Sweet Potato Fries Recipe

Prepare potatoes

Peel the sweet potatoes (optional) and cut into 1/4–1/2-inch thick sticks. Try to keep size uniform for even cooking. Rinse the cut fries in cold water until the water runs clear to remove excess starch.

Soak and dry

Place the rinsed fries in a bowl of cold water and soak for 30 minutes (or up to 2 hours refrigerated) to further remove starch. Drain and pat completely dry with clean kitchen towels or paper towels—any surface moisture will cause oil splatter.

Coat with cornstarch and seasoning

In a large bowl, toss the dried sweet potato sticks with cornstarch, salt, and pepper until evenly coated. The cornstarch forms a light barrier that aids crisping.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1–1.5 cups depending on pan). Heat over medium-high until a deep-fry thermometer registers 350°F (175°C). If you don't have a thermometer, test by dropping one small piece of potato in; it should sizzle steadily and float.

Fry in batches

Working in small batches (do not overcrowd), gently lower fries into the hot oil with a slotted spoon or spider. Fry for about 3–5 minutes per batch until they are golden at the edges and cooked through. Stir occasionally so they cook evenly. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain. Lightly season again with a pinch of salt immediately after frying, if desired.

Optional double-fry for extra crisp

For extra-crispy fries: after the first fry, let the fries rest 5 minutes. Increase oil temperature to 375°F (190°C) and fry the fries a second time for 1–2 minutes until deeply golden and crisp. Drain as above.

Serve

Arrange fries on a platter while warm and serve immediately with the buttercream dip alongside. The contrast between hot fries and sweet, creamy buttercream is intentional — serve small portions of buttercream so diners can decide how much to use.

Beat butter

In a medium bowl, beat the softened unsalted butter with an electric mixer on medium speed until smooth and slightly paler, about 1–2 minutes.

Add sugar and flavor

Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Once incorporated, add the vanilla extract and salt.

Adjust consistency

Add the heavy cream (or milk) one tablespoon at a time and beat on medium-high until the buttercream is smooth, spreadable, and dip-like—thick but scoopable. If too thick, add a little more cream; if too thin, add a tablespoon more powdered sugar.

Taste and chill

Taste for sweetness and salt balance. If making ahead, cover and refrigerate; bring to room temperature and re-whip lightly before serving to restore creaminess.