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Crunchy sweet potato fries let you enjoy that cozy comfort food vibe at home. They pack a real snap in every bite and just the right hit of salt. Ever had limp fries and felt let down? Grab these easy fixes and you’ll get those crave-worthy golden fries you usually find at a diner. Honestly, these never stick around long—everyone dives in before I even find the ketchup. Plus, they’re a breeze when you know a couple of hacks.
The first batch happened during a lazy Friday movie marathon at my place. My friends still go on about that incredible crunch. There’s no soggy bite—just pure crispy magic every time.
Crunchy Ingredients
- Kosher salt: gives a big finish—go flaky for best coverage and a bright pop
- Canola or vegetable oil: high-temp oils keep things golden and crisp—just grab a fresh neutral one
- Cornstarch: this is what seals that crunchy shell, so grab a smooth box—no clumps
- Sweet potatoes: pick orange ones without bruises—they’re sweet and hold their shape in the fryer
- Club soda or icy water: adds air to the coating so you want it really fizzy or just super cold
Simple How-To Steps
- Finish and Serve:
- Sprinkle salt all over your fries while they're hot and bring them straight to the table for peak crunchiness.
- Second Fry for Crispness:
- Toss the fries into the oil again, but let them go for another two-ish minutes this time. Watch for that deep gold color. Nudge the heat if they’re looking too dark or too pale. Scoop them out and drain once more.
- Recoat Between Batches:
- After every fry round, toss the fries again in the slurry to keep things sticking and to stop the starch from dropping to the bottom.
- First Fry for Structure:
- Lower the fries into the hot oil, a few at a time, so they can spread out. Let them cook for one or two minutes. They’ll start looking cooked, just not brown yet. Lay them out right away on a paper towel or bag.
- Heat the Oil:
- Pour oil into a deep pan high enough to cover your fries. Warm it up to about three-fifty Fahrenheit (that’s around one-seventy-five Celsius). If there’s a thermometer handy, it makes things easier.
- Coat with Slurry:
- Add club soda or icy water to the cornstarch in a big bowl or zip bag and swirl it into a runny mix. Toss in the fries and coat them gently, making sure it’s light and even.
- Prep the Sweet Potatoes:
- Give those sweet potatoes a good scrub, peel, and slice them into sticks about a quarter inch wide. Rinse them under cold water just long enough to wash off the starch, about fifteen seconds. Dry them really well with towels. Drier is better for a crispy outcome.
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I always reach for sweet potatoes—they’re my top root veggie. I love the mix of their tangy sweetness and a crisp, salty outside. My nephew once whisked the coating and he grinned big when his fries came out extra crunchy.
Keep ’Em Fresh
Once they’ve cooled down, pop the fries in an airtight box with a paper towel at the bottom. Stash in the fridge for two days max. Got soggy fries? Warm them in a dry hot oven to get the crunch back.
Easy Swaps
No club soda? Just grab the coldest water you can find for a light, crunchy bite. For more flavor, try tossing a little garlic powder or smoked paprika in your cornstarch. You can use avocado oil instead of canola too.
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Fun Ways to Eat
Dig into these fries steaming hot, right from the pan. Scoop them into aioli, spicy sriracha, or hit them with a squirt of lime. Try with burgers, salad, or just let them shine as a solo snack for your get-together.
Where They Come From
Sweet potato fries show up in both Southern US and Asian plates. Borrowing the double fry trick from French fries takes crispiness over the top and boosts the natural sweetness of the root. My grandma liked to serve them with fried chicken for Sunday feasts.
Frequently Asked Questions
- → How do I keep sweet potato fries crispy after frying?
After frying, pop the fries on paper towels to soak up the oil and eat them right away. If you have extras, a few minutes in a hot oven brings the crunch back.
- → Why use cornstarch and club soda for coating?
Cornstarch gives fries a super thin, crispy layer, and the club soda just makes them lighter and airier for that tasty crunch.
- → Do I need to double-fry sweet potato fries?
Frying them twice really sets up a crunchy shell and gets that color just right without burning the middle.
- → Can I use another oil instead of canola or vegetable oil?
Use any plain oil with a high smoke point—peanut or sunflower both work well for frying these up.
- → What is the best way to cut sweet potatoes for fries?
Peel them up and chop into even sticks—about a quarter-inch. That way, everything cooks evenly and crisps up right.
- → How should I store sweet potato fries if making ahead?
Let them cool all the way down, pop them in something airtight, and store. Heat them up in a hot oven and the crispiness will come back.