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Savory Fried Sweet Potatoes

Sweet potatoes are coated in a savory spiced batter and fried to golden perfection.

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This recipe is part of our Family Dinner Book Club menu for Freedom Soup.

overhead shot of fried sweet potatoes

Tips for making Savory Fried Sweet Potatoes

-Start with just 1 battered slice of sweet potato to test the heat of your oil. The oil should bubble gently. If it does not bubble at all, then the oil is too cold. If it sputters wildly, then the oil is too hot.
-Don’t crowd the pan. Work in batches of 5-7 slices at a time to allow ample space for the sweet potatoes to fry evenly.
-Set up a metal cooling rack over several layers of paper towels or newspaper to drain the fried sweet potatoes. Draining on a cooling rack allows for better air circulation and will prevent the batter from becoming soggy.

Tools for making Savory Fried Sweet Potatoes

Large, heavy skillet. Cast iron is great for frying. I also love my high-sided saute pan.
Medium and Small mixing bowls
Chef’s knife, whisk, slotted spoon or spider strainer, cutting board
Metal cooling rack

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For the times when you need to indulge in salty fried foods:
Crispy Fried Chicken
Vegetable Tempura

overhead shot of fried sweet potatoes
Yield: serves 8-10

Savory Fried Sweet Potatoes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Savory Fried Sweet Potatoes are a satisfying little snack.


  • 3 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
  • 1 large egg
  • 3/4 cup water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup finely chopped parsley
  • 1 scallion, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • peanut or safflower oil, for frying


1. Place the sliced sweet potatoes in a bowl and cover with cold water. Soak while you mix the batter.

2. In a small mixing bowl, whisk together the water and egg. Add the flour and baking soda, and whisk until smooth.

3. Add the parsley, scallion, garlic, salt, thyme, and pepper. Whisk to combine well.

4. In a large, heavy skillet, heat the oil over medium-high heat.

5. Drain the sweet potatoes and pat dry. One at a time, dip a slice of sweet potato into the batter to coat and then immediately place into the hot oil. Fry until golden brown, about 2 minutes on each side. Remove with a slotted spoon to a cooling rack to drain.

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