These fried sweet potatoes are crispy on the outside, tender on the inside, and packed with flavor. They’re pan-fried in a cast-iron skillet with just a bit of oil, making them easy to whip up at home without the need for deep frying.
The simple seasoning of paprika, garlic, and salt adds just the right balance of smoky, savory, and sweet notes, and they’re finished with a sprinkle of fresh parsley for a pop of color. Whether you serve them as a snack, a side dish, or an appetizer with your favorite dipping sauce, these fried sweet potatoes are sure to disappear fast.
They’re also naturally gluten-free, vegan and paleo.
What’s To Love
- Crispy and tender – perfectly golden on the outside while staying soft and sweet inside.
- Simple ingredients – just a few pantry staples and fresh sweet potatoes.
- Versatile – enjoy as a snack, side dish, or pair with your favorite dipping sauces.
- Skillet fried – no need for deep frying, making them easier and less messy.
Ingredient notes
Please scroll down for the full recipe! These are just notes on select ingredients.
- Sweet potatoes – slice them evenly into rounds so they cook at the same rate. Thicker slices may not crisp as well.
- Oil – olive oil works well, but you can use avocado oil, canola oil, or another neutral oil you prefer for frying.
- Paprika – smoked paprika adds depth, but sweet or hot paprika works just as well, depending on your flavor preference.
- Garnish – fresh parsley adds brightness, but cilantro, chives, or green onions are also nice options.
How to make them
- Start by peeling and slicing the sweet potatoes into thin, even rounds.
- Soak the slices in cold water for a few hours, then drain and dry them thoroughly. This helps them crisp up in the pan.
- While they’re soaking, mix together the spice blend.
- Heat oil in a cast-iron skillet and arrange the slices in a single layer, avoiding overcrowding. Cook on medium to medium-low heat until golden brown on one side, then flip and cook until tender and browned on the other side.
- Once done, transfer to a paper towel-lined plate, sprinkle with your seasoning mix, and garnish with fresh parsley before serving.
Tips for Success
- Soak the slices – a 2–12 hour soak in cold water helps reduce starch for crispier results.
- Dry thoroughly – moisture prevents crisping, so pat the slices completely dry before frying.
- Watch the heat – too high and they’ll burn, too low and they won’t brown. Medium to medium-low is best.
- Don’t overcrowd the skillet – fry in batches so each slice gets evenly cooked.
- Season after frying – sprinkling the spice blend right after frying ensures it sticks without burning.
How to make ahead and store
You can peel and slice the sweet potatoes a few hours in advance. Keep them submerged in cold water in the refrigerator until ready to cook, then drain and pat dry before frying.
The spice mix can be made months ahead of time and kept in a jar.
Leftover fried sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or an air fryer to bring back some crispness. Freezing is not recommended as the texture becomes soggy once thawed.
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Fried Sweet Potatoes Recipe
Ingredients
- 2 medium sweet potatoes mine were 330 with the peel, total, and 297 grams peeled
- 2 tablespoons olive oil or whatever oil you like to fry with
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder or granulated garlic
- 1/2 teaspoon paprika you can use hot or sweet (regular or smoked)
Instructions
- Peel the sweet potatoes.2 medium sweet potatoes
- Slice into rounds about .5 cm thick, ensuring even thickness for consistent cooking. For the photos, I’d probably discard the end pieces since they’re pointy.
- Soak the slices in cold water for 2-12 hours. This helps reduce excess starch, resulting in a crispier exterior. After soaking, rinse, drain and pat the slices completely dry with paper towels.
- Meanwhile, mix together the salt, garlic powder and paprika in a small bowl.1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon paprika
- Heat oil in a large cast-iron pan over medium heat. Ensure the oil is evenly distributed to prevent sticking.2 tablespoons olive oil
- Arrange the sweet potato slices in a single layer in the pan, avoiding overcrowding. Reduce the heat slightly to medium-low to medium to allow even cooking. I did mine at about 3.5 out of 8. You don't want the heat so high that the potatoes start to burn, but you want it high enough that they actually brown. If you notice the oil running low in certain spots (this happened in the middle of my pan the first time I made them), add a little more oil as needed to prevent the potatoes from burning at the edges.
- Cook for about 7-8 minutes, occasionally checking to make sure they’re not overbrowning.
- Check for a golden-brown color on the underside. Flip each slice carefully and cook for another 7-8 minutes. Adjust the heat as needed to prevent burning while ensuring they cook through.
- Once they're browned and tender, they're ready.
- Transfer to a plate lined with paper towels to absorb excess oil. Sprinkle the seasoning evenly over the slices and toss gently to coat.
- If they look a little too oily, you can pat off a bit of the grease with paper towels. Serve immediately.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
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