The inside of jicama is uniform, so the hard part is really just getting the skin off. I usually cut it in half so it sits flat, and gently trim the skin off as thinly as possible by running the knife along the curve from the top/center towards the cutting board. Sweet potatoes are easier to peel with a peeler, because their skin isn't as tough (though tougher than white potatoes.) One they're peeled you can slice/dice them whatever size fits your recipe.
For slicing fries I like to cut planks and then cut them into strips. This keeps them from being wobbly, and keeps me from cutting myself!
Edited by: KENDILYNN at: 8/2/2013 (22:59)
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