Crispy Fried Sweet Potato Fries
Crispy and golden sweet potato fries are achieved by a cornstarch coating and a double-fry method.
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Instructions
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Heat 2 inches of vegetable oil in a large, heavy pan to 325 F.
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Prepare an ice water bath; peel and cut 1 1/2 pounds of sweet potatoes into 1/4-inch by 3-4-inch sticks and soak them for 30 to 60 minutes.
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In a bag or bowl, combine 1/3 cup cornstarch with 1/2 cup cold water, stirring until smooth.
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Remove potatoes from the ice water, coat them thoroughly in the cornstarch mixture, and discard any remaining mixture.
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Fry sweet potatoes in small batches in the 325 F oil for 1 to 2 minutes until tender but not browned, stirring occasionally; transfer to paper towels to drain.
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Raise the oil temperature to 350 F.
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Fry the sweet potato sticks again in small batches for approximately 1 minute until golden brown, allowing the oil to return to temperature between batches.
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Drain the finished fries on paper towels and season with salt or a cinnamon-sugar blend.