Sweet potato fries have really sky rocketed in popularity over the past 4 or 5 years. There's one restaurant here in Columbus where I have to order sweet potato fries whenever I go. It's not really an option, I have to get them. So this recipe is for those of us who are craving sweet potato fries.
I cook sweet potato fries almost like regular french fries with one slight difference, the cornstarch I add between frying. Frying the sweet potatoes twice gets them a little bit more crisp. Let me know how your fries turn out!
2 large sweet potatoes
1/2 teaspoon cornstarch
1/4 teaspoon chili powder
Oil for frying
To begin, peel and cut your sweet potatoes into quarter inch fries. Soak them overnight, by placing them in a bowl of water in the fridge.
- Heat your oil to 325 degrees.
- Strain your sweet potato fries and then dry them with a paper towel. You really want to get all water off of them.
- Drop half of the sweet potato into the oil and gently stir them. You stir to make sure they're cooking evenly. Cook for 5 minutes.
- Scoop out the fries, and place them on a wire rack. Add the second half to the oil.
- Whisk the cornstarch and chili powder together in a small bowl and then dust the fries cooling on the wire rack. You don't want to add too much here or the fries might have a powdery texture.
- Remove the second batch from the fryer and add the cornstarch dusted fries to the oil for their second frying time. Cook for 5 minutes, or until they hold their shape and there no longer flimsy, you want a good crunch.
- Remove to a wire rack and sprinkle with salt.
- Finish the second batch of fries.
That's it! Serve with ketchup and enjoy.