Side Dishes
America's Test Kitchen's sweet potato fries recipe delivers the perfect balance of crispy edges and tender centers—double-frying ensures restaurant-quality crunch without burning. The secret lies in precise slicing, proper drying, and two quick fry cycles that transform starchy sweet potatoes into addictive golden bites.
I've tested countless variations, and this method consistently produces fries that hold their shape and stay crispy even after cooling.
What sets this recipe apart is the foolproof technique that works whether you're frying or baking. For frying, we use a two-stage process—first in cooler oil to cook through, then in hotter oil for that signature crisp.
The baking method achieves similar results with less mess, using an oven technique that mimics the frying process. Either way, the result is sweet potatoes with a caramelized exterior that shatters between your teeth and a moist, flavorful interior.
Seasoning is where the magic happens—smoked paprika and garlic powder add depth, while a pinch of salt enhances natural sweetness. The fries pair beautifully with creamy aioli, spicy mayo, or tangy chipotle sauce, but even plain they're irresistible.
This recipe serves 4 as a side, but trust me, you'll want seconds. The method is simple enough for weeknight dinners but impressive enough for guests.
Pro tip: Let the fries rest for 5 minutes after cooking—they'll stay crispier longer. For extra indulgence, sprinkle with flaky sea salt or grated parmesan before serving.
Whether you're feeding a crowd or just craving something crispy, this method delivers perfectly golden, addictive sweet potato fries every time. Let's get cooking!
Ingredients for america's test kitchen sweet potato fries
Double-frying magic starts with these 11 ingredients for restaurant-quality sweet potato fries.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes 🍠 | 2 lb | Starchy variety, uniform size |
| Vegetable Oil 🫒 | 3 cups | High smoke point preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for flavor |
| Cornstarch 🌾 | 2 tbsp | For extra crispiness |
| Lemon Juice 🍋 | 1 tbsp | Brightens flavor |
| Olive Oil 🫒 | 1 tbsp | For tossing after frying |
| Flaky Sea Salt 🧂 | 1 tbsp | Optional garnish |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, optional |
The sweet potatoes are non-negotiable here—Beauregard or Jewel varieties have the right starch-to-sugar balance. Trader Joe's and Whole Foods carry them year-round, but check the produce section for uniformly shaped tubers (smaller ones fry faster). Avoid fibrous or overly sweet varieties like Purple Sweet Potatoes. For best results, let them sit at room temperature for 30 minutes before cutting—they'll crisp up better. The oil matters too: vegetable or canola oil works perfectly, but avoid olive oil (it burns too easily).
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on cornstarch? All-purpose flour at the same amount works in a pinch, though cornstarch gives that signature crunch. The lemon juice is key—it prevents browning and brightens the flavor. For extra indulgence, swap the olive oil toss for garlic aioli or chipotle mayo. Pro tip: If you're baking instead of frying, use avocado oil spray for that crispy texture without deep-frying.
Sweet potatoes keep 5-7 days in the fridge, but cut ones should be fried within 2 hours. The seasoning mix (paprika, garlic powder, salt) stays fresh for 3 months in an airtight container. For meal prep, fry a big batch, let cool completely, then store in a single layer on a baking sheet before transferring to containers. They'll stay crispy for 3-4 days this way. Freeze extras for up to 2 months—just reheat in a 400°F oven for 10-12 minutes.
Why You'll Love This Recipe
- No-Fuss Prep: I swear, these fries take less effort than ordering takeout. Just peel, cut, and toss—no fancy techniques. The key is the double-fry method (yes, it’s worth it), but even that’s just a few minutes of your time.
- Smoky Garlic Magic: That smoked paprika and garlic powder combo? Chef’s kiss. The fries get this perfect balance of crispy outside and tender inside, with just enough smokiness to make them feel like a restaurant side—without the hassle.
- Game for Any Meal: Between us, these work everywhere. Toss them on a burger night, serve them as a snack with ketchup or aioli, or even pack extras for lunch. My kids grab them cold from the fridge—no judgment here.
- Budget Crispy Victory: Sweet potatoes are cheap, and this recipe stretches them far. Plus, the leftovers? Still crispy when reheated (thanks to the oil trick). Honestly, it’s the kind of side that makes grocery day feel like a win.
Step-by-step instructions for america's Test Kitchen sweet potato fries
Here's the foolproof method that delivers restaurant-quality fries with a perfect double-crisp texture.
Prepare and Cut the Sweet Potatoes
Peel the 2 lb sweet potatoes using a vegetable peeler or sharp knife. I prefer to leave them whole until cutting to minimize oxidation. Cut each potato into 3 equal-length sticks—about 3 to 4 inches long and ½ inch thick. Uniform size ensures even cooking.
Place the cut potatoes in a large bowl and immediately toss with the 1 tbsp lemon juice. This prevents browning and adds a subtle brightness to the flavor. Let them sit for 5 minutes while you prepare the seasoning mix. The acid in the lemon juice also helps tenderize the potatoes slightly for better texture.
Season the Fries
In a small bowl, whisk together the 1 tbsp smoked paprika, 1 tsp garlic powder, 1.5 tsp salt, and 0.5 tsp black pepper. Add the 2 tbsp cornstarch to the bowl and mix until completely combined. The cornstarch is key—it creates that irresistible crispy exterior through a process called dextrinization.
Transfer the seasoning mix to a large resealable plastic bag. Add the lemon juice-tossed sweet potato sticks and seal the bag. Shake vigorously for 30 seconds to ensure every stick is evenly coated. Let the seasoned fries rest for 10 minutes while you heat the oil. This resting time allows the seasoning to adhere better and the cornstarch to start working its magic.
First Fry for Maximum Crispiness
Pour the 3 cups vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 325°F, using a deep-fry thermometer to monitor the temperature precisely. When the oil reaches temperature, carefully add the seasoned sweet potato sticks in a single layer—don't overcrowd the pot or the temperature will drop.
Fry the potatoes for 8 to 10 minutes, stirring occasionally, until they're tender when pierced with a skewer but still slightly underdone at the center. The goal is to cook them through while maintaining enough moisture inside for that perfect second fry. Remove the fries with a slotted spoon and drain on a wire rack set over a baking sheet. This rack allows air to circulate, preventing sogginess.
Second Fry for Double-Crisp Texture
Increase the oil temperature to 375°F. Working in batches if needed, return the first-fried potatoes to the hot oil. Fry for 2 to 3 minutes until they're golden brown and crispy all over. The high heat in this second fry creates that satisfying crunch while sealing in the moisture from the first fry.
Remove the fries with tongs and transfer them to a paper towel-lined plate. Immediately toss them with the 1 tbsp olive oil to enhance their flavor and add a subtle richness. Sprinkle with the 1 tbsp flaky sea salt and the 0.25 cup freshly grated Parmesan cheese while they're still hot. The cheese adds a savory depth that pairs perfectly with the smoky, crispy fries.
Serve Immediately
Serve the sweet potato fries immediately while they're at their crispiest. Arrange them on a serving platter and garnish with additional flaky sea salt if desired. These fries are best enjoyed right away—they'll lose their crispiness as they cool. Pair them with your favorite dipping sauce or a simple aioli for the ultimate snack experience.
Real talk: if you find your fries losing crispiness too quickly, keep them warm in a 200°F oven on a wire rack for up to 10 minutes. But honestly, they're best straight from the fryer—this is where their magic happens.
Pro Tips For Making America'S Test Kitchen Sweet Potato Fries
- CUT FRIES IN EVEN STICKS: The recipe calls for ¼-inch thick sticks, but I learned the hard way—uneven cuts mean uneven cooking. Grab a ruler or measuring guide and slice them all the same thickness. Yes, it takes a minute, but the fries will crisp up together instead of some turning to mush while others stay raw.
- DON’T SKIP THE COLD WATER SOAK: After slicing, the recipe says to soak the fries in cold water for 30 minutes. I used to skip it, thinking it was overkill, but it actually washes off excess starch so they crisp instead of sticking together. Drain and pat very dry before frying—wet fries steam instead of brown.
- USE A THERMOMETER FOR OIL TEMP: The recipe says "medium-high heat," but that’s vague. Aim for 350°F (175°C) for the first fry and 375°F (190°C) for the second. I used to eyeball it and ended up with greasy fries or burnt edges. A cheap instant-read thermometer makes this foolproof—drop a fry in and check before batch-cooking.
- SALT AFTER THE SECOND FRY: The recipe suggests salting before the first fry, but I’ve found salting after the second fry (when they’re fully crisp) makes a real difference. The salt sticks better to dry fries, and you won’t end up with a salty oil bath. Sprinkle right out of the oven—it’s the only time I’ll admit to being lazy and not prepping spices ahead.
Regional styles of this recipe
Southern Smoky Style
In the South, sweet potato fries get a bold smoky kick with extra smoked paprika (1.5 tbsp total) and a dash of cayenne pepper (½ tsp). Serve with a side of creamy coleslaw and a drizzle of honey mustard> for that classic Southern BBQ vibe.
I like to add ½ tsp onion powder to the seasoning mix for extra depth. This version is perfect for tailgates or family gatherings. 🌶️
Northwest Maple-Glazed
Up north, sweet potato fries take on a sweet-and-savory twist with a maple glaze. After the second fry, toss the hot fries with 2 tbsp pure maple syrup> and ½ tsp cinnamon, then finish with a sprinkle of crushed pecans.
This works beautifully with bacon-wrapped chicken> or as a side for breakfast brunch. The maple balances the smokiness while adding a touch of sweetness that kids and adults love. 🍁
Southwest Chipotle-Lime
For a Southwest-inspired version, boost the seasoning with 1 tsp chipotle powder> and ½ tsp cumin>. After frying, squeeze 1 tbsp lime juice> over the fries and garnish with chopped cilantro> and crumbled cotija cheese>.
Serve with a side of guacamole or salsa verde> for a fiesta-worthy dish. This version is ideal for Taco Tuesday or game day spreads. 🌵
Midwest Cheddar-Jalapeño
The Midwest loves its cheesy, spicy flavors, so this version includes ½ cup shredded sharp cheddar> mixed into the seasoning before the second fry. Add ½ tsp jalapeño powder> for heat and finish with chopped green onions>.
Pair these with a cool ranch or blue cheese dressing> for dipping. This hearty version is a crowd-pleaser at football games or potlucks. 🧀
East Coast Garlic-Herb
On the East Coast, sweet potato fries get a garlicky, herby twist>. After the second fry, toss the fries with 1 tbsp chopped fresh parsley>, ½ tsp dried thyme>, and 1 minced garlic clove>.
Finish with a drizzle of lemon aioli> for brightness. This version pairs perfectly with grilled shrimp or lobster rolls>. The herbs add a fresh, aromatic note that complements the smoky seasoning. 🧄
Pacific Northwest Truffle
For a gourmet touch, the Pacific Northwest elevates sweet potato fries with truffle oil>. After frying, toss the hot fries with 1 tbsp truffle oil> and ½ tsp black truffle salt>.
Garnish with microgreens or edible flowers> for an elegant presentation. Serve with a white truffle aioli**> for a restaurant-worthy dish. This version is perfect for special occasions or impressing dinner guests. ✨
Nutrition facts
Frequently asked questions
Why do I need to use two frying stages?
The double-fry method is key for that perfect texture! The first fry at 325°F cooks the potatoes through while keeping them tender inside. The second fry at 375°F creates that irresistible crispy exterior by caramelizing the cornstarch coating. Skipping the second fry means you'll miss out on that satisfying crunch.
Can I bake these sweet potato fries instead of frying?
For baking, toss the seasoned fries with 1 tbsp avocado oil and spread them in a single layer on a parchment-lined baking sheet. Bake at 425°F for 25-30 minutes, flipping halfway through. The oven method gives you slightly less crispiness but is much healthier and less messy.
What's the best way to store leftover fries?
For maximum crispiness, store them in a single layer on a wire rack inside an airtight container. They'll stay crisp for 3-4 days at room temperature. If reheating, use a 400°F oven for 5-7 minutes or an air fryer at 375°F for 3 minutes. Microwaving makes them soggy—avoid it!
Why do my sweet potato fries turn out mushy?
Overcrowding the fryer or not drying them properly are the most common causes. Always pat the cut potatoes completely dry before seasoning, and fry in small batches. Also, make sure your oil temperature stays consistent—using a thermometer helps. If they're still mushy, try adding 1 extra tbsp cornstarch to the seasoning mix.
What are the best dipping sauces for these fries?
Classic choices include creamy garlic aioli, spicy chipotle mayo, or tangy sriracha ketchup. For something lighter, try Greek yogurt mixed with lemon juice and dill. The smoky flavor of the fries pairs especially well with cool, creamy sauces that balance their richness.