Sugar-Free Crispy Fried Sweet Potatoes
Add a guilt-free twist to your comfort food repertoire with this irresistible recipe for Sugar-Free Crispy Fried Sweet Potatoes. Perfectly seasoned with a blend of garlic powder, paprika, and black pepper, these golden wedges deliver a bold flavor that pairs beautifully with their light, crunchy exterior. The secret to their signature crispiness? A cornstarch coating and a soaking step that removes excess starch, ensuring every bite is delightfully satisfying. Fried to perfection in heart-healthy olive oil, this dish is a tempting alternative to traditional fries—and without added sugar, it’s a healthier snack or side dish option. Serve them fresh and hot for maximum crunch and watch them disappear off the plate in seconds!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 4 tablespoons olive oil
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and peel the sweet potatoes. Cut them into evenly sized sticks or wedges, about 1/4 inch thick, to ensure even frying.
Place the sweet potato sticks in a large bowl and cover with cold water. Let them soak for at least 30 minutes to remove excess starch, which helps them become extra crispy.
Drain the sweet potatoes and pat them dry thoroughly with paper towels or a clean kitchen towel.
In a large bowl, toss the dried sweet potato sticks with olive oil until they are well coated.
In a separate small bowl, mix the cornstarch, garlic powder, paprika, salt, and black pepper.
Sprinkle the cornstarch mixture over the sweet potatoes and toss well until they are evenly coated.
Heat a large non-stick frying pan or skillet over medium-high heat. Add enough olive oil to generously cover the bottom of the pan.
Once the oil is hot and shimmering, arrange the sweet potatoes in a single layer in the pan. Do not overcrowd; cook in batches if necessary.
Cook the sweet potatoes for about 4-5 minutes per side, turning them carefully with a spatula until all sides are golden brown and crispy.
Transfer the cooked sweet potatoes to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining sweet potatoes, adding more oil as needed.
Once all sweet potatoes are cooked, serve immediately while hot for the best crispy texture.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.8 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
