Crispy Sweet Potatoes Recipe

Prepare potatoes

Peel (optional) and cut the sweet potatoes into 1/3- to 1/2-inch thick fries or wedges so they cook evenly. Rinse the cut potatoes under cold water until the water runs clearer to remove surface starch, then drain and pat completely dry with a kitchen towel or paper towels.

Coat potatoes

Place the dried sweet potato pieces in a large bowl. Sprinkle the cornstarch, garam masala, salt, and black pepper over the potatoes. Toss thoroughly so each piece has a light, even coating of cornstarch and spices.

Heat oil

Pour the vegetable oil into a large, heavy skillet (cast iron preferred) or a wide pot to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a small piece of potato sizzles gently when added.

Fry in batches

Working in a single layer and not overcrowding the pan, add a batch of coated sweet potatoes to the hot oil. Fry 3–5 minutes per side until golden brown and crisp; total time will depend on thickness. Use a slotted spatula to flip pieces and remove them when crisp and cooked through. Transfer to a paper-towel-lined tray and season immediately with a light pinch of salt. Repeat with remaining potatoes.

Alternative: Oven option

To bake instead of fry, preheat oven to 425°F (220°C). Toss the coated sweet potatoes with 2–3 tablespoons neutral oil until evenly coated. Spread in a single layer on a parchment-lined baking sheet and bake 20–30 minutes, turning once halfway, until edges are crisp and browned.

Finish

When all batches are cooked, arrange the crispy sweet potatoes on a serving platter and sprinkle sliced scallions and toasted sesame seeds (if using) over the top. Toss gently just before serving to distribute scallion.

In a small bowl, whisk together the mayonnaise, white miso paste, gochujang (or preferred chili paste), rice vinegar, lemon juice, and grated garlic until smooth. If the aioli is too thick, whisk in water 1 teaspoon at a time until it reaches a creamy, dipping consistency. Taste and adjust seasoning with salt or extra lemon/rice vinegar if needed.

Transfer aioli to a squeeze bottle or small bowl for serving. Chill briefly if you prefer it cold; the flavors meld nicely after 15–30 minutes.

Serve the crispy sweet potatoes hot with the miso chili aioli on the side for dipping. Garnish with additional scallion, a sprinkle of garam masala if desired, and chopped cilantro for brightness.