Fried Sweet Potatoes Recipe
Crispy on the outside, tender on the inside, these fried sweet potatoes are seasoned to perfection with garlic, paprika, and a touch of salt. Perfect as a side dish or snack, they come together quickly in a cast-iron skillet and can be served with your favorite dipping sauce.
Servings 3
Calories 215kcal
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 salt, 1/2 teaspoon garlic powder, 1/2 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.
Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 471mg | Potassium: 521mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21539IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg