Crispy Sweet Potato Fries

Crispy sweet potato fries bring the best of comfort food right to your kitchen with that irresistible crunch and a perfect salty finish. If you have ever been disappointed by soggy homemade fries these tips will give you golden results that rival your favorite café. Every batch I make disappears before anyone can ask for ketchup and they are surprisingly easy once you know a few tricks.

The first time I made these was for a lazy Friday movie night and they were such a hit my friends still talk about the crunch. No sogginess just pure fry joy every single time.

Ingredients

• Sweet potatoes: look for unblemished orange flesh which will deliver sweet interiors and hold up well to frying
• Cornstarch: helps create that essential crispy shell so check for the freshest box to avoid lumps
• Club soda or ice water: works to lighten the starch coating so go for the fizziest soda or coldest water you can grab
• Kosher salt: gives the perfect finishing pop of savoriness use a flaky kind for best coverage
• Canola or vegetable oil: high smoke point oils keep fries crisp and golden so use a fresh neutral oil

Step-by-Step Instructions

Prep the Sweet Potatoes:

Scrub peel and slice the sweet potatoes into quarter inch sticks. Give them a quick rinse under cold water for up to fifteen seconds to wash away extra starch then pat extremely dry with towels or a clean dishcloth. Getting them as dry as possible helps the next step cling better and ensures crunch.

Coat with Slurry:

Mix cornstarch with club soda or ice water in a large bowl or zip bag. Stir or shake well to form a loose paste. Drop the fries in and gently toss or shake to coat each fry. The coating should be even and not gloppy for crisp results.

Heat the Oil:

Pour oil into a deep saucepan filling enough to cover the fries. Bring the temperature up to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius. Use a thermometer for accuracy if you have one.

First Fry for Structure:

Drop fries carefully into hot oil a few at a time. Do not crowd the pan. Fry each batch for one to two minutes. The fries should begin to look slightly cooked but have no color yet. Remove and drain immediately on paper towels or a paper bag.

Recoat Between Batches:

Give the fries another gentle toss in the slurry every batch to keep them coated and to prevent the starch from settling out at the bottom.

Second Fry for Crispness:

Return fries to the hot oil in batches. This time let them fry for around two minutes or until you see a deep golden color develop. Watch the oil and adjust heat as needed so fries get crisp not burnt. Drain again while hot.

Finish and Serve:

While fries are still piping hot shake on kosher salt so it sticks and serves at once for best crunch.

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Sweet potatoes are my favorite root veg and I love how their tangy sweetness pairs with a salty crispy edge. Once my nephew helped me mix the slurry and he beamed with pride when his fries came out so perfectly crunchy.

Storage Tips

Let fries cool fully before storing in an airtight container lined with paper towels. Refrigerate for up to two days. If they lose crispness give them a few minutes in a dry hot oven to revive.

Ingredient Substitutions

If you do not have club soda use the coldest water you can get for a lighter fry crust. For added flavor blend a shake of smoked paprika or garlic powder into your cornstarch. Avocado oil can stand in for canola if desired.

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Serving Suggestions

Serve these fries piping hot right as they come out of the oil. Try them with aioli sriracha dip or just a squeeze of lime. They go with burgers salads or work as a fun party appetizer on their own.

Cultural Context

Sweet potato fries have roots in both Southern US and Asian cuisines. The double fry technique borrowed from classic French fries makes the dish exceptionally crispy and brings out the root’s natural sweetness. My grandma always paired them with fried chicken for a Sunday treat.

Recipe FAQs

→ How do I keep sweet potato fries crispy after frying?

Drain the fries on paper towels and serve immediately. If needed, reheat briefly in a hot oven for restored crispness.

→ Why use cornstarch and club soda for coating?

Cornstarch creates a dry, light coating, while club soda adds airiness, helping to achieve an extra-crispy exterior.

→ Do I need to double-fry sweet potato fries?

Double-frying helps build a sturdy crust and promotes even golden color without overcooking the interior.

→ Can I use another oil instead of canola or vegetable oil?

Any neutral oil with a high smoke point, like peanut or sunflower oil, works nicely for deep-frying fries.

→ What is the best way to cut sweet potatoes for fries?

Peel and slice into uniform 1/4 inch thick sticks for even cooking and consistent crisp results.

→ How should I store sweet potato fries if making ahead?

Cool completely, then store in an airtight container. Reheat in a preheated oven to bring back the crisp texture.