1. Prep Your Potatoes

• Start with firm, blemish-free sweet potatoes (vibrant orange ones often have great texture). Wash them thoroughly to remove any dirt.
• Using a sturdy vegetable peeler, peel the potatoes completely.
• Slice the sweet potatoes lengthwise into uniform sticks, roughly 1.5 cm (a generous 1/2 inch) thick.                Crispy Tip: Keeping the size consistent helps them cook evenly and crisp up simultaneously.

2. The Cold Soak

• Place the cut sweet potato sticks into a large bowl filled with iced water. Ensure they are fully submerged.
• Let them soak for at least 30 minutes (up to an hour is even better).
• Crispy Tip: This step is vital! Soaking removes excess surface starch. Less starch means less sticking and a much crispier final texture.

3. Dry Them Meticulously

• Drain the fries well.
• Using paper towels or a clean, absorbent kitchen towel, pat the sweet potato sticks completely dry. Remove as much surface moisture as you possibly can.
• Crispy Tip: Don’t skip this or rush it! Any remaining water will turn into steam when it hits the hot oil, directly hindering crisping and leading to soggy fries. Dry equals crispy!

4. The Cornstarch

• Place the thoroughly dried fries in a dry bowl.
• Lightly sprinkle them with cornstarch, tossing gently to ensure a thin, even coating on each stick. A light dusting is all that’s needed.
• Crispy Tip: Cornstarch absorbs any final traces of moisture and creates a light batter-like coating that fries up exceptionally crispy.

5. Prepare the Frying Station

• Select an oil with a high smoke point (like canola, vegetable, avocado, or grapeseed oil). Pour enough into a heavy-bottomed pot or deep fryer to allow the fries to be fully submerged without crowding. Crispy Tip: A heavy-bottomed pot distributes heat evenly, preventing hot spots and promoting uniform cooking.
• Heat the oil precisely to 190°C (374°F). Use a cooking thermometer to verify the temperature.
• Crispy Tip: This temperature is non-negotiable for crispiness. Oil that’s too cool results in greasy, soggy fries. Oil that’s too hot burns the outside before the inside cooks.

6. Fry Smart: Small Batches Only!

• Carefully lower a small batch of the cornstarch-coated sweet potato sticks into the hot oil.
• Crispy Tip: Do NOT overcrowd the pot! Frying too many fries at once drastically lowers the oil temperature, leading to steaming instead of frying, which equals soggy fries. Work in batches.
• Fry each batch for 5-7 minutes, or until they are beautifully golden brown and look visibly crispy.

7. Drain Immediately & Thoroughly

• Using a slotted spoon, spider strainer, or fryer basket, lift the cooked fries out of the hot oil.
• Immediately transfer them onto a plate or wire rack lined with fresh paper towels.
• Crispy Tip: Let the paper towels absorb the excess surface oil right away. This prevents the fries from becoming greasy and helps maintain their crispness as they cool slightly.

8. Season While Hot

• Transfer the drained, still-hot fries to a serving bowl.
• Crispy Tip: Season them immediately while they are hot. The heat helps the salt and spices adhere much better. Sprinkle generously with salt and a dash of paprika (or your preferred seasonings).

9. Serve Hot for Maximum Crunch!

• For the absolute best taste and texture, serve your sweet potato fries straight away while they are warm and at their crispiest. Enjoy them as a snack or side dish!

Quick Recap: Top Tips for Crispy Sweet Potato Fries

1. Soak: Use iced water to remove surface starch.
2. Dry: Pat completely dry to eliminate steam-causing moisture.
3. Coat: Use a light dusting of cornstarch for an extra-crispy crust.
4. Temperature: Fry precisely at 190°C (374°F).
5. Batches: Fry in small batches to maintain oil temperature.
6. Drain: Remove excess oil immediately on paper towels.
7. Season: Season while hot.