Crispy Fried Sweet Potato Fries

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 03/30/19
Sweet potato fries

The Spruce 
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
51 Calories
2g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 51
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 63mg 3%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Protein 1g
Calcium 11mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The thin cornstarch bath is the secret to crispy, golden brown deep-fried sweet potato fries. The sweet potato strips are fried twice for a total of approximately 3 minutes, depending on the thickness of the potatoes. If you've had trouble getting sweet potato fries to crisp up, you should try this method. 

Season the fried sweet potato fries with Kosher salt or use a spicy seasoning, such as a Creole or Cajun blend. Or, for complementary sweet spiced flavor, sprinkle them lightly with cinnamon sugar.

Serve the sweet potato fries with pulled pork sandwiches or burgers, or serve them alongside grilled ham and cheese sandwiches. 

Ingredients

  • 1 1/2 pounds sweet potatoes (about 2 large or 3 medium)
  • 1/3 cup cornstarch
  • 1/2 cup water (cold)
  • Vegetable oil
  • Kosher salt (or flaky sea salt)
  • Optional: cinnamon sugar blend

Steps to Make It

  1. Gather the ingredients.

    Ingredients for sweet potato fries
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  2. Fill a large bowl with ice and water; set aside.

    Fill a large bowl with ice
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  3. Peel the sweet potatoes and cut them into 1/4-inch strips about 3 to 4 inches in length.

    Cut sweet potatoes
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  4. Put the sweet potato strips in the ice water and let them stand for 30 minutes to 1 hour.

    Pour sweet potato strips in water
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  5. In a large food storage bag or bowl, combine the cornstarch with 1/2 cup of cold water; stir until smooth. The mixture will be quite thin.

    Combine cornstarch with water
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  6. Immerse the potato strips in the cornstarch and water mixture

    Immerse the strips
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  7. Pour vegetable oil in a large, heavy pan or Dutch oven to a depth of about 2 inches. Heat the vegetable oil to 325 F.

    Take temperature
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  8. Working in small batches, fry the sweet potatoes for about 1 to 1 1/2 minutes. Stir them a few times to keep them from sticking together. The fries should be tender, but not browned.

    Working in small batches
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  9. Using a metal slotted spoon, lift them out onto paper towels or brown paper to drain. 

    Using slotted spoon, take out sweet potatoes
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  10. When all of the potatoes have been fried at the lower temperature, heat the oil to 350 F. Working in small batches, fry the sweet potato strips again for about 1 minute.

    Boil
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  11. When the fries are golden brown, remove them to paper towels or brown paper to drain.

    Fries
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  12. Sprinkle the sweet potato fries with Kosher salt or sprinkle them lightly with a cinnamon-sugar blend.

    Sprinkle with salt
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  13. Serve and enjoy!

Tips

  • Make sure you choose a high-heat neutral flavor oil for deep frying. Oil labeled "vegetable oil" is as good as any other, and it's probably cheaper. Sunflower, peanut, canola, and refined safflower oil are good choices as well. While olive oil has a high smoke point, the flavor would overwhelm the fries.
  • Sweet potato fries are best served as soon as they are cooked and drained. If that isn't possible, heat the oven to 200 F and place a rack on a baking sheet. When the fries are ready, transfer them to the rack and place the pan in the oven until serving time.

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