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1
Wash the potatoes well, scrubbing the skin clean. Trim off the pointed ends of the sweet potatoes.
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2
Using the Medium Spiralizing Blade, attach the sweet potatoes to your KitchenAid(R) Spiralizer Attachment, attached to the power hub of your Stand Mixer. Make sure to place a bowl underneath the Spiralizer, then set your Stand Mixer to a low speed and watch as the potatoes spiralize.
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3
Soak the spiralized sweet potatoes in cold water for about 30 minutes, and then rinse and dry well.
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4
Fill a large heavy bottomed pan with about two inches of oil and heat to 250u00b0F. Be sure the sweet potatoes are well dried, and then fry in small batches for 3-4 minutes. Remove them with a slotted spoon, or mesh strainer, and drain on a paper towel. Then, bring the oil to 350u00b0F, and fry the softened sweet potatoes again, this time for 2 minutes, or until golden and crispy. Remove from the oil, drain on a paper towel, and season with salt. For best results, serve right away with Creamy Chipotle Chili Dip. Use your KitchenAid(R) Dishwasher with Dynamic Wash Arms and Bottle Wash for quick clean up.
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5
Place all the dip ingredients into the KitchenAid(R) 3.5 Cup Food Chopper and pulse until smooth, scraping down the sides as needed. If the dip is too thick, add a little milk until the desired consistency is reached. Refrigerate until ready to serve.
