent paper and sprinkle with salt.
A mixture of cinnamon and sugar could also be used for
a sweet taste.
