Basket Of Sweet Potato Waffle Fries Recipe

Prepare sweet potatoes

Wash and scrub the sweet potatoes well. If desired, peel them; leaving the skin on adds texture and color. Using a mandoline set to the waffle or crinkle setting (or a knife and crinkle cutter), slice the sweet potatoes into 1/8–1/4 inch thick waffle cuts: slice, rotate 90 degrees, and slice again so each piece has the waffle pattern. Try to keep slices uniform so they cook evenly.

Dry and dust

Place the cut waffle fries in a single layer on a clean kitchen towel or paper towels. Pat them thoroughly to remove surface moisture. In a large bowl, whisk together the cornstarch, baking powder, salt, black pepper, smoked paprika, garlic powder, and brown sugar (if using). Add the dried sweet potato wafers to the bowl and toss gently until each piece is lightly and evenly coated with the dry mix.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer so it fills about 2–3 inches; heat to 350°F (175°C). If you do not have a thermometer, test a small piece of sweet potato — it should sizzle steadily when added. Maintain the oil temperature between 325–350°F for best texture.

Fry in batches

Working in small batches (4–6 pieces depending on pot size), carefully lower the coated waffle fries into the hot oil using a spider or slotted spoon. Fry for 3–4 minutes per batch, turning occasionally with the spoon so they cook evenly and develop golden-brown edges. Avoid overcrowding, which drops oil temperature and yields soggy fries.

Drain and season

When fries are crisp and golden, remove them to a tray lined with paper towels or a cooling rack set over a sheet pan to drain. Immediately sprinkle a light pinch of additional kosher salt while still hot, to taste. Repeat frying remaining batches, keeping cooked fries warm in a 200°F (95°C) oven on a rack if desired, so they stay crisp until serving.

Optional double-fry for extra crispness

If you prefer extra-crispy fries, fry the sweet potato waffles for 2–3 minutes at 325°F until they begin to set, drain and rest for 5 minutes, then increase oil to 375°F and fry a second time for 1–2 minutes until deeply golden. Drain and season as above.

Make sriracha-maple mayo: In a small bowl, stir together mayonnaise, sriracha, and maple syrup until smooth. Taste and adjust heat or sweetness. Transfer to a serving ramekin and garnish with a pinch of chopped chives if using.

Make yogurt-herb dip: In another small bowl, whisk yogurt (or sour cream) with apple cider vinegar, chopped chives, and 1/4 teaspoon kosher salt. Chill until ready to serve.