French Fried Sweet Potatoes

These sweet potato fries get a double coating of crushed corn flakes that fries up shatteringly crispy. The corn flake crust adds a crunch you’ll never get from a plain flour dredge, and it holds up even as the sweet, soft interior steams inside.

Parboiling the sweet potatoes for 10 minutes before cutting and coating is the step that makes these work. It softens them just enough so the inside is creamy after a quick fry, without needing a long time in the oil that would burn the coating.

The double-dredge method seals the deal: dip in crushed flakes (or flour), then egg wash, then flakes again. That second layer locks in moisture and builds a thick, craggy crust that stays crispy on the plate.

Pro Tips

• Crush the corn flakes fine but not to powder. You want some texture, not a smooth coating
• Let the parboiled sweet potatoes cool slightly before handling so they don’t fall apart during cutting
• Fry at 375°F (190°C) to 385°F (196°C) for the crispiest result without burning the flakes
• Drain on paper towels and season immediately while the surface is still hot and sticky

Variations

• Sprinkle with cinnamon sugar instead of salt for a sweet version
• Use panko breadcrumbs in place of corn flakes for a different crispy texture
• Serve with a maple-mustard dipping sauce or a chipotle mayo