🍟 Sweet Potato Fries
Sweet potato fries are sticks of orange sweet potato deep-fried until crisp on the outside and soft inside, then sprinkled with salt. Compared with regular fries they are slightly sweeter, with a more delicate crust that browns quickly. They are served as a side with burgers, sandwiches and grilled meats, or as a snack with a dip.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g sweet potatoes
- vegetable oil for deep-frying
- 1 tbsp cornstarch (optional)
- salt
Method
- Peel the sweet potatoes and cut them into sticks about 1 cm thick.
- Soak in cold water for 20 minutes, then dry thoroughly; toss with cornstarch if using.
- Heat the oil to 170–180 °C and fry in small batches for 4–6 minutes until crisp.
- Drain on paper towels, salt immediately and serve hot.
How to make it lighter
- Bake them at 220 °C with 1 tbsp oil instead of deep-frying — 1 tbsp oil ≈ 120 kcal.
- Cut thicker wedges: they absorb less oil than thin fries.
- Share a portion as a side rather than ordering a large serving for yourself.
History
Sweet potato fries became widely popular on restaurant menus in North America in the late 20th century as an alternative to potato fries, and are now common in many countries.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →