For crisp deep fried sweet potato fries, cut 1½ pounds of sweet potatoes into uniform ¼-inch batons. Dry them thoroughly, coat them lightly with cornstarch, then fry them twice: first at 325°F for 4–5 minutes and again at 375°F for 2–3 minutes.
This fried sweet potato fries recipe makes about four servings. The first fry cooks the centers without excessive browning; the hotter second fry firms the coating and creates crisp edges.
Deep Fried Sweet Potato Fries: Cut and Dry
Use 1½ pounds of medium sweet potatoes, preferably similar in diameter. Peel them if you want a smooth surface, or scrub them well and leave the skins on. Trim the ends so the fries have flat, even sides.
- Cut each sweet potato into planks about ¼ inch thick.
- Cut the planks into batons ¼ inch wide and 3 to 4 inches long.
- Discard very thin ends and pieces that are noticeably shorter or narrower.
Uniform size matters more than perfect length. Thin pieces brown before thick pieces become tender, while uneven fries produce a mixture of soft and crisp results.
Put the cut fries in a large bowl of cold water for 20–30 minutes. This removes some surface starch and helps separate the batons. Drain them in a colander, then spread them across clean kitchen towels or several layers of paper towel.
Blot the fries firmly and leave them uncovered for 10–15 minutes. They should feel dry rather than slick. Moisture on the surface causes bubbling oil, weakens the coating, and makes the fries soften quickly after frying. If the towels become damp, replace them before coating the potatoes.
Deep Fried Sweet Potatoes: Prepare the Coating and Oil
For the coating, combine the following in a shallow bowl:
- ¼ cup cornstarch
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- ¼ teaspoon fine black pepper
Do not add the main amount of salt yet. Salt can draw moisture to the surface while the fries wait, and freshly fried fries take seasoning more evenly. Toss the completely dry sweet potato batons in the mixture until each one has a thin, barely visible coating. Shake off excess powder. A heavy coating can taste dusty and turn patchy in the oil.
Pour 2½ to 3 inches of neutral oil into a heavy, deep 5- to 6-quart pot. Peanut, vegetable, canola, or sunflower oil works well. The oil should fill the pot no more than halfway, leaving room for bubbling and displacement.
Attach a frying thermometer to the pot and heat the oil to 325°F. Set a wire rack over a rimmed baking sheet for draining. Have tongs or a spider strainer ready, along with a second baking sheet if needed. Keep the coated fries close to the pot, but do not let them sit in a pile; trapped moisture can dissolve the coating.
How to Make Fried Sweet Potato Fries: First Fry for Tenderness
Fry the sweet potatoes in batches of about 1½ to 2 cups. The pot should hold only a loose layer of fries, with space around each piece. For most 5- to 6-quart pots, this means frying the 1½ pounds of potatoes in three or four batches.
- Check that the oil has returned to 325°F.
- Lower one batch carefully into the oil, adding the fries close to the surface to reduce splashing.
- Stir gently after 30 seconds so the batons do not stick together.
- Fry for 4–5 minutes, adjusting the heat to keep the oil between 315°F and 330°F.
- Lift the fries onto the rack and let them drain while the oil reheats.
After the first fry, the fries should be tender enough to bend slightly but still hold their shape. They will look pale orange to light gold, not deeply browned. Test one by breaking it open or pressing it gently with tongs. The center should be soft and cooked, without a firm, raw crunch.
Do not extend the first fry to compensate for a cool oil temperature. A crowded pot can drop below 300°F, leaving the potatoes greasy and increasing the cooking time. Frying smaller batches gives the oil enough heat to recover quickly and keeps the coating intact.
Let each batch rest on the rack for at least 5 minutes and up to 30 minutes. Do not stack the fries, because trapped steam softens the coating. During this rest, bring the oil to 375°F. If the temperature climbs above 385°F, lower the heat briefly before adding the next batch.
Second Fry Until Crisp
Fry the rested sweet potatoes in the same batch sizes at 375°F. Lower them slowly, then stir once or twice during cooking. Fry for 2–3 minutes, until the coating looks set and the edges are a deeper golden orange.
The best crispness cue is a firm, slightly blistered surface that resists bending when lifted with tongs. The fries should sound lightly crisp when shaken in the strainer, while the centers remain tender. If they are still flexible and pale after 2 minutes, continue frying in 30-second increments. Remove them before the coating becomes dark brown, since sweet potatoes contain natural sugars that can burn quickly.
Transfer the finished fries to the wire rack, keeping them in a single layer. Let excess oil drain for 30–60 seconds. Avoid draining directly on a flat plate or thick stack of paper towels; steam collects underneath and softens the bottoms.
Season immediately with 1 to 1½ teaspoons fine salt, tossing carefully while the fries are hot. Add more paprika, black pepper, chili powder, or a pinch of cayenne if desired. Serve within a few minutes, while the coating is at its crispest.
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