Serve an upscale version of potato chips by frying your own sweet potatoes from the garden and serving them with cinnamon butter for dipping. This takes butter and cinnamon topped baked sweet potatoes to a new, crunchier level. The bright orange color of the sweet potatoes makes this a more visually appealing snack than a bag of bland, white potato chips. Since you make these chips yourself, the taste will be fresher than packaged chips.
Fill a saucepan or deep fryer with the oil and attach a frying thermometer to the side of the pan so the probe does not touch the bottom or side of the pan.
Heat the oil over medium heat to 350 degrees Fahrenheit.
Slice the sweet potatoes into paper-thin rounds using a vegetable slicer.
Drop the sweet potato chips into the hot oil in batches to just cover the surface of the oil with the chips.
Fry the sweet potato chips until golden brown, about 1 to 2 minutes.
Remove the fried chips from the oil with a skimmer or slotted spoon and transfer to a drainage rack or paper towels to cool and become crisp.
Mix together the butter, cinnamon and brown sugar in a bowl, and serve with the fried sweet potato chips for dipping.