Pat's Tap deep fries the essence of fall beer with Sweet Yamma Jamma Sweet Potato Fries

Obscure ingredients with elaborate plating have their place, but between friends, a no fuss, no muss, straight up tasty dish to communally chow is very welcome. Enter Pat's Tap and their hot and crispy Sweet Yamma Jamma-battered Sweet Potato Fries with Sriracha Aoili, the third recipe installment of our foray into fall cooking with beer, The Kids' Table (All Grown Up).

If (like almost every body) a plate full of deep-fried yammy goodness is your jam, grab a buddy and dig in. Tossed in a beer batter made from our spiced fall seasonal ale, cayenne pepper, and paprika, these shareable, snackable salty and sweet fries are a natural match for a cold pint of beer and a lively, root vegetable-fueled conversation.

By blanching the fresh cut sweet potatoes in hot oil, chilling, tossing, chilling, and frying again, the kitchen behind Pat's Tap has perfected the crispy on the outside, creamy on the inside quality that defines an addictive fry. That extra mile makes all the difference, especially if you're looking to up your deep fry game at home; take a tip from the pros and don't skimp on the prep work.

Sweet Yamma Jamma-battered sweet potato fries are only on the menu for two weeks, so get 'em while they're hot! And stay tuned for the final course of our Friendsgiving dinner, debuting Monday October 13th at Red Stag Supper Club.

Sweet Yamma Jamma Sweet Potato Fries with Sriracha Mayo

Makes 4 portions, or about one portion per sweet potato

  • 1 can (12 fl oz) Sweet Yamma Jamma
  • 10 oz corn starch
  • 4 medium sized sweet potatoes
  • 1 tsp paprika
  • 1 tsp cayenne pepper

Wash and scrub the sweet potatoes, leave the skin on, and cut into ¼” by ¼” strips lengthwise down the sweet potato. Blanch the fries in a deep fryer at 300 F for three minutes, pull out of fryer, and chill on a parchment-lined baking sheet until completely chilled.

In large bowl whisk the corn starch into one can of Sweet Yamma Jamma. Once thoroughly mixed, add paprika and cayenne pepper and continue whisking until smooth. Toss the now-cooled blanched fries in the beer-cornstarch mixture until all fries are evenly coated. Remove coated fries from the bowl and spread in a single layer on a baking rack, then chill again.

Deep fry the Sweet Yamma Jamma-battered sweet potato fries at 350 F until golden brown and crunchy on the outside, roughly three minutes. Toss with salt, and enjoy with a pint of Sweet Yamma Jamma!

Sriracha Mayo

  • ½ cup mayo
  • 2 tbsp Sriracha
  • 1 tsp honey
  • zest of ½ of lemon
  • ½ tsp ground black pepper

Whisk everything together and chill.

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