Crispy Sweet Potato Fries are so quick and easy! These beautiful spiralized sweet potato fries lightly coated in arrowroot and seasoned with kosher salt can be enjoyed as a simple appetizer or side dish.
Since the Whole30, I became obsessed with sweet potatoes, and they've become a staple in my home. They have so many uses and are great sweet or savory which I absolutely love. I can't even believe I haven't grown tired of this vegetable.
I literally incorporate it into my breakfast nearly every morning. Whether I'm having a breakfast sweet potato hash or just having roasted sweet potatoes alongside my protein of choice I just can't seem to get enough. However, I've definitely stepped it up a notch with these spiralized crispy sweet potato fries.
HOW TO MAKE CRISPY SWEET POTATO FRIES
USING A FRYING PAN (Method used for this recipe)
- Using a spiralizer, spiralize one or two sweet potatoes
- Soak fries in water for at least 1 hour (not necessary but recommended)
- Lightly dredge in arrowroot starch (if Whole30) if not cornstarch will work perfectly
- Add fries to prepared preheated frying pan (do not over-crowd frying pan)
- Fry for 3 to 5 minutes flipping fries over to continue to fry for an additional 3 to 5 minutes
- Immediately season with kosher salt or other seasoning/spices of your choice
TIP: In my opinion, thinly sliced sweet potatoes tend to fry crispier than thicker sliced sweet potatoes which is why these spiralized crispy sweet potato fries are our go-to when we are craving for crispy fries.
You can sprinkle arrowroot or cornstarch over sweet potato fries or you can place arrowroot or cornstarch in a bowl and dredge sweet potatoes.
DO SWEET POTATO FRIES NEED TO BE SOAKED IN WATER
In my opinion, sweet potato fries do not need to be soaked in water if you will be cooking them immediately , but I do recommend it if you have the time.
By soaking sweet potatoes in water, the water tends to draw out the starch therefore lending to crispier sweet potato fries.
If you do not have time to soak your sweet potatoes, please do not allow this to deter you from making this recipe.
TIP: If you have prepped your sweet potatoes and will not be cooking them immediately, but you plan on cooking them over the next few days, it is critical that you store them in a container covered with water. This will prevent the sweet potatoes from drying out and turning brown.
NOTE: I do not recommend storing spiralized sweet potatoes in water for an extended period of time especially overnight. From my experience, the spiral shape looses its integrity and the potatoes tends to break into smaller pieces which became really annoying when trying to remove the fries from the fryer. This may not be a problem for you though.
Crispy Sweet Potato Fries served alongside dipping sauce
CAN I PREPARE SWEET POTATOES AHEAD OF TIME
Yes, you can prepare sweet potatoes ahead of time regardless of whether or not you are making sweet potato fries or for meal prep. I'll give you examples of how I prepare sweet potatoes ahead of time:
For this recipe, I prepped my sweet potatoes ahead of time by spiralizing them and soaking them in water for an hour until I was ready to fry them. This was one less thing I had to do. During that hour, I was able to get other things done.
If sweet potatoes will be part of my meal prep, I will cut them into cubes and place them in a container covered with water and store them over the next couple of days in the fridge. I will then drain the water out, pat them dry with paper towels, and roast them in the oven or cook them on top of the stove, and I'm done.
I have to say that these spiralized crispy sweet potato fries are one of my favorite snacks when I'm relaxing or watching one of my favorite TV shows. They are not only fun to make but they are fun to eat. We love dipping them in our favorite dipping sauce (tahini dipping sauce is photographed); ranch ketchup, or bbq sauce are just as delicious.
I hope you love this recipe, just as much as we do.
Should you have any questions, please do not hesitate to ask.
Crispy Sweet Potato Fries
- 2 sweet potatoes (medium size)
- 3/4 cup grapeseed oil or extra virgin olive oil (3/4 to 1 cup depending on your frying plan)
- 3/4 cup arrowroot (cornstarch is perfectly fine)
- 1/2 tsp salt (season to taste)
- Remove skin, wash, and spiralize sweet potatoes. If you do not have a spiralizer, thinly cut sweet potatoes. Add to bowl of water and allow to sit for at least 1 hour (if time permits).
- Add grapeseed oil to frying pan and heat oil to 350 degrees. Drain water from spiralized sweet potatoes, pat dry with paper towel, dredge in arrowroot and shake to remove excess starch. Add to preheated oil and fry for 3 to 5 minutes. Flip fries over and fry for an additional 3 to 5 minutes. Work in batches if necessary.
- When fries has reached your desired crispiness, remove from oil and place on baking rack and season with salt while fries are piping hot.
- Serve immediately with our without dipping sauce and ENJOY