Crispy sweet potato fries

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

The Health Hub class at Carrickfergus Cookery School had great fun experimenting with different ingredients last week.

The group made these super crispy sweet potato fries as part of their five-week cookery programme. The trick was is in the batter which keeps them crispy.

The proof of their popularity was in certainly the eating and they were all gone in seconds!

Try out Arlene Thompson’s recipe for this tasty side dish or ... you won’t be disappointed!

Crispy sweet potato fries


1350ml oil, for frying

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/8 teaspoon sugar

120g cornflour

168ml cream soda lemonade, cold

900g sweet potatoes, cut into long thin French fries


1. Heat the oil to 375 degrees F in a deep fryer. Preheat the oven to 200 degrees F.

2. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.

3. Whisk the cornflour and lemonade in a mixing bowl.

In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.

4. Fry the potatoes in batches, stirring occasionally until golden brown and crispy, 6 to 8 minutes.

Drain well on absorbent paper.

Sprinkle with the seasoning and hold in the oven on a baking sheet.

Cook’s Tip

Sweet potato fries are particularly delicious when paired with sweet chilli and sour cream dips.