18 Crispy Fried Sweet Potato Recipes Delicious

Craving that perfect crunch? Sweet potatoes aren’t just for pies—they’re the star of crispy, golden fried goodness! Whether you’re after quick weeknight bites, game-day snacks, or cozy comfort food, we’ve got 18 irresistible recipes that’ll have you reaching for the skillet. From spicy twists to sweet-and-savory delights, these dishes are sure to become your new favorites. Ready to fry up some magic? Let’s dig in!

Spicy Fried Sweet Potato Wedges

These crispy, golden wedges pack a punch with smoky heat and caramelized sweetness—perfect for game day or a weeknight snack with attitude.

Ingredients:

• 2 large sweet potatoes, cut into ½-inch wedges
• ¼ cup cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• 1 tsp brown sugar
• 1 tsp salt
• ½ cup vegetable oil (for frying)
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Toss sweet potato wedges with ¼ cup cornstarch until evenly coated.
2. In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp cayenne pepper, 1 tsp brown sugar, and 1 tsp salt.
3. Heat ½ cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry wedges in batches for 3–4 minutes per side until crispy and deeply golden. Drain on paper towels.
4. While hot, sprinkle wedges with the spice mix and toss gently. Garnish with 2 tbsp chopped cilantro.

The cornstarch trick gives these wedges an extra-crunchy shell, while the cayenne and brown sugar balance heat with a touch of molasses richness.

Tip: For extra crispiness, let the coated wedges sit for 10 minutes before frying—this helps the cornstarch adhere.

Honey Glazed Fried Sweet Potato Bites

These crispy-on-the-outside, tender-on-the-inside bites are drizzled with a sticky-sweet glaze that makes them downright addictive.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 cup honey
• 1 tbsp soy sauce
• 1 tbsp unsalted butter
• Vegetable oil, for frying

Instructions:

1. In a large bowl, toss sweet potato cubes with cornstarch, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika until evenly coated.
2. Heat 1 inch of vegetable oil in a heavy pot to 350°F. Fry sweet potatoes in batches for 3-4 minutes per batch until golden and crisp. Drain on paper towels.
3. In a small saucepan over low heat, combine 1/4 cup honey, 1 tbsp soy sauce, and 1 tbsp butter. Stir until melted and bubbly, about 2 minutes.
4. Drizzle glaze over warm sweet potato bites and toss gently to coat.

The magic here is the contrast between the crunchy exterior and the caramel-like glaze that clings to every nook – you’ll want to double the batch!

Tip: For extra crispiness, let the coated sweet potatoes sit for 10 minutes before frying to allow the cornstarch to hydrate.

Garlic Parmesan Fried Sweet Potato Fries

These crispy, savory-sweet fries are tossed in garlicky parmesan goodness—perfect for game day or a cozy night in.

Ingredients:

• 2 large sweet potatoes, cut into 1/4-inch sticks
• 1/4 cup grated parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Toss sweet potatoes with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread fries in a single layer on a baking sheet. Bake for 20 minutes, flip, then bake another 10–15 minutes until crispy and golden.
3. Immediately sprinkle hot fries with 1/4 cup parmesan cheese and toss gently to melt. Garnish with 2 tbsp fresh parsley.

The double-hit of garlic powder and fresh parsley gives these fries a punchy, herby finish that’ll have everyone reaching for seconds.

Tip: For extra crunch, broil for 1–2 minutes after baking—just watch closely to avoid burning!

Cinnamon Sugar Fried Sweet Potato Chips

These crispy, caramelized sweet potato chips are dangerously snackable—tossed in warm cinnamon sugar straight from the fryer for an irresistible sweet-and-savory crunch.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), peeled and thinly sliced into 1/8-inch rounds
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/2 tsp fine sea salt
• 2 cups vegetable oil (for frying)

Instructions:

1. In a small bowl, whisk together 1/2 cup sugar, 1 tbsp cinnamon, and 1/2 tsp salt. Set aside.
2. Heat 2 cups vegetable oil in a heavy pot (like a Dutch oven) over medium-high heat to 350°F. Use a candy thermometer to monitor.
3. Working in batches to avoid crowding, fry sweet potato slices for 3–4 minutes, flipping once, until golden brown and crisp. Transfer to a paper towel-lined tray to drain.
4. While still hot, toss each batch in the cinnamon sugar mixture until evenly coated. Serve immediately.

The magic here? The sugar melts slightly into a glossy glaze, creating a crackly shell that contrasts perfectly with the tender potato inside.

Tip: For extra-thin chips, use a mandoline slicer—just watch your fingers!

Maple Bacon Fried Sweet Potato Cubes

These crispy-on-the-outside, tender-on-the-inside sweet potato cubes are glazed with maple and studded with salty bacon—a sweet-savory bite you’ll crave all season.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into ½-inch cubes
• 4 slices thick-cut bacon, chopped
• 2 tbsp pure maple syrup
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–6 minutes. Transfer to a paper towel-lined plate, leaving the bacon fat in the skillet.
2. Add the olive oil to the skillet, then toss in the sweet potato cubes. Sprinkle with the smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 12–15 minutes until the potatoes are golden and fork-tender.
3. Drizzle the maple syrup over the sweet potatoes and stir to coat evenly. Add the cooked bacon back to the skillet and toss everything together for 1–2 minutes until glazed.
4. Garnish with fresh parsley if using, and serve warm.

The magic here? The maple syrup caramelizes just enough to cling to every nook of the sweet potatoes, while the bacon adds a smoky crunch that’s downright addictive.

Tip: For extra crispiness, spread the cooked cubes on a baking sheet and broil for 1–2 minutes before adding the maple and bacon.

Curry Spiced Fried Sweet Potato Sticks

These crispy, golden sweet potato sticks pack a punch with warm curry spices—perfect for snacking straight off the tray or dunking into cool yogurt dip.

Ingredients

• 2 large sweet potatoes (about 1.5 lbs), cut into 1/2-inch-thick sticks
• 1/4 cup cornstarch
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1 cup vegetable oil, for frying

Instructions

1. Toss the sweet potato sticks with 1/4 cup cornstarch until evenly coated. Shake off excess.
2. In a small bowl, mix 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne pepper (if using).
3. Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry the sticks in batches for 3–4 minutes per side, until crispy and browned. Drain on paper towels.
4. While still hot, sprinkle the spice mix over the sticks and toss gently to coat.

The double hit of cornstarch and high-heat frying gives these sticks an irresistible crunch, while the curry blend adds earthy-sweet depth. Tip: For extra tang, serve with a quick dip of Greek yogurt mixed with lemon juice and a pinch of salt.

Rosemary Herb Fried Sweet Potato Slices

These crispy, golden sweet potato slices are infused with fragrant rosemary and a touch of garlic—perfect for a quick side or snack that feels a little fancy.

Ingredients:

• 2 medium sweet potatoes, scrubbed and sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Heat 3 tbsp olive oil in a large skillet over medium heat. Once shimmering, add sweet potato slices in a single layer (work in batches if needed).
2. Sprinkle evenly with 1 tbsp rosemary, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 4–5 minutes per side until caramelized and tender.
3. Transfer to a paper towel-lined plate to absorb excess oil. Repeat with remaining slices if necessary.

The rosemary’s piney aroma and the caramelized edges make these irresistible—you’ll love the contrast of crispy outsides and creamy centers.

Tip: For extra crispiness, pat the sweet potato slices dry with a towel before frying.

Chili Lime Fried Sweet Potato Coins

These crispy, zesty sweet potato coins are the perfect balance of sweet, spicy, and tangy—great as a snack or a fun side dish!

Ingredients:

• 2 medium sweet potatoes, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 tsp honey
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a large bowl, toss the sweet potato rounds with 3 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
2. Heat a large skillet over medium-high heat. Working in batches, fry the sweet potatoes in a single layer for 3–4 minutes per side, until crispy and golden brown.
3. Transfer to a plate and drizzle with 1 tbsp lime juice and 1 tsp honey. Sprinkle with chopped cilantro (if using) while still warm.

The chili-lime glaze caramelizes slightly on the hot sweet potatoes, creating an addictive sweet-heat crunch in every bite.

Tip: For extra crispiness, pat the sweet potato rounds dry with a paper towel before seasoning.

Cajun Style Fried Sweet Potato Spears

These crispy, golden spears pack a punch of smoky-spicy flavor—perfect for dunking in cool ranch or serving alongside grilled meats.

Ingredients:

• 2 large sweet potatoes, cut into 1/2-inch spears
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buttermilk
• Vegetable oil, for frying

Instructions:

1. In a large bowl, whisk together 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper.
2. Toss sweet potato spears in 1/2 cup buttermilk, then dredge in the cornstarch mixture until evenly coated.
3. Heat 1 inch of vegetable oil in a deep skillet to 375°F. Fry spears in batches for 3–4 minutes per side until deeply golden and crisp. Drain on paper towels.

The cornstarch-buttermilk trick gives these spears an extra-crunchy shell that holds up to the bold Cajun spices—no sogginess here!

Tip: For extra heat, sprinkle with a pinch of extra cayenne right after frying.

Cheesy Fried Sweet Potato Tots

These crispy, golden tots pack a sweet-and-savory punch with melty cheese in every bite—perfect for snacking or a fun side dish.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), peeled and grated
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil (for frying)

Instructions:

1. Place the grated sweet potatoes in a clean kitchen towel and squeeze tightly to remove excess moisture.
2. In a large bowl, combine sweet potatoes, 1 cup cheddar cheese, 1/4 cup Parmesan, 1 beaten egg, 2 tbsp flour, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined.
3. Shape the mixture into 1-inch cylinders (like tater tots) and place on a parchment-lined tray.
4. Heat 1/2 cup vegetable oil in a skillet over medium heat until shimmering (about 350°F). Fry tots in batches for 2–3 minutes per side until deep golden and crispy. Drain on paper towels.

The double-cheese blend creates a gooey center, while the smoky paprika balances the sweetness—no ketchup required!

Tip: For extra crunch, refrigerate shaped tots for 30 minutes before frying.

Sweet and Savory Fried Sweet Potato Medallions

These crispy-edged, caramelized sweet potato medallions strike the perfect balance between sweet and savory—ideal for a quick side or a snack with a dip!

Ingredients:

• 2 medium sweet potatoes, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the sweet potato rounds in a single layer (work in batches if needed).
2. Cook for 4–5 minutes per side until deeply golden and tender when pierced with a fork. Reduce heat if browning too quickly.
3. In a small bowl, whisk together 1 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle over the cooked medallions and toss gently to coat.
4. Transfer to a serving plate and sprinkle with 1 tbsp chopped parsley (if using). Serve warm.

The maple glaze caramelizes into a sticky-sweet crust, while the smoked paprika adds a smoky depth that makes these irresistible.

Tip: For extra crispiness, pat the sweet potato rounds dry with a towel before frying.

Zesty Lemon Pepper Fried Sweet Potato Rounds

These crispy, golden rounds pack a punch with bright lemon and bold black pepper—perfect for snacking or as a side with burgers or grilled chicken.

Ingredients:

• 2 medium sweet potatoes, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1 tbsp lemon zest
• 1 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the sweet potato rounds in a single layer (work in batches if needed).
2. Cook for 4–5 minutes per side until deeply golden and crisp at the edges. Transfer to a paper towel-lined plate.
3. While still warm, sprinkle the rounds evenly with 1 tbsp lemon zest, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss gently to coat.
4. Garnish with 1 tbsp chopped parsley and serve immediately.

The lemon zest adds a fresh, tangy pop that cuts through the sweetness, while the crack of pepper keeps each bite exciting.

Tip: For extra crunch, let the rounds sit uncovered for 5 minutes after slicing—this helps draw out moisture for crispier frying!

Smoky Paprika Fried Sweet Potato Wedges

These crispy-on-the-outside, tender-on-the-inside wedges get a smoky kick from paprika and a touch of sweetness—perfect for snacking or as a side that steals the show.

Ingredients:

• 2 medium sweet potatoes, cut into 1/2-inch wedges
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large bowl, toss the sweet potato wedges with 3 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Working in batches to avoid crowding, add the wedges in a single layer and cook for 4–5 minutes per side, flipping once, until deeply caramelized and fork-tender.
3. Transfer to a paper towel-lined plate to drain any excess oil. Sprinkle with fresh parsley if using.

The smoky paprika and caramelized edges make these wedges irresistible—they’re like a grown-up version of fries with way more personality.

Tip: For extra crispiness, pat the sweet potato wedges dry with a towel before seasoning.

Asian Style Fried Sweet Potato Tempura

These crispy, lightly sweet tempura bites are the perfect balance of crunchy and tender—great for snacking or as a fun side dish!

Ingredients:

• 1 large sweet potato, peeled and sliced into 1/4-inch rounds
• 1 cup ice-cold water
• 1 large egg
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp garlic powder
• Vegetable oil, for frying (about 2 cups)
• 1 tbsp toasted sesame seeds (optional, for garnish)

Instructions:

1. In a medium bowl, whisk together the ice-cold water and egg until frothy. Gently stir in 1 cup flour, 1/2 tsp salt, 1/2 tsp sugar, and 1/4 tsp garlic powder until just combined (small lumps are okay—don’t overmix).
2. Heat 2 inches of vegetable oil in a deep pot to 350°F over medium heat. Working in batches, dip sweet potato slices into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 2–3 minutes per side until golden and crisp.
3. Transfer to a paper towel-lined plate and immediately sprinkle with toasted sesame seeds (if using). Repeat with remaining slices.

The magic here? The ice-cold batter creates an ultra-light, airy crunch that clings perfectly to the sweet potatoes. Serve with a drizzle of spicy mayo or sweet soy sauce for dipping!

Tip: Keep your oil temperature steady—if it drops too low, the tempura will absorb more oil and lose its crispness.

Herbed Fried Sweet Potato Cubes with Dip

These crispy-on-the-outside, tender-on-the-inside sweet potato cubes are tossed with fragrant herbs and served with a creamy dip—perfect for snacking or as a side with burgers!

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1 tbsp chopped fresh chives
• 1 tsp lemon juice

Instructions:

1. In a large bowl, toss sweet potato cubes with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the sweet potatoes in a single layer (work in batches if needed) and cook for 12–15 minutes, stirring occasionally, until golden brown and fork-tender.
3. While the potatoes cook, mix 1/2 cup sour cream, 1 tbsp chopped fresh chives, and 1 tsp lemon juice in a small bowl for the dip.
4. Serve the herbed sweet potato cubes warm with the creamy chive dip on the side.

The smoky paprika and thyme add depth to the natural sweetness, while the tangy dip balances every bite. Tip: For extra crispiness, spread the cooked cubes on a baking sheet and broil for 1–2 minutes before serving.

Crispy Fried Sweet Potato Hash Browns

These golden, crispy hash browns are a sweet and savory upgrade to your breakfast routine—perfect for lazy weekends or brunch with friends.

Ingredients:

• 2 medium sweet potatoes, peeled and grated (about 3 cups)
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil (or enough to coat the pan)

Instructions:

1. Squeeze excess moisture from the grated sweet potatoes using a clean kitchen towel.
2. In a large bowl, toss the sweet potatoes with 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Once shimmering, add the potato mixture in an even layer, pressing down lightly with a spatula.
4. Cook for 4–5 minutes until deeply golden and crisp, then flip in sections. Cook another 4–5 minutes until crispy all over.
5. Transfer to a paper towel-lined plate to drain briefly before serving.

The cornstarch is the secret to that irresistible crunch, while the smoked paprika adds a subtle smoky depth. Serve these with a drizzle of hot honey for a sweet-spicy kick!

Tip: For extra-crispy edges, avoid overcrowding the pan—cook in batches if needed.

Savory Fried Sweet Potato Pancakes

These crispy-edged, tender-centered pancakes are a crave-worthy twist on classic hash browns—perfect for breakfast or a savory snack.

Ingredients:

• 2 cups grated sweet potato (about 1 medium)
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1 tbsp grated Parmesan cheese
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided

Instructions:

1. In a bowl, combine grated sweet potato, beaten egg, 2 tbsp flour, 1 tbsp Parmesan, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly coated.
2. Heat 1 1/2 tbsp olive oil in a nonstick skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening each into a 1/2-inch-thick pancake. Cook 3–4 minutes per side until deeply golden and crisp. Repeat with remaining oil and batter.
3. Transfer to a paper towel-lined plate to drain briefly. Serve warm.

The Parmesan and smoked paprika add a smoky, umami depth that makes these irresistible—no syrup required!

Tip: For extra crunch, press the pancakes lightly with a spatula while cooking to maximize contact with the pan.

Sweet Potato Fritters with Spicy Aioli

These crispy-on-the-outside, tender-on-the-inside fritters are a crowd-pleasing appetizer or side, with a creamy, spicy aioli that adds just the right kick.

Ingredients:

• 2 medium sweet potatoes, peeled and grated (about 3 cups)
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tbsp finely chopped green onions
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, for frying

For the Spicy Aioli:

• 1/2 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lemon juice
• 1/4 tsp garlic powder

Instructions:

1. In a large bowl, combine grated sweet potatoes, 1/4 cup flour, beaten egg, green onions, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
2. Heat 3 tbsp olive oil in a large skillet over medium heat. Scoop 1/4 cup portions of the sweet potato mixture into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until golden and crispy. Work in batches, adding more oil if needed.
3. For the aioli, whisk together 1/2 cup mayonnaise, 1 tbsp sriracha, 1 tsp lemon juice, and 1/4 tsp garlic powder in a small bowl.
4. Serve fritters warm with the spicy aioli for dipping.

The contrast of the crispy, savory fritters with the cool, tangy heat of the aioli makes every bite irresistible.

Tip: Squeeze excess moisture from the grated sweet potatoes with a clean kitchen towel for extra-crispy fritters.

Conclusion

With 18 irresistible crispy fried sweet potato recipes, there’s something here for every craving! Whether you’re after classic fries, spicy twists, or sweet treats, these dishes are sure to delight. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!