Sweet Potato Phoenix Nest
Yield
4 servingsPrep
5 minCook
15 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sweet potatoes, or yams
shredded |
|
| 1 | tablespoon |
cornstarch
|
|
| Oil | for |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sweet potatoes, or yams
shredded |
|
| 15 | ml |
cornstarch
|
|
|
vegetable oil
for frying |
*
|
Directions
Squeeze potato, by the handful, to eliminate liquid, then place in a bowl.
Sprinkle cornstarch over potato and toss to distribute cornstarch evenly and loosen shreds.
Arrange a handful of shreds inside one sieve in a latticework over the bottom and at least halfway up the side.
Fit second sieve inside first.
Heat oil to 350℉ (180℃) on a deep-frying thermometer, place sieve in pan, and cook nest until light pumpkin color (about 3 or 4 minutes).
Remove from oil and lift of top sieve. Loosen edge of nest with tip of a sharp knife, then gently remove nest and drain on paper towels.
Makes 4 to 5, four inch nests.
