Combine milk and egg in a shallow bowl and mix well, set aside. Peel the sweet potato and cut in half. Thinly slice long-ways the potato half, creating long potato flanks. Heat enough oil in a pan to cover the small pieces (about half an inch to an inch deep). Do not precook the potato. Put the potato flanks in flour and shake well. Then dip the thin potato flanks in the egg and milk wash and put back into the flour to create a thin crust. Shake well and put the coated potato pieces in the frying oil. Cook for about six minutes, or until golden brown. Remove the potato and drain. Shake seasons to taste over hot potatoes and serve. (I personally prefer an equal blend of white pepper, cheyenne pepper and sea salt.) The flour crust should be crispy with a soft potato center. Is good served with ranch dressing as a dipping sauce.