Sweet Potato Waffle Fries
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Hand-cut sweet potato waffle fries, crispy and seasoned with salt and pepper. Perfect as a snack or side dish.
Ingredients
- 4 medium sweet potatoes
- 3.79 L canola oil
- fine sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.1 mg
- Iron: 0.29 mg
- Magnesium: 11.4 mg
- Phosphorus: 21.1 mg
- Potassium: 152 mg
- Zinc: 0.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 medium sweet potatoes
- 3.79 L canola oil
- fine sea salt
- freshly ground black pepper
Let's Cook
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Step 1.
Trim the ends off 4 medium sweet potatoes. Using a waffle cutter, slice them into ¼-inch-thick rounds, rotating the potato 90 degrees after each cut to create the waffle pattern.
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Step 2.
In a large, heavy soup pot, Dutch oven, or deep fryer, heat about 4 quarts canola oil to 375°F. Use a deep-fry thermometer to monitor the temperature.
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Step 3.
When the oil is hot, add a few handfuls of sweet potato rounds one at a time (like putting coins into a parking meter) to prevent splashing. Fry, turning occasionally and stirring to redistribute, until browned on both sides, 4 to 5 minutes.
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Step 4.
Transfer the fried potatoes to a wire rack set over a paper towel–lined baking sheet to drain. Season immediately with fine sea salt and freshly ground black pepper.
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Step 5.
Repeat with the remaining sweet potato rounds, allowing the oil to come back up to 375°F between batches. Adjust the heat as needed. Serve immediately, or keep warm on a baking sheet in a 250°F oven.