Walnut-Crusted Sweet Potatoes

1-2/3 pound sweet potatoes (orange fleshed) peeled
Walnut Crust 5 ounces generous cup shelled walnuts
1/4 teaspoon ground cinnamon
1/4 cup corn flour
1 teaspoon finely ground Chinese peppercorns
1/2 teaspoon Salt
1-1/2 tablespoons castor sugar
2 eggs
1 teaspoon peanut oil.
Deep Frying:
Peanut oil, amount suitable for wok or deep fryer.

Sweet Potatoes:
Cut into irreguular shaped wedges or rounds 1 inch. Put wedges in saucepan and cover with lightly salted cold water. Cover pan. Bring to a rapid boil over high heat. Reduce heat to maintain a gentle simmer and cook about 15 minutes until potatoes are tender when pierced with a fine skewer. Drain. Spread on a rack lined with paper towels and leave to become cold.

Walnut Crust:
Once potatoes are cold, whisk eggs and oil together until mixture runs in a thin even stream. Pour out onto a large plate. Place walnuts into bowl of food processor fitter with a metal blade. Process to grind finely. Add cinnamon, corn flour, peppercorns, salt and sugar. Pulse to combine. Spread on a large plate. Working with small batches, roll potato pieces first in egg and oil, then in the walnut mix. The walnut crust will adhere in a scattered coating, allowing the color of the sweet potato to show through, Refrigerate coated potatoes for 1 hour, to give the crust time to set. Preheat oven to 275F. for warming.

Deep Fry Sweet Potatoes:
Heat oil to right temperature and carefully fry about 2 minutes until golden. Lift out carefully and drain.

Servings: 6-8.

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Cajun Country -- New Iberia, Louisiana