Crispy Sweet Potato Sticks
Crispy Sweet Potato Sticks
Deep-Frying Sweet Potato Sticks to Golden Perfection
Today, I spent hours in front of the sink, cooking, cleaning, and cooking some more! It feels like I’ve done an endless amount of dishes. Somehow, I even managed to take all the photos for tomorrow’s post this evening. I’ll try to film it more leisurely tomorrow. Remembering the sweet potatoes I bought at the market the other day, I decided to make sweet potato sticks – a delightful snack!
Essential Ingredients- Sweet potatoes (2-3 medium-sized)
- Water (for soaking)
- Cooking oil (generous amount for deep-frying)
Cooking Instructions
Step 1
Thoroughly wash the sweet potatoes, then peel them. Slice them into stick shapes of your desired size, approximately 1 cm thick for even cooking. To prevent browning and remove excess starch for extra crispiness, soak the cut sweet potato sticks in cold water for about 10 minutes.
Step 2
Drain the soaked sweet potato sticks and place them in a colander. Use kitchen towels to meticulously pat dry each sweet potato stick. Removing all surface moisture is crucial; otherwise, the oil might splatter dangerously, and the sticks might not become crispy.
Step 3
Heat a deep pot or wok with a generous amount of cooking oil over medium heat. The ideal oil temperature for frying is around 170°C (340°F). You can test this by inserting a wooden chopstick into the oil; if small bubbles continuously rise around it, the oil is ready.
Step 4
Carefully add the dried sweet potato sticks to the hot oil, and fry them for about 2-3 minutes for the first fry. Be mindful not to overcrowd the pot, as this can lower the oil temperature. Gently stir the sticks with chopsticks as they cook. This initial fry cooks the inside and lightly hardens the exterior, preparing them for the second fry which will make them extra crispy. Remove the partially fried sticks and let them drain briefly.
Step 5
Increase the heat slightly and return the sweet potato sticks to the hot oil for a second fry, cooking them for another 2-3 minutes until they turn a beautiful golden brown and are thoroughly crispy. Frying them again at a slightly higher temperature ensures a wonderfully crisp exterior and a tender, sweet interior. Once they reach a nice golden hue, remove them from the oil, drain on kitchen towels, and enjoy immediately while they are warm and at their crispiest!
