|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 6g||20%|
|Total Sugars 11g|
|Vitamin C 33mg||167%|
|*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.|
If you've had trouble getting your sweet potato fries to crisp up, this recipe may become your favorite. The water-cornstarch bath, as well as frying the potatoes twice, are the secrets to crispy, golden brown, deep-fried sweet potato fries. Soaking the raw potato strips in an ice water bath at the start also helps to keep the potatoes from sticking to each other, and adds to their crispiness.
You can season the sweet potato fries with kosher salt, or use a spicy seasoning, such as a Creole or Cajun blend. For a complementary sweet flavor, sprinkle them lightly with cinnamon sugar. Serve the sweet potato fries with pulled pork sandwiches or burgers or alongside a grilled ham and cheese. They are also delicious as an appetizer or snack with a dipping sauce such as garlic aioli or Sriracha mayo.
Click Play to See These Crispy Fried Sweet Potato Fries Come Together
"Treating myself to restaurant-quality sweet potato fries is so much easier thanks to the tips and tricks in this recipe." —Lauryn Bodden
1 1/2 pounds sweet potatoes (about 2 large or 3 medium)
1/3 cup cornstarch
1/2 cup water, cold
Vegetable oil, for frying
Kosher salt, flaky sea salt, seasoned salt, or cinnamon-sugar blend
Gather the ingredients.
Fill a large bowl with ice and water; set aside.
Peel the sweet potatoes and cut them into 1/4-inch sticks about 3 to 4 inches in length.
Put the sweet potatoes in the ice water and let them sit for 30 minutes to 1 hour.
In a large food storage bag or bowl, combine the cornstarch with the cold water; stir until smooth. The mixture will be quite thin.
Place the potato strips in the cornstarch and water mixture. If using a bag, flip over a few times to make sure the potatoes are well coated; if in a bowl, stir to mix evenly.
Pour the vegetable oil into a large, heavy pan or Dutch oven to a depth of about 2 inches. Heat the oil to 325 F.
Working in small batches, remove the potatoes from the bag or bowl using a slotted spoon, and carefully place them in the hot oil; discard the cornstarch mixture. Fry the sweet potatoes for 1 to 2 minutes. Stir them a few times to keep them from sticking together. When done, the fries should be tender but not browned.
Using a metal slotted spoon, lift the potatoes out onto paper towels or brown paper to drain.
When all of the potatoes have been fried once, raise the temperature of the oil to 350 F. Working in small batches, fry the sweet potato sticks again for about 1 minute. (Allow the oil to come back up to temperature before frying each batch.)
When the fries are golden brown, remove them to paper towels or brown paper to drain again.
Sprinkle the sweet potato fries with kosher or seasoned salt or dust lightly with a cinnamon-sugar blend.
- Make sure you choose a high-heat neutral flavor oil for deep-frying. Oil labeled "vegetable oil" is as good as any other and is usually cheaper than other types. Sunflower, peanut, canola, and refined safflower oil are good choices as well.
- 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.
- Fry in small batches. Overcrowding the oil will lower the temperature and could result in limp, greasy fries.