Camote Frito con Chile y Limón

Peel the sweet potatoes and slice them into rounds approximately 0.5 cm thick.

In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 175°C (350°F).

Carefully add the sweet potato slices to the hot vegetable oil in batches, ensuring not to overcrowd the pan.