Ingredients
Main Ingredients
- 2 large sweet potatoes, about 1 1/2 pounds total.
- 1/4 cup cornstarch.
- 1 teaspoon kosher salt, divided.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon smoked paprika.
- 1/4 teaspoon ground black pepper.
- 6 to 8 cups peanut oil or canola oil, enough for deep frying.
- Cold water, for soaking the cut sweet potatoes.
Optional Ingredients
- 1/4 teaspoon cayenne pepper for extra heat.
- 1/2 teaspoon onion powder for more savory flavor.
- 1 tablespoon finely chopped fresh parsley for garnish.
- Flaky sea salt for finishing.
- Ketchup, ranch dressing, spicy mayo, or garlic aioli for serving.
Ingredient Substitutions
- Cornstarch: Potato starch can be used in the same amount. Rice flour also works, though the finished texture may be slightly different.
- Peanut oil: Use canola, vegetable, or another neutral high-heat frying oil. Avoid extra-virgin olive oil because it is not the best choice for deep frying at these temperatures.
- Kosher salt: Fine sea salt works too. Start with a little less because fine salt can taste stronger by volume.
- Smoked paprika: Regular paprika is a good substitute if you prefer a milder smoky flavor.
- Sweet potatoes: Orange-fleshed sweet potatoes are ideal because they have a creamy interior and naturally sweet flavor. Choose firm potatoes without soft spots.
Equipment Needed
- Sharp chef’s knife.
- Large cutting board.
- Vegetable peeler.
- Large mixing bowl.
- Colander.
- Clean kitchen towels or paper towels.
- Measuring cups.
- Measuring spoons.
- Large heavy-bottomed pot or Dutch oven.
- Deep-fry or instant-read thermometer suitable for hot oil.
- Long-handled metal tongs or spider strainer.
- Large plate or rimmed baking sheet.
- Wire cooling rack.
- Paper towels.
- Large bowl for seasoning the finished fries.
Step-by-Step Instructions
Step 1: Peel and Cut the Sweet Potatoes
Peel 2 large sweet potatoes and trim off the pointed ends. Cut each potato lengthwise into approximately 1/4-inch-thick slabs, then slice those slabs into fries about 1/4 inch wide.
Try to keep the fries close to the same thickness. Perfectly identical pieces are not necessary, but very thin fries can burn before thick pieces finish cooking.
The fries should look like evenly sized sticks rather than wedges.
Do not cut some pieces paper-thin and others 1/2 inch thick. Uneven fries cook at different speeds.
Step 2: Soak the Cut Fries
Place the cut sweet potatoes in a large bowl and cover them completely with cold water. Let them soak for about 30 minutes.
Soaking helps rinse away some surface starch and keeps the cut potatoes hydrated before frying. It is not a magic trick for crispiness, but it can improve the overall preparation when combined with thorough drying and proper frying temperature.
Drain the fries in a colander.
If you are short on time, a 15-minute soak can still be useful, but 30 minutes is better for this recipe.
Step 3: Dry the Fries Extremely Well
Spread the drained sweet potatoes over clean kitchen towels or several layers of paper towels. Pat every piece completely dry.
This step matters for both texture and safety. Water causes dangerous splattering when it hits hot oil.
The outside of each fry should look dry and matte, with no visible water droplets.
Never place wet sweet potatoes into deep-frying oil.
Step 4: Add the Light Starch Coating
In a large dry bowl, combine.
1/4 cup cornstarch.
1/2 teaspoon kosher salt.
1/2 teaspoon garlic powder.
1/2 teaspoon smoked paprika.
1/4 teaspoon black pepper.
Add the dry sweet potato sticks and toss gently until they have a very thin, even coating.
Shake off obvious excess starch before frying. Heavy clumps can create a chalky or gummy exterior.
The fries should appear lightly dusted, not buried under a thick white coating.
Step 5: Heat the Frying Oil
Pour 6 to 8 cups of peanut or canola oil into a large heavy-bottomed pot or Dutch oven. The exact amount depends on the size of your pot. Leave several inches of empty space at the top for safety.
Heat the oil over medium to medium-high heat until it reaches 325°F.
Use a thermometer and adjust the burner as needed.
Do not fill the pot too high with oil. Hot oil can rise and bubble aggressively when food is added.
Step 6: First Fry at 325°F
Working in small batches, carefully lower the sweet potato fries into the 325°F oil. Fry for about 2 to 3 minutes.
Stir gently once or twice with a spider strainer so the fries do not stick together.
At this stage, you are cooking the interior. The fries should soften slightly but should not become deeply browned.
They will look slightly darker and more flexible, but still fairly pale.
Remove the batch and transfer it to a wire rack. Repeat with the remaining fries.
Allow the oil to return to 325°F before adding each new batch.
Step 7: Increase the Oil Temperature
After all the fries complete their first fry, raise the oil temperature to 375°F.
Let the partially cooked fries rest for about 5 minutes while the oil heats. This brief rest allows surface steam to escape.
Do not rush the second fry before the oil reaches the correct temperature. Oil that is too cool can make the fries absorb more grease.
Step 8: Fry a Second Time Until Crisp
Return the fries to the 375°F oil in small batches. Fry for approximately 1 to 2 minutes, watching closely.
Sweet potatoes contain natural sugars, so they can darken faster than regular French fries.
The fries are done when the edges look crisp and the exterior is golden to deep golden brown. Avoid waiting for every piece to become very dark brown.
Remove each batch promptly and let excess oil drain.
Step 9: Season While Hot
Immediately transfer the hot fries to a large bowl. Sprinkle with the remaining 1/2 teaspoon kosher salt and toss gently.
Add optional cayenne, parsley, onion powder, or flaky sea salt if desired.
Seasoning sticks best while a tiny amount of hot oil remains on the surface.
Step 10: Serve Immediately
Serve the fries while hot and crisp with ketchup, ranch, spicy mayo, or garlic aioli.
For the best texture, do not cover freshly fried sweet potato fries. Trapped steam quickly softens the crisp exterior.
If you are frying several batches, keep finished fries in a single layer on a wire rack rather than piling them in a deep bowl.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
2 large sweet potatoes – $2.75.
Cornstarch – $0.25.
Kosher salt – $0.05.
Garlic powder – $0.10.
Smoked paprika – $0.15.
Black pepper – $0.05.
Frying oil portion – $2.50.
Optional garnish – $0.35.
Estimated Total Recipe Cost
Approximately $6.20 USD.
Estimated Cost Per Serving
Approximately $1.55 USD per serving.
