Try this Sweet Potato Fries recipe, or contribute your own.
- pinch of salt
- kosher salt
- fresh cracked pepper
- 2 tbsp lemon juice
- vegetable spiralizer
- high sided pot
- candy / deep fryer thermometer
- 1 large sweet potato peeled and spiral sliced
- 4 cups olive oil (or other frying oil of your choice)
- 1 cup olive oil mayo
- 8-10 cloves roasted garlic smashed
- 1 tbsp lemon zest
- 1 tbsp fresh parsley chopped fine
- Carbohydrate 9.80834291816169 g
- Cholesterol 0 mg
- Fat 0.0657966666854518 g
- Fiber 1.70742500499636 g
- Protein 0.859453333456264 g
- Saturated Fat 0.0172920000028002 g
- Serving Size 1 1 serving (52g)
- Sodium 102.335508334308 mg
- Sugar 8.10091791316533 g
- Trans Fat 0.0173281666744874 g
- Calories 41 calories
Step-by-step
- Add the oil to the high sided pot, ensuring the oil does not go more than â…“ of the way up the pot wall. Heat over medium-high heat to 375 degrees. Once it has reached 375 degrees, increase the heat to high.
- Add the spiralized sweet potato slowly and in small batches to the oil, being careful not to splash or cause a boil over.
- Cook for 1 minute 25 seconds and then remove from the oil. Place on a paper towel lined or racked rimmed baking sheet. Sprinkle with salt.
- Clip the thermometer back onto the pot and bring back to temp. Repeat the earlier steps with remaining sweet potato.
- Add all ingredients to a bowl. Mix well with a fork.
- Serve the aioli with the fries and enjoy! Happy eating.
Standard potato fries rely on high starch and low moisture content to achieve exterior crispness, whereas sweet potatoes present a distinct challenge due to their high sugar content and dense cellular structure. Controlling moisture release and thermal energy transfer prevents the exterior from burning before the interior softens.
Thermal Recovery and Moisture Management
Maintaining the frying oil at 375 degrees Fahrenheit requires monitoring via a candy or deep fryer thermometer clipped to a high-sided pot. Adding cold, spiral-sliced sweet potatoes causes an immediate drop in oil temperature. Introduce the vegetables in small batches to preserve thermal energy and prevent hazardous oil overflow. Fry each batch for precisely one minute and twenty-five seconds to balance starch gelatinization with minimal sugar caramelization. Transfer cooked portions immediately to a paper towel-lined or racked rimmed baking sheet, then apply kosher salt immediately while surface moisture remains active to ensure proper adhesion.
- Dropping too many root vegetables into the pot simultaneously crashes the oil temperature, resulting in greasy texture rather than crispness.
- Utilizing roasted garlic instead of raw cloves in the aioli provides a mellow, sweet flavor profile without the harsh sulfur compounds that dominate unheated garlic.
- Failing to monitor the oil depth relative to the pot wall creates severe safety hazards during the boiling phase of moisture evaporation.
