Let’s face it that you can never get enough of that sweet and savory flavor of those crispy fries.
Well, we’ve got the perfect sweet potato fries recipe for you to trick your guests into thinking these homemade sweet potato fries came straight from a restaurant.
The best part is that they can be cooked in two ways: fried or baked, and taste marvelous both ways, let’s begin by learning to make the crispest sweet potato fries. Below are the top tips and tricks to make the best sweet potato fries in detail.
1. The Classic Sweet Potato Fries Recipe
Starting with what ingredients you will need for these delicious crispy sweet potato fries.
- 4 medium-sized orange or red sweet potatoes
- A third cup corn starch
- 6 cups of olive oil, coconut oil, canola oil, or any other vegetable oil that you prefer
- 2 tsp salt (extra salt or seasoning mix for cooked fries)
- 3/4 teaspoon pepper (extra pepper for cooked seasoning fries)
This recipe may be used to make oven-roasted sweet potato fries with any of your favorite spice combinations.
Curry is a go-to variation, and it’s the one you’ll see in this sweet potato fries recipe. Curry pairs well with the natural sweetness of sweet potatoes.
Replace the curry powder and cayenne pepper in this recipe with 1/2 teaspoon of ground chipotle chili powder, it’s smoky and addicting.
Increase the cayenne pepper to 1/4 teaspoon to kick things up a notch.
Substitute 1 teaspoon of Italian seasoning for the curry powder and cayenne pepper. For a great finishing touch, top the completed potato fries with a little freshly grated parmesan.
A simple seasoning of salt and black pepper is terrific and always a pleasant everyday alternative.
With sweet potato fries dipping sauce, any of these flavor combinations would be excellent.
1.2. Scrub the Sweet Potato and Chop It Into Thin Fries
You can peel the skins of the sweet potato if you wish, but it won’t alter the crispness of the sweet potato fries; you may also leave them on because they’re good for you. The skins of sweet potatoes are high in fiber and other minerals.
Use a standard chef’s knife to cut sweet potatoes as uniformly as possible so that each piece finishes cooking simultaneously.
Another alternative for high-volume cutting is to use one of the wall-mounted or table-mounted lever-action cutters, which can be found at locations like In-N-Out Burger.
1.3. Rinse the Sweet Potato Fries to Remove Any Remaining Starch
Swish the sweet potatoes around in the water. Drain the water, and then do it again. Because it does not release any more starch, there is no need to soak these sweet potato matchsticks for an hour after the second washing.
1.4. Boil until Par-Cooked
Boil sweet potato fries to par-cook since they are significantly larger and will not have enough time to cook to the center when fried. Par cooking is not required for 1/4-inch fries.
Bring water and potatoes to a boil in a saucepan. The surface of the fry burns before the middle is fully done if it is not par-cooked. Boiling them over baking is far better because it is speedier, and, more importantly, the sweet potatoes keep their beautiful color.
When it reaches a boil, decrease the heat to 50% and check if done every few minutes. When it’s flexible and somewhat fork-tender but not mushy, it’s done.
1.5. Fry & Batter
Use a light batter made from corn starch of 1 tbsp to 1 tbsp water for a small-medium sweet potato, increasing in equal quantities as required. This sludges rapidly between dips, so mix it up before each one.
Take a few handfuls of sweet potato fries at a time and drop them into the frying pan. If you want to add salt at this point, do so. Use fine granulated salt to ensure that it dissolves evenly.
Fry for 1-2 minutes at 325-350 °F or medium heat until crisp. If you have a deep-fry thermometer, it would be ideal for this.
The majority of the cooking should have already been finished during the par-boiling, so at this point, we’re just aiming to fry the exterior batter layer and reheat the fries.
1.6. Extra Tips to Keep in To Get the Perfect Sweet Potato Fries
- Before coating the sweet potatoes in cornstarch batter, make sure they are completely dry.
- When deep-frying, use a high-heat, neutral-flavored oil. Oil labeled “vegetable oil“ is as excellent as any other and is frequently less expensive. Sunflower, peanut, canola oil, olive oil, coconut oil, and refined safflower oil are other viable options.
- Sweet potato fries are best served immediately after they have been cooked and drained. If that isn’t possible, preheat the oven to 200 degrees Fahrenheit and set a rack on a baking sheet.
- Transfer them to the rack when the fries are done and keep the pan in the oven until ready to serve. Small amounts should be fried. Overcrowding the oil reduces the temperature and may result in limp, oily fries.
2. Baked Sweet Potato Fries
Now that we’ve mastered the sweet potato fry recipe, it’s time to move on to the healthy version of crispy fries. Let’s make crispy baked sweet potato fries caramelized on the exterior but soft on the inside.
These Oven-Baked Sweet Potato Fries are a delicious and healthier alternative to potato fries. This is also an excellent way to include sweet potatoes in your diet when you are not fasting religiously.
Season them with your favorite spice blend and bake them till brown and crisp. They’re a tasty snack that’s sweet, salty, spicy, and crunchy!
You can also dust them with cinnamon sugar for a sweeter variation. To make the sweet potato fries crisp, cornstarch is added to the coating. You can also substitute potato flour or water chestnut flour.
2.1. Preheat the Oven and Roasting Pan
Preheat the oven and roasting pan as follows (To enhance crispiness, preheat the oven to 500°F.) Preheat an oven-safe roasting pan or heavy-duty baking sheet (one that can withstand high heat).
2.2. Cut Equal-Sized Fries
The first step here is the most important — take the time to cut your fries evenly, and use a sharp knife to cut the sweet potatoes to get perfect, flawless potato fries. To be precise, it is about 1/4-inch thick.
Having equal-sized fries will help make sure none of the fries is overcooked or undercooked.
Keep in mind that baking time will vary based on the size of your sweet potatoes and the accuracy of your oven. (Ovens frequently run a bit cold or hot — ours runs 20 degrees cold, so we put an oven thermometer inside to keep track of it.)
We prefer to leave the skins on our sweet potato fries, but if you want them without, peel them.
2.3. Leave Them in Cold Water
Toss your fries into a big mixing bowl once they’ve been cut. Then, submerge the fries in cold water for at least 30 minutes (or up to overnight). This will assist in rinsing out extra starch and crisping up the potatoes beautifully in the oven.
Rinse and drain the potatoes once they have soaked. Then, using a towel, pat them down until they are completely dry before proceeding to the following step.
2.4. Cornstarch Coat the Sweet Potatoes
Cornstarch is the secret ingredient that aids in creating a flawlessly crispy exterior in a range of baked recipes, and it’s important in the preparation of baked fries.
Toss the fries with cornstarch and dry seasonings like garlic powder, smoked paprika, and black pepper, and once they have been covered in oil. Mix thoroughly with your hands to ensure that all pieces are coated with oil and spices.
Sprinkle with a little olive oil (or coconut oil) and cinnamon sugar after they’ve been coated with cornstarch. The oil will aid in the crisping of your fries in the oven.
Breadcrumbs made with panko. Panko coating is preferred for veggies that are inherently soft and have a high water content, such as zucchini or eggplant; it isn’t necessary for starchy vegetables like potatoes and sweet potatoes, which may crisp on their own.
2.5. Make Use of Parchment Paper
This will assist in keeping the fries from sticking and crisping up properly. However, make sure to select parchment paper that can handle 425°F cooking temperatures. If not, bake these on a buttered baking sheet.
2.6. Pour onto Prepared Baking Sheets
Take the preheated baking sheet out of the oven. Spread the sweet potatoes out on the baking sheet in a single layer. Make sure the fries are sitting in an even, single layer on the baking pan once you’ve added them.
If they are stacked on top of each other, the fries on the bottom will not get as crispy. Aim for a uniform layer and avoid overcrowding the pan. Use a larger pan or two smaller pans if the fries overlap.
Bake for 15 to 25 minutes, depending on the size of your oven. Remove the baking sheet from the oven after the first 10 minutes and use tongs to turn over the sweet potato pieces.
Return to the oven and bake for an additional 5 to 15 minutes, or until thoroughly browned.
The cooking time is determined by the oven temperature (500°F requires less than 450°F) and the size and thickness of the sweet potato wedges.
The crispier they are, the browner they get, but there is a narrow line between browned and scorched beyond edible. Even if they become particularly dark, the natural sugars in the sweet potatoes will caramelize and keep them tasty.
2.8. Spend the Time Necessary to Flip All of The Sweet Potato Fries
After the fries have been baked halfway through, please give them a nice flip. It may not be the most agile or quick process. But it’s well worth it. So, grab a spatula and, even if it takes a few minutes longer, ensure that each of those fries has completed a 180° flip.
Remove the pan from the oven and place it on a cooling rack after the fries are nice and crispy. Season the fries well with salt. Allow 5 minutes for the baked potato fries to cool before serving.
Turn off the oven and open the door. Allow the roasted sweet potato fries to remain inside for at least 30 minutes. Sitting your fries in the oven while it cools, rather than at room temperature, will help them become crisper. The sharper, the better.
Alternatively, you might bake your fries on a baking sheet with a metal rack. This permits the hot air from the oven to reach both sides of the fries, eliminating the need to flip them.
3. Crispy Air Fryer Sweet Potato Fries Recipe
The recipe is simple and suitable for a weeknight meal. It is not necessary to soak the sweet potato fries in water. Season these nutritious fries to your liking and dip them to your heart’s content. Freeze a bag of your favorite brand and cook them in the air fryer instead of the oven.
3.1. Preheat the Air Fryer
To cook in the air fryer, the frozen sweet potatoes first, preheat the air fryer to 400°F and coat the air fryer basket with nonstick spray.
3.2. Bake Them
Arrange the frozen sweet potato fries in the basket in a single layer (no need to toss them in oil). Bake for 10 to 15 minutes, flipping the fries once halfway through the cooking time.
You can skip the oil for air fryer sweet potato fries no oil style. The fries will taste dryer, which is why I think a little heart-healthy olive oil is worth it, but you can still fry them well.
You may also use canola or peanut oil to make these fries. If your air fryer fries are mushy, it’s most likely due to overcrowding in the basket. Instead of air-frying the sweet potatoes, simmer them.
3.3. Cook Them in A Single Layer
Cook the fries in a single layer to allow air to flow for the best, crispiest results. You can cook up to two layers of sweet potato fries at once for good results. Ensure the layers are not too tightly packed, and toss the fries in the basket frequently to ensure consistent cooking.
We also recommend soaking the sweet potatoes in water before frying them to help eliminate some of the starch and make the fries crisper.
Once they are deliciously cooked, you may add some thick yogurt and sliced spring onions, mashed, diced, roasted, and blended into veggie chilies and curries.
4. Storage Tips
4.1. To Keep –
Keep leftover fries in an airtight jar in the refrigerator for up to 4 days.
4.2. To Heat up Again –
Warm the fries on a baking sheet in the oven at 350°F until hot.
4.3. To Freeze –
Freeze the fries in a single layer on a baking sheet until firm. Freeze the fries in an airtight freezer-safe storage container for up to 3 months—warm up from frozen.
Now that we know how easy making sweet potato fries are, feel free to have fun with your masterpiece. These go well with everything from grilled chicken to handmade burgers, or they may be served in a large bowl as a party snack.
Sprinkle over some fresh Parmesan right out of the oven or any other kind of shredded cheese you choose. (If you prefer your chocolate to be melted, add it in the last few minutes of baking.)
Don’t overlook the dips. The finest sauce is chipotle, although sriracha mayo, ketchup, and mustard are also excellent. Dip them in chimichurri or tzatziki for totally another flavor.
If you want these to be a little spicy, Cayenne pepper is a terrific addition to your seasoning mix. Add more dry seasonings, if desired.
Feel free to substitute any of your favorite dry seasoning blends in place of the garlic-paprika-black-pepper mix.
Summing It Up
Sweet potatoes are a wonderful non-starchy carb that counts toward our 5-a-day quota, and they include more vitamin C than ordinary potatoes, which our systems require and use daily. These crispy potato fries also serve as a great side dish.
I have provided healthy alternatives for sweet potato fries but taste much better than the restaurant ones. For your sweet potato fries, you can add any seasoning you like. Add a little bit of parmesan or brown sugar and cinnamon. Also, our recipes included all of the instructions you’ll need to keep your sweet potato fries from becoming soggy.
And now you are fully ready to wow your guests (or yourself) with some crispy delicacy, and let us know which is your favorite way of marking crispy sweet potato fries.