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Crispy Fried Sweet Potatoes with Garlic and Paprika Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: Ivy
  • Prep Time: 10 minutes (plus 2-12 hours soaking time)
  • Cook Time: 15-16 minutes
  • Total Time: 2 hours 30 minutes (including soaking)
  • Yield: 3 servings
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Description

Crispy and flavorful fried sweet potatoes cooked to golden perfection in a cast-iron pan. This easy recipe involves soaking the sweet potato slices to reduce starch for a crispier exterior, then pan-frying them with a simple seasoning blend of salt, garlic powder, and paprika. Perfect as a savory side dish or snack.

Ingredients

Sweet Potatoes

  • 2 medium sweet potatoes (approximately 330 grams with peel, 297 grams peeled)

Seasoning

  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (or granulated garlic)
  • 1/2 teaspoon paprika (hot, sweet, regular, or smoked)

Cooking Oil

  • 2 tablespoons olive oil (or preferred frying oil)

Instructions

  1. Peel the sweet potatoes: Remove the skin completely to prepare for even slicing.
  2. Slice evenly: Cut the sweet potatoes into rounds about 0.5 cm thick, discarding any end pieces that are too pointy for uniform cooking.
  3. Soak in cold water: Place the slices in cold water for 2 to 12 hours to reduce excess starch, which helps achieve a crispier texture after frying. After soaking, rinse them, drain thoroughly, and pat dry with paper towels.
  4. Prepare the seasoning: In a small bowl, mix together salt, garlic powder, and paprika to create the spice blend.
  5. Heat the oil: Pour 2 tablespoons of olive oil into a large cast-iron pan and heat over medium heat. Ensure the oil coats the pan evenly to prevent sticking.
  6. Arrange slices in pan: Place the sweet potato rounds in a single layer without overcrowding to allow even cooking. Reduce heat to medium-low or medium (about 3.5 out of 8) to avoid burning while browning evenly. Add more oil if needed during cooking.
  7. Cook first side: Fry the slices for 7-8 minutes, monitoring closely to prevent excessive browning or burning.
  8. Flip and cook second side: When the underside is golden-brown, carefully flip each slice and cook for another 7-8 minutes. Adjust heat as necessary to maintain even cooking.
  9. Check tenderness and color: Once the slices are browned and tender, remove them from the heat.
  10. Drain excess oil and season: Transfer the fried sweet potatoes to a plate lined with paper towels to absorb extra oil. Sprinkle the seasoning blend evenly over the slices and toss gently to coat.
  11. Final touch and serve: If they appear too greasy, pat off additional oil with paper towels. Serve immediately while hot and crispy.

Notes

  • Soaking the sweet potato slices is key to achieving a crispier texture by removing excess starch.
  • Maintain medium to medium-low heat to avoid burning and ensure the potatoes cook through evenly.
  • Use a heavy-bottomed pan like cast iron for best heat distribution and crispiness.
  • Feel free to experiment with paprika varieties (smoked, sweet, or hot) according to your flavor preference.
  • Serve as a side dish or snack; great with dips or alongside grilled meats and vegetables.

Find it online: https://ivysrecipes.com/crispy-fried-sweet-potatoes-with-garlic-and-paprika-recipe/