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Crispy Sweet Potato Fries

By: Barbara Updated on Mon, 16 Jun 2025 13:34:42 GMT Tasty Snacks
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Barbara, recipe developer and home cook at Graceful Flavors
By Barbara

Hi, I'm Barbara, the recipe developer and home cook behind Graceful Flavors. I share approachable recipes with clear steps, familiar ingredients, and delicious results for real everyday kitchens.

Updated on Mon, 16 Jun 2025 13:34:42 GMT

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A basket of fries with salt on them. Pin it
A basket of fries with salt on them.

Crispy Sweet Potato Fries have become my answer to soggy oven attempts and takeout letdowns These fries turn out snap crisp at home and stay that way even if you make them ahead There is one secret ingredient that transforms these homemade fries and you probably have it in your pantry

I first made these for a Friday family dinner and everyone immediately claimed the crispiness beat every restaurant version we tried Now these make every burger night feel like a treat

Ingredients

  • Sweet potatoes: about one pound firm with smooth unblemished skin the fresher the better
  • Cornstarch: makes the batter that locks moisture out for extra crunch go for a bright white cornstarch with no off smells
  • Club soda or ice water: creates a light coating club soda adds tiny bubbles for a slightly airier texture
  • Kosher salt: brings out flavor and adds the classic salty finish look for chunky pure crystals
  • Canola or vegetable oil: neutral taste and high smoke point for safe frying use fresh clear oil for the best result

Step-by-Step Instructions

Wash Prep and Dry:
Scrub sweet potatoes under running water then peel The skin should slip away in wide strips Use a sharp knife to cut potatoes into fries no more than a quarter inch thick Give these fries a quick rinse about ten to fifteen seconds to get rid of extra starch then pat them very dry Moisture is the enemy of crispiness so take your time here
Mix Cornstarch Slurry:
In a large bowl or a sturdy bag stir cornstarch together with club soda until smooth and just pourable Toss in the sweet potato fries and turn them gently making sure each piece is fully coated The slurry is what forms the critical crisp shell
Fry Once for a Soft Interior:
Heat oil in a deep pot to three hundred fifty degrees Use a thermometer for accuracy Add fries one at a time so they do not stick together but do not crowd the pot Fry each batch for one to two minutes Remove before any browning happens and drain the fries on a brown paper bag or a double layer of paper towels
Toss and Fry Again for Crunch:
Before each second batch goes in refresh the fries with another quick toss in the cornstarch mixture This keeps a thick coating Fry the fries again for about two minutes or until they are deep golden and the outsides sound hollow when tapped This step is the secret to restaurant-level crunch
Season and Serve:
As soon as the fries come out of the oil scatter with kosher salt The heat helps salt stick best Arrange them in a single layer for cooling if not serving at once
A basket of fries with salt on top.
A basket of fries with salt on top.

My favorite part is how the fries stay golden and crisp even after sitting I once brought a big tray to a picnic and everyone was amazed they never went soggy These are guaranteed to wow your friends at the next game day or dinner

Storage Tips

Let fries cool to room temperature before storing Layer them in a paper towel lined container and keep in the fridge for up to three days For best crispiness spread them out on a baking sheet and reheat in a preheated three twenty five degree oven for five to seven minutes

Ingredient Substitutions

If you do not have club soda just use very cold water The bubbles in club soda add extra lift but ice water keeps the batter light and crisp You can swap in arrowroot or potato starch for the cornstarch in a pinch but cornstarch gives the best texture

Serving Suggestions

Serve straight up with a sprinkle of extra salt or dust with smoked paprika for a flavor twist Try them dipped in a chipotle mayo honey mustard or classic ketchup For a party set up a fry platter with fresh herbs and a few dipping bowls on the side

A basket of fries with salt on them.
A basket of fries with salt on them.

Cultural and Historical Context

Sweet potato fries started as a Southern US favorite but can now be found everywhere from fast food to fine dining The tradition of frying twice for crispiness actually comes from French technique but the natural sweetness and color of sweet potatoes make these fries uniquely American

Frequently Asked Questions

What keeps sweet potato fries crispy?

A cornstarch slurry coats the fries, forming a crispy shell when fried. Double frying maintains their crispiness even after cooling.

Why rinse sweet potato sticks before frying?

Rinsing removes excess starch, helping prevent fries from sticking and ensuring a lighter texture after frying.

Can I use another liquid instead of club soda?

Yes, ice water works as a substitute for club soda to make the cornstarch slurry that gives a crisp coating.

How do I reheat these fries without losing crunch?

Reheat in a 325°F oven for 5-7 minutes to restore their crispiness without making them soggy.

What oil is best for frying sweet potato fries?

Canola or vegetable oil works well for deep frying due to their high smoke points and neutral flavor.

Can these sweet potato fries be made ahead?

Yes, fry them in advance and reheat in the oven just before serving to maintain their crispy texture.

4.70 from 72 votes

Crispy Sweet Potato Fries

Prep Time:
20 Minutes
Cook Time:
20 Minutes
Total Time:
40 Minutes
Servings:
6
A basket of fries with salt on them.
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Sweet potato fries turn out extra crispy with a simple coating and double-frying technique for perfect results.

Ingredients

  • Main Ingredients

  • 2 large sweet potatoes, about 1 pound total, peeled and cut into 1/4 inch thick fries
  • 1/2 cup cornstarch
  • 6 tablespoons club soda or ice water
  • 2 teaspoons kosher salt
  • Canola or vegetable oil, for deep frying

Instructions

1.

1. Prepare the Sweet Potatoes: Wash and peel the sweet potatoes. Slice into 1/4 inch thick fries. Rinse the fries for 10 to 15 seconds under cold water, then pat thoroughly dry using paper towels or a clean dish cloth.

2.

2. Coat the Fries: In a large bowl or resealable plastic bag, combine cornstarch and club soda (or ice water) to create a slurry. Add the sweet potatoes, tossing or shaking gently to ensure even coating.

3.

3. Heat the Oil: Pour canola or vegetable oil into a deep pot, ensuring there is enough to submerge the fries. Heat the oil to 175°C (350°F).

4.

4. First Fry: Add sweet potato fries to the hot oil one at a time, avoiding overcrowding. Fry for 1 to 2 minutes, maintaining the oil temperature. Fries should not be browned yet. Remove with a slotted spoon, draining on a brown paper bag or paper towels.

5.

5. Re-coat Before Second Fry: Before each batch, gently toss fries again in the cornstarch slurry to prevent starch settling and ensure a uniform coating.

6.

6. Second Fry for Crispiness: Once all fries have been through the initial fry, return batches to the hot oil for a second fry. Fry for an additional 2 minutes per batch, or until fries are deeply golden and crisp. Drain again.

7.

7. Season and Serve: Sprinkle fries with kosher salt while still hot and serve immediately.

Notes

  1. For optimal crispiness, ensure fries are completely dry before coating with the slurry.
  2. If preparing in advance, reheat fries in a preheated oven at 165°C (325°F) for 5 to 7 minutes to restore crispness.

Tools You'll Need

  • Large mixing bowl
  • Deep pot for frying
  • Slotted spoon
  • Paper towels or brown paper bag
  • Sharp knife

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 77
  • Total Fat: ~
  • Total Carbohydrate: 18 g
  • Protein: ~