Sweet Potatoes Recipe

Prep and cut

Peel the sweet potatoes and cut into 1/2- to 3/4-inch thick batons (matchstick-style fries) or chunky wedges—about 2 cups total. Try to keep pieces uniform for even cooking.

Parboil

Place cut sweet potatoes into a large pot and add 1,200 ml water and 1 tablespoon kosher salt. Bring to a gentle simmer and cook until just tender but not falling apart, 6–8 minutes depending on size. Test with a fork; they should offer slight resistance. Drain in a colander and let sit for 5 minutes to steam-dry.

First fry (blanch)

Heat neutral oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). While oil heats, gently toss the drained sweet potato pieces with 3 tablespoons cornstarch in a large bowl to coat evenly—this creates a dry starchy surface for crisping. Fry in batches (do not overcrowd) for 3–4 minutes until a pale golden crust forms but pieces are still tender. Remove with a slotted spoon to a wire rack set over a sheet tray to drain and cool. Let rest 10–15 minutes.

Second fry (dry)

Increase oil temperature to 375°F (190°C). Fry the cooled pieces again in batches for 1–2 minutes to further dehydrate and set the crust. Remove to the rack and let cool 5–10 minutes.

Final fry (crisp)

Maintain oil at 375°F (190°C). For maximum crispness, return pieces for a final quick fry for 1–1.5 minutes until deep golden and very crisp. Transfer to the wire rack and immediately season with 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper. Keep warm in a 200°F (95°C) oven if needed while you finish the sauces.

Combine 2 tablespoons rice vinegar, 1.5 tablespoons light brown sugar, 1 teaspoon soy sauce, 1 tablespoon fresh lime juice and 2 tablespoons water in a small saucepan over medium heat. Stir until sugar dissolves. Mix 1 teaspoon cornstarch with a little cold water to make a smooth slurry and whisk into the saucepan. Bring to a gentle simmer and cook until slightly thickened, about 1 minute. Taste and adjust balance: add a pinch more sugar for sweetness or a few drops more vinegar for tang. Remove from heat and keep warm.

Make the chili crisp either ahead or while potatoes are frying. Warm 80 ml neutral oil in a small saucepan until it shimmers but is not smoking (about 275–300°F /135–150°C). In a heatproof bowl combine 2 tablespoons dried ancho or guajillo flakes, 1 tablespoon optional smoky flakes (pasilla or chipotle), 1 tablespoon toasted sesame seeds, 2 tablespoons crispy fried garlic, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 3/4 teaspoon fine sea salt, and 1 teaspoon lime zest. Carefully pour the hot oil over the dry mixture — it should sizzle and bloom the aromatics. Stir and let cool to room temperature; the oil will infuse and crisp elements will soften slightly while remaining textural. Taste and adjust salt or lime zest as desired.

Place the triple-cooked sweet potatoes in a large bowl while still warm. Spoon 2–3 tablespoons of the Sweet & Sour Salted Glaze over them and toss gently to coat evenly. Then add 2–3 tablespoons of the Mexican chili crisp (adjust to heat preference) and toss lightly to combine so the crisp and oil cling to the potatoes without making them soggy.

Transfer to a serving platter. Sprinkle chopped cilantro (2 tablespoons), toasted pepitas (2 tablespoons), and 1/2 teaspoon flaky sea salt over the top. Serve immediately so the potatoes remain crisp, with extra chili crisp and glaze on the side.