Emilie Meyer
There are many ways to cook sweet potato fries, but deep-frying is one of the most popular methods. Deep-frying sweet potatoes can be done in a variety of oils, including peanut, canola, vegetable, and more. The ideal temperature for frying is between 325°F and 350°F, and the potatoes should be fried for 1 to 2 minutes. The key to crispy fries is to fry them twice, allowing them to attain a golden brown exterior. The cooking time may vary depending on the size and thickness of the sweet potato fries, as well as the type of deep fryer being used.
How long to cook sweet potato fries in a deep fryer
| Characteristics | Values |
|---|---|
| Oil temperature for the first fry | 325-350 °F |
| Oil temperature for the second fry | 350-375 °F |
| Frying time for the first fry | 5-7 minutes |
| Frying time for the second fry | 2-4 minutes |
| Total frying time | 7-11 minutes |
| Fry time per batch | 1-2 minutes |
| Number of fries fried per batch | Small batches |
| Soaking time | 30 minutes to 1 hour |
| Par-cooking time | 8-15 minutes |
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What You'll Learn
Use peanut oil for frying sweet potatoes
Peanut oil is a great choice for frying sweet potatoes as it has a high smoke point, meaning it can withstand the high temperatures needed for deep frying. It also has a neutral flavour, so it won't overpower the taste of the sweet potatoes.
When frying sweet potatoes, it's important to cut them into uniform sizes, as this will ensure even cooking. Aim for a thickness of around 1/4" to 1/2" for your sweet potato fries. You can peel them if you prefer, but it's not necessary. After cutting, rinse the sweet potato fries under running water and then dry them thoroughly.
Next, prepare a cornstarch batter by mixing together cornstarch and water in a bowl or large food storage bag. The mixture should be thin and milky, with a ratio of about 4 parts cornstarch to 3 or 4 parts water. Dip the sweet potato fries in the batter, ensuring they are well coated, and then shake off any excess.
Now you're ready to start frying! Heat your peanut oil in a deep fryer to a temperature of around 325-350°F. Carefully place the battered sweet potato fries into the hot oil, working in small batches to avoid overcrowding and lowering the temperature. Fry for 1-2 minutes, stirring a few times to prevent sticking, until the fries are tender but not browned.
Remove the fries from the oil and drain them on paper towels or brown paper. Once all the fries have been fried once, increase the temperature of the oil to 350°F. Fry the sweet potato fries again in small batches for about 1 minute, or until they are golden brown and crispy. Drain them again on paper towels or brown paper, and then season with salt, cinnamon-sugar, or your favourite spices. Serve immediately for the best taste and texture.
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Fry in small batches to avoid overcrowding
Frying sweet potato fries in small batches is a crucial step in the cooking process. By avoiding overcrowding the fryer, you ensure even cooking and achieve the desired crispiness in your fries.
When frying in small batches, the oil temperature remains stable, preventing it from dropping too low. A consistent temperature is essential for achieving the ideal texture in your sweet potato fries. If the oil temperature drops due to overcrowding, your fries may turn out limp and greasy instead of crispy and golden.
Additionally, frying in small batches allows for better air circulation around each fry, promoting even cooking. This way, every fry has an opportunity to be in direct contact with the hot oil, resulting in consistent browning and crisping.
Frying in small batches also makes it easier to manage the frying process. You can stir the fries a few times to prevent them from sticking together, ensuring that each fry has its moment in the oil. This attention to detail is key to achieving the perfect sweet potato fry.
Finally, frying in small batches helps maintain the quality of the oil. Overcrowding can cause the oil to break down faster, affecting its taste and smoking point. By frying in smaller quantities, you extend the lifespan of your oil, making it last longer between changes.
In summary, frying sweet potato fries in small batches is a critical technique to master for achieving the best results. It ensures even cooking, maintains oil temperature and quality, and results in crispy, golden sweet potato fries that are sure to impress.
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Fry twice for a tender inside and crispy outside
The key to achieving a tender inside and crispy outside for your sweet potato fries is to fry them twice. This double-frying method is a well-known technique for making crispy French fries, and it works just as well for sweet potato fries. By frying them twice, you can ensure that the inside is cooked perfectly soft while the outside is golden and crispy. Here's a step-by-step guide to help you achieve the perfect sweet potato fries:
Step 1: Prepare the Sweet Potatoes
Start by peeling two medium-size sweet potatoes. Cut off the skinny ends, which you can save for another recipe. Then, cut the sweet potatoes in half lengthwise, making it easier to create uniform fries. The recommended cut size for the fries is 1/4-inch to 1/2-inch thickness. A thinner cut will result in crispier fries. Rinse the cut sweet potatoes under running water, and then dry them thoroughly with paper towels. It is important to remove excess moisture to prevent oil splatter when frying.
Step 2: First Fry
For the first fry, preheat your deep fryer to 325°F. You can use peanut oil or a neutral-flavored oil like vegetable oil. Fill the deep fryer with the oil and wait for it to reach the desired temperature. Carefully place the sweet potato fries into the fryer basket. It is fine if they are slightly crowded during this first fry. Fry them for 5-7 minutes, stirring occasionally, until they soften and turn a light golden color. Remove the fries from the oil and place them on a paper towel-lined baking sheet to drain.
Step 3: Second Fry
For the second fry, turn up the heat to 350°F-375°F. Make sure the oil has reached the desired temperature before proceeding. Fry the sweet potato fries in smaller batches this time, ensuring that they don't touch each other. This allows for even cooking and maximum crispiness. Fry them for 1-2 minutes until they turn golden brown and crispy. Keep in mind that most of the cooking should have been done during the first fry, so you are mainly aiming to crisp up the outside during this step.
Step 4: Drain and Season
Remove the sweet potato fries from the oil and place them on fresh paper towels to absorb any excess oil. Season them while they are still hot. You can sprinkle them with salt, paprika, or a cinnamon-sugar blend. Get creative with your seasonings and try options like garlic powder, onion powder, cayenne pepper, or your favorite herbs and spices.
Step 5: Serve
Sweet potato fries are best served immediately after cooking, as they tend to lose some crispiness over time. Enjoy them as a side dish or snack, and consider pairing them with dipping sauces like garlic aioli, spicy mayo, or ranch dressing.
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Fry at 325-350 °F for 1-2 minutes
To make sweet potato fries in a deep fryer, start by peeling the sweet potatoes and cutting them into 1/4-inch to 1/2-inch sticks. If you want a creamier centre, opt for 1/2-inch fries, but if you prefer a higher fried-to-potato ratio, go for 1/4-inch fries. Keep the cuts as uniform as possible so that each fry cooks evenly.
Next, prepare a water-cornstarch bath by mixing about 4 parts cornstarch to 3 or 4 parts water. The mixture should be milky, but not too watery. Dip the sweet potato fries in the mixture, shaking off any excess. Make sure the fries are completely dry before adding them to the fryer, as water in hot oil can be dangerous.
Now, you can start frying. Set your deep fryer to 325-350 °F and let it preheat. When the oil is heated, carefully place the sweet potato fries in the fryer. Fry them for 1 to 2 minutes, stirring a few times to prevent them from sticking together. The fries should be tender but not browned at this stage.
Remove the fries from the oil and increase the temperature to 350 °F. When the oil reaches this temperature, place the fries back into the fryer for a second round of frying, this time for about 1 minute. The fries are done when they are golden brown and crispy.
Remove the fries from the oil and place them on paper towels to drain. Season them with salt, paprika, or a cinnamon-sugar blend while they are still hot, as this will help the seasoning adhere better. Sweet potato fries are best served immediately after cooking, as reheating can cause them to lose their crispiness.
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Season with salt, paprika, cinnamon, or cayenne pepper
To make sweet potato fries in a deep fryer, start by washing, peeling, and cutting the sweet potatoes into 1/2" or 1/4" matchsticks. For a "'creamier' centre, opt for 1/2" fries, and for a higher fried-to-potato ratio, go with 1/4" fries. The latter does not need to be par-cooked.
Now, let's talk about seasoning. You can season your sweet potato fries with salt, paprika, cinnamon, or cayenne pepper. Here are some tips and options for each:
Salt
When it comes to salt, it is recommended to wait until the fries are out of the fryer or oven before seasoning. Flaky sea salt is a popular choice for fries, and adding it at the end helps prevent the fries from becoming soggy. You can also use fine granulated salt, as it dissolves more evenly.
Paprika
For paprika, you can create a mixture by combining it with other spices like garlic powder, cumin, onion powder, black pepper, and cornstarch. Whisk or toss the spices together with oil, and then coat the fries evenly before frying or baking. Smoked paprika is a popular variety to use.
Cinnamon
Cinnamon is often paired with paprika to season sweet potato fries. You can mix cinnamon with smoked paprika, salt, and pepper, or create a cinnamon-sugar blend to sprinkle over the fries.
Cayenne Pepper
Cayenne pepper will add a spicy kick to your sweet potato fries. You can include it in the spice mixture with other spices like paprika, cumin, onion powder, garlic powder, and black pepper. Alternatively, you can add it to the oil and spice mixture before coating the fries. If you're looking for a spicier option, you can also include chili powder.
Remember, when it comes to seasoning, feel free to experiment and adjust the amounts to suit your taste preferences.
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Frequently asked questions
The first fry should be for 5-7 minutes at 325°F. The second fry should be for 2-4 minutes at 375°F.
Peanut oil is the best oil for frying sweet potatoes as it heats to a high temperature and won't smoke as quickly as other oils. Canola oil or vegetable oil are also good alternatives.
To make sweet potato fries crispy, use the double-fry method. Make sure the oil is hot enough and follow the steps to cook the fries until tender and then turn up the heat to make the outside crispy.
