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Crispy Southwestern Sweet Potato Fries

  • Author: Emily
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


These sweet potato fries will be a delicious and crispy side to any great summer menu. They can be made through step 2 and frozen until you’re ready to fry them up. (See Note Below.)


  • 2 pounds sweet potatoes, peeled and cut into 1/4-inch matchsticks or spiralized
  • 1 quart frying oil (your choice)
  • 1 cup cornstarch
  • 3/4 cup club soda, chilled
  • 1 Tablespoon Simply Organic Southwestern Seasoning


  1. Fill a medium sized cast iron skillet (any deep sided skillet will do) with frying oil no higher than 3/4 inch from the top. Set the temp to medium high.
  2. While the oil heats, stir chilled club soda and cornstarch together until smooth.
  3. Place paper towels underneath a wire cooling rack. Dip the fries into the cornstarch mixture and let the excess drip back into the bowl. Lay the dipped fries onto the cooling rack.
  4. When the oil reaches 375 degrees F, fry the potatoes in batches until golden and stiff, 3-6 minutes for each batch. Lay on a paper towel lined plate and immediately season each batch with a pinch (more or less to taste) of Simply Organic Southwestern Seasoning. Serve or keep in a warm oven up to 30 mins.


To Freeze: After dipping in the cornstarch mixture, place on a baking sheet covered in parchment paper and freeze for about 30 mins. Place fries in a ziplock bag and keep frozen for up to a month. When ready to fry, place frozen fries into hot oil and proceed with the recipe, frying just a bit longer than normal.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes