Anyway, I had a few sweet potatoes and thought I'd make a mess. Here comes the slicing mandolin - no, I did not get these lovely, thin, uniform slices with my knife skills.
And then the real mess begins... the hot oil... I used vegetable oil because it has a higher temp capability without burning. I didn't know this was the case with oils - I just thought oil was oil. In days past I would have just used my EVOO and thought that fried "whatever" tasted bad. Now I know. And my arteries are wincing at this discovery.