Crispy on the outside and tender on the inside, these deep-fried sweet potatoes are too good to resist! It can be a challenge to bake sweet potatoes to a crispy finish but this fried recipe is crispy perfection.
If you prefer a healthier option, you can make Baked Sweet Potato Fries.
Ingredients You’ll Need
- sweet potatoes
- cornstarch
- cold water
- salt
- black pepper
- paprika
- vegetable oil
- optional dipping sauce or aioli
(Note: Full recipe is at the bottom of the post)
How to Make Crispy Deep-Fried Sweet Potato Fries
Step 1: Prepare sweet potatoes
- Clean the sweet potatoes under running water.
- Place them on a large cutting board. Using a paring knife or small chef’s knife, cut into matchsticks about ½-inch thick and several inches long.
Step 2: Par-boil sweet potatoes
- Bring a large pot of water to a boil. Add the sweet potatoes to parboil for about 5 minutes until slightly soft but still firm.
- Remove them from the boiling water using a slotted spoon or skimmer. Place on the cutting board to cool. Then pat dry using paper towels to remove excess moisture.
Step 3: Deep Fry Sweet Potatoes
- Heat oil to 350°F in a deep fryer or medium saucepan. Set aside a wire cooling rack.
- In a medium bowl, whisk together the cornstarch and water. Adjust the ratio as needed to reach a thin pancake batter consistency.
- Use kitchen tongs to dip a half-dozen fries in the cornstarch mixture, shaking off the excess. Then drop the fries gently into the hot oil one at a time, frying for 1 to 2 minutes or until golden brown.
Step 4: Allow it to cool and serve
- Remove the fries to the wire rack and allow to cool for several minutes. In the meantime, continue battering and frying the remaining sweet potatoes in batches until finished.
- Season the fries with salt, pepper and paprika and serve warm with your favorite aioli or dipping sauce.
Why Are My Sweet Potato Fries Soggy?
Sweet potatoes can get soggy when fried for a couple of different reasons. If they’re too wet before you batter and fry them, they will end up soggy. To avoid this, pat potatoes dry with paper towels first.
Soggy fries may also be a result of oil that isn’t hot enough. Allow the oil to heat up all the way and don’t overcrowd the pan as this will drop the temperature.
And finally, fries should cool on a wire rack. Setting them down on paper towels will result in soggy fries.
Should You Soak Sweet Potatoes Before Frying?
Soaking sweet potatoes before frying isn’t necessary but it does help. Soak them in cold water to release the starch and get a crispier result.
Sweet potatoes should soak for about 30 minutes but they can remain soaked for up to 24 hours in the fridge. Be sure to pat them dry before frying.
How to Maintain the Oil Temperature
Ideally, the hot oil should remain at 350°F. You can use a deep-fry thermometer to ensure the oil is hot enough. Fry in batches instead of overcrowding the pan because this will bring the heat down.
Frequently Asked Questions
Are Sweet Potato French Fries Healthy?
Sweet potato fries have a few more nutritional benefits than white potatoes but they are deep-fried. That means they have more calories and fat. They do have fiber and beta-carotene so if you’re craving a salty side, sweet potato fries are a wiser choice.
Can Diabetics Eat Sweet Potatoes?
In moderation, sweet potatoes can be healthy for diabetics, as well. They ate rich in antioxidants, vitamins, and minerals.
Can You Eat the Sweet Potato Skin?
The skin of a sweet potato is edible but it is a little thicker and tougher than other potato skins.
Easy Deep Fried Sweet Potato Fries Recipe
Ingredients
- 2-3 sweet potatoes medium to large size
- ½ cup cornstarch
- 2 cups cold water
- ¾ teaspoon salt or to taste
- ¾ teaspoon black pepper freshly ground
- 1 teaspoon paprika
- vegetable oil for frying
- dipping sauce or aioli optional
Instructions
- Scrub the sweet potatoes clean under running water. Remove the skins using a vegetable peeler if desired.
- Place the sweet potatoes on a large cutting board. Using a paring knife or small chef’s knife, cut into matchsticks about ½-inch thick and several inches long.
- Bring a large pot of water to a boil. Add the cut sweet potatoes to parboil for about 5 minutes until slightly soft but still firm.
- Remove the sweet potatoes from the boiling water using a slotted spoon or skimmer. Place on the cutting board to cool for a minute. Then pat dry using paper towels to remove excess moisture.
- Preheat 2 inches of oil to 350°F in a deep fryer or medium saucepan. Set aside a wire cooling rack.
- In a medium bowl, whisk together the cornstarch and water. Adjust the ratio as needed to reach a thin pancake batter consistency.
- Use kitchen tongs to dip a half-dozen fries in the cornstarch mixture, shaking off the excess. Then drop the fries gently into the hot oil one at a time, frying for 1 to 2 minutes or until golden brown.
- Remove the fries to the wire rack and allow to cool for several minutes. In the meantime, continue battering and frying the remaining sweet potatoes in batches until finished.
- Season the fries with salt, pepper and paprika and serve warm with your favorite aioli or dipping sauce.
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