Last year at this time, I learned that the beloved potato chip was created in 1853 by George Crum, a Black/Native American man.  Alice Currah of SavorySweetLife, via her post at PBS Kitchen Explorers, wrote a lovely article about it along with a recipe for potato chips.

This year, in honor of Black History Month, I thought that I would offer a recipe that combines the efforts of the potato chip creator, George Crum, and a nod to Southern Inventor/Scientist, Dr. George Washington Carver.  

My sweet potato fries are thinly sliced, fried until crisp, and sprinkled with a cinnamon/sugar/salt mixture. Tasty!

Soak thinly cut sweet potatoes in cold water.

Before frying, layer sweet potatoes between paper towels to remove water.

Sweet Potato Chips
Serves 4

2 large sweet potatoes, scrubbed
1 quart cold water
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon salt
cooking oil

In s small bowl, mix together the sugar, cinnamon, and salt until ready to use.  Cut potatoes into very thin rounds(I used a mandoline turned to 1/8 inch thickness) and place in cold water, allowing to stand for 30 minutes.  Use paper towels to line a large plate or tray.  Place potato slices in a single layer atop paper towels, alternate this process in layers finishing with paper towels.

In a large, heavy skillet heat oil to 370 degrees on medium-high.  Fry potatoes in batches until crisped and lightly browned, about 2 minutes, turning often.  Transfer with a paper towel lined platter and sprinkle with cinnamon sugar mixture.  Repeat with remaining potatoes and serve immediately