Oh, man… sweet potato fries…. Taking one of nature’s most delicious creations, plunging it into hot oil, and coating it with a spicy, sugary blend of seasonings. What a privilege! It’s times like this that I’m really grateful for the ability to cook and eat and taste and enjoy food. I know – deep thoughts on deep fried sweet potatoes. I can’t help it. They bring out all the feelz in me.
Poking around online, I see a lot of oven baked sweet potato fries but not too many real deal deep fried sweet potatoes. I get it – frying requires extra clean up and who needs that. If the mess of deep frying intimidates you, I offer some helpful tips on how to clean up and dispose of used cooking oil in this post; I think it will help squash your concerns. Yes, there may be little oil droplets flung all over your kitchen, too. But, whatever, pour another glass of wine and spend an extra 5 minutes cleaning while you bask in the glow of homemade sweet potato fries.
Deep Frying accessories
Some special equipment that will be helpful in your deep-frying expedition: a big dutch oven to contain the hot oil, a spider for removing things from the hot oil, and a deep fry or candy thermometer. A thermometer is not a deal breaker but it does help to maintain a consistent temperature.
Now, let’s talk sweet potato fries. Sweet potatoes don’t contain a lot of natural starch, so, to help build a crispy, crunchy exterior, we’re going to coat them in a cornstarch and beer mixture. You want something bubbly for this fry “batter” and beer seems as good a choice as any. I went with an IPA – I think something light is ideal. Once coated, just let the fries drain on a rack.
Conveniently, by the time you peel and cut your fries, coat them in the starchiness, and mix together your seasonings (we’ll get to that in a second), your oil will have just come up to temp – 350 degrees. Drop those babies in, in two batches preferably. Fry for 6-8 minutes.
the best way to season fries
Once they’re golden and crispy, transfer your fries out of the oil into a bowl lined with paper towels and season them with a combo of salt, garlic powder, smoky paprika, black pepper, cinnamon, sugar, and cayenne, and toss and shake them around to coat evenly👇👇
This is officially the best way to season fries and prevent them from being greasy. The paper towel is key for trapping the excess oil while you shake. Bowl + Paper Towels + Seasoning + Toss & Shake = Success.
Ummm, you guys… that’s it! So simple! And your reward is you get to eat crispy homemade sweet potato fries with perfectly spicy-salty-sweet seasoning🙌Please give these a try and let me know how you like them. I already know. You’ll love them. Fry some up with your next sandwich, salad, steak, or burger. Your family / spouse / kids / roommate / dog will be suuuuuuper impressed💕Print
Fried Sweet Potato Fries
Real, deep-fried Sweet Potato Fries with the perfect homemade salty, sweet, and spicy seasoning blend. Plus, the best way to season fries and prevent them from being greasy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Deep-frying
- Cuisine: American
- 6 C oil for frying (see note)
- 3 medium sweet potatoes, peeled and cut into fry shapes
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/8 tsp black pepper
- 1/8 tsp cinnamon
- 1/8 tsp sugar
- 1 C cornstarch
- 3/4 C beer
- sliced green onions for garnish (optional)
- chopped cilantro for garnish (optional)
- Heat the oil in a large Dutch oven over high heat until it reaches 350 degrees. Preheat your oven to 200 degrees.
- Meanwhile, combine the salt, garlic powder, paprika, black pepper, cinnamon, and sugar in a small bowl and set aside. Whisk together the cornstarch and beer in a large bowl and drop the cut sweet potatoes in, tossing to coat – I did this in 2 batches. Transfer the sweet potatoes to a rack set over a piece of aluminum foil or paper towels and allow the excess cornstarch mixture to drain off.
- Once your oil has reached 350 degrees, drop half of the cornstarch-coated sweet potatoes in and fry for 6-8 minutes, until they are golden. Meanwhile, grab a large bowl and line it with a couple paper towels.
- Remove the fries from the oil using a spider and transfer them to the bowl. Season them immediately with half the spice mixture and toss and shake them around to coat – this prevents greasiness by allowing the excess oil to shake off and get absorbed by the paper towel. Transfer the seasoned fries to a baking sheet and place in the warm oven while you finish frying and seasoning the second batch of the sweet potatoes. Top with green onions and cilantro, if using, and serve!
Each time I make this recipe, or any homemade french fries, the oil I use is creamy liquid shortening. Honestly, it gives me the best, most consistent results and the fries always come out with that restaurant-quality crispy exterior. That said, creamy liquid shortening contains an anti-foaming additive. So, if you feel weird about that, opt for peanut or canola oil. If you want to try creamy liquid shortening, you can buy it in bulk at Costco or on Amazon.
Keywords: Deep fried, sweet potato fries
*This post contains Amazon Affiliate links to the tools and oil I use when deep frying!