Sweet Potato Fries
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Sweet potato fries with golden edges, tender centers, and paprika seasoning. Make this easy skillet side in two small batches for grilled cheese night.
Sweet potato fries are thin sweet potato sticks cooked until tender with browned edges, making a sweet-savory side for a hot grilled cheese sandwich. This skillet version uses a shallow layer of oil and two small batches, so you can make it on the stovetop without a deep fryer. Paprika and garlic go on after cooking to keep the seasonings from scorching. Expect a tender center and lightly crisp browned edges; homemade sweet potato fries soften as they stand. Makes: about 2 cups, or 4 small side servings. Prep: 12 minutes. Cook: about 30 minutes for two batches. Total: 42 minutes. The timing assumes a 12-inch skillet and evenly cut 1/4-inch sticks.
How to make Sweet Potato Fries
Makes About 2 cups; 4 small side-dish servings. Listed times are estimates; visual and temperature cues control doneness.
12 minCook
30 minRest
0 minTotal
42 minYield
About 2 cups; 4 small side-dish servings
Equipment
- Vegetable peeler
- Cutting board
- Sharp chef's knife
- Clean kitchen towel or paper towels
- Measuring cups and spoons
- 12-inch nonstick skillet
- Heatproof spatula or tongs
- Wire rack set over a plate or tray
- Small bowl
- Wide mixing bowl
Ingredients
- •1 pound (450 g) orange-fleshed sweet potatoes, about 2 medium: Weight is before peeling. Choose firm potatoes without soft spots.
- •1/4 cup (60 ml) neutral oil, divided: Canola or vegetable oil works well; use 2 tablespoons per batch.
- •1/2 teaspoon fine salt
- •1/2 teaspoon paprika: Regular sweet paprika gives a mild finish.
- •1/4 teaspoon garlic powder
- •1/8 teaspoon ground black pepper
Instructions
- 1
Cut and dry the fries
Peel the sweet potatoes and cut them into sticks about 1/4 inch thick and 3 inches long. Make the sticks similar in thickness so they cook evenly. Pat thoroughly dry with a clean towel, and divide into two equal batches.
- 2
Pan-fry in two batches
Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add half the fries in a single layer with gaps between the sticks; they should sizzle gently. Cook for 12–14 minutes, turning every 3 minutes with a spatula or tongs, until several faces have golden-brown patches and the centers are tender when pierced. Reduce the heat if the fries darken before softening. Transfer to a wire rack in one layer. Add the remaining 2 tablespoons oil and repeat with the second batch. Allow about 30 minutes for heating and both batches.
- 3
Season and serve
Mix the salt, paprika, garlic powder, and black pepper in a small bowl. Place the warm fries in a wide mixing bowl, sprinkle with the seasoning, and toss gently just until coated. Serve immediately. The first batch will be a little cooler; for the hottest result, serve each batch as it finishes, using half the seasoning for each.
Tips
- →Trim a thin slice from one side of each peeled potato to create a stable surface before cutting slabs, then sticks.
- →Check thickness with a ruler if needed. A 1/2-inch stick takes longer to soften and does not fit this timing.
- →Keep the skillet uncovered. Trapped steam makes the fries softer.
- →Look for golden-brown patches rather than a uniformly dark exterior. Sweet potatoes can go from browned to bitter quickly.
- →Use a rack rather than stacking cooked fries in a bowl while the next batch cooks.
- →A smaller skillet needs more batches and more time. Do not crowd the pan to force this quantity into the same schedule.
Variation
Smoked paprika: Substitute the same amount for a smoky flavor. Plain salted fries: Omit the paprika, garlic powder, and pepper, keeping the salt. Skin-on fries: Scrub the potatoes well and remove blemishes instead of peeling. Dry thoroughly before frying. Other sweet potato varieties: White or purple sweet potatoes can have different moisture levels and cooking times. Use orange-fleshed sweet potatoes for the texture and timing described here.
Questions and answers
Can you cook sweet potato fries in a skillet?
Yes. Cut the sweet potatoes into thin, even sticks and cook them in a shallow layer of oil over medium heat, turning regularly. Use small batches so the fries have room to brown.
Why are my sweet potato fries soggy?
Crowding, damp surfaces, and stacking hot fries trap moisture. Dry the sticks well, leave gaps in the skillet, and serve promptly; even well-cooked sweet potato fries soften as they cool.
Do I need to soak sweet potato fries before frying?
This recipe does not require soaking. For this thin-cut skillet method, thoroughly drying the sticks and avoiding a crowded pan are the key preparation steps.
How long do sweet potato fries take in a pan?
Each small batch of 1/4-inch sticks takes about 12–14 minutes over medium heat. Check that the centers are tender and the surfaces have browned patches, because pan material and burner strength affect the timing.
Should I season sweet potato fries before or after frying?
For this recipe, add the salt and powdered spices after frying while the fries are still warm. Paprika and garlic powder can scorch during the long skillet cooking time.
Are these sweet potato fries crispy?
They have lightly crisp browned edges when freshly cooked and soft centers. They will not have the rigid crust of battered or commercially prepared deep-fried fries, and they are best eaten immediately.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled vegan as written with the specified products.
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