4 medium sweet potatoes
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon grated nutmeg
Salt and freshly ground black pepper to taste
1 large egg, beaten
1 cup milk
2 tablespoons vegetable oil
Corn oil for deep-frying
Place potatoes in a large saucepan and add enough water to cover.
Bring to a boil, reduce heat slightly, and cook for 20 minutes.
When cool enough to handle, peel potatoes, slice ¼-inch thick, and pat dry with paper towels.
Preheat oven to 250˚. In a bowl, combine flour, baking powder, nutmeg, and salt and pepper, and stir till well blended.
In a small bowl, whisk together the egg, milk, and vegetable oil till well blended, add to dry mixture, and beat till batter is smooth.
In a deep-fryer or large, deep skillet or saucepan, heat about 1½ inches of corn oil to 375˚ on a deep-fat thermometer.
Dip potato slices, a few at a time, into batter, drop into oil, fry till golden brown, about 2 minutes on each side, and drain on paper towels.
Sprinkle salt on top, keep warm in the oven (do not cover) while other potatoes are frying, and serve immediately.