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Have you ever craved something crispy, delicious, and a little different from your usual snacks? Well, I’ve got the perfect recipe for you: Sweet Potato Tempura!
Sweet Potato Tempura is a treat that combines the natural sweetness of sweet potatoes with a light, crispy batter that’s simply irresistible.
HERE IS WHAT OUR READERS ARE SAYING:
“I’m obsessed with the thought of making these fun, delicious fries for a mermaid party for the ladies on my swim club..dont’ care I have to fry when they arrive, it’s such a unique and unexpected yummy finger food by the pool…Cannot wait….” – Noel
Plus, it’s super fun to make, and who doesn’t love frying things at home? I know I do! It’s always been one of my favorite ways to cook.
Just be careful not to splatter oil everywhere—unless you’re looking to redecorate your kitchen! Ha!
I first tried sweet potato tempura at a Japanese restaurant and fell in love instantly. A good tempura recipe is something to behold.
The crispy texture on the outside and the tender sweet potatoes on the inside make it a dish I knew I had to recreate at home. (Imagine that, haha!)
It’s easier than you might think! With just a few simple ingredients and some basic kitchen tools, you can whip up this tasty snack or side dish in no time.
So, if you’re ready to impress your family or just treat yourself to something special, let’s dive into this perfect recipe for sweet potato tempura!
Some of our other favorite FRIED RECIPES we have on our site include: Southern Fried Okra Recipe, Crispy Panko Fried Shrimp Recipe, and Crispy Fried Hot Honey Chicken Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE SWEET POTATO TEMPURA:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO USE FROZEN FRIES?
- WHAT ELSE CAN I DIP THESE IN?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Shortcut Sweet Potato Tempura with Curry Aioli
WHY THIS RECIPE WORKS:
- Simple Ingredients: Uses common items like flour, egg, and sweet potatoes—nothing too fancy!
- Crispy Batter: The tempura batter creates a light and crispy coating that complements the sweet potatoes perfectly.
- Versatile Dipping Sauce: The curry aioli adds a savory flavor that pairs wonderfully with the natural sweetness of the sweet potatoes.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Sweet potato fries (frozen or fresh)
- Self-rising flour
- Ice water
- Egg
- Toasted coconut or shredded coconut
- Preferred oil for frying
- Garlic
- Egg yolk
- Lemon juice
- Dijon mustard
- Olive oil
- Vegetable oil
- Curry powder
- Salt and pepper
HOW TO MAKE SWEET POTATO TEMPURA:
Coconut Tempura Sweet Potato Fries:
- In a heavy-bottom pot, heat oil to 350°F for frying about 3 inches up the side of the pot over medium heat.
- While the oil is heating, make the batter by placing the flour and coconut in a medium bowl and whisk together.
- In a small bowl, place the egg and lightly beat it, add in the ice water and whisk to combine.
- Pour the wet mixture into the dry mixture and stir together until a batter forms, but don’t overmix. If there are a few small lumps, that’s okay.
- When the oil is ready, you will know by placing one drop of the batter into the oil. If it falls to the bottom and immediately rises to the top and starts bubbling around, it is ready. Take about a handful of the sweet potato fries, drop them into the tempura batter, and mix to coat.
- Taking the fries one at a time, shake off any excess batter and gently place them in the hot oil. Continue until there are about 10 pieces of sweet potatoes in the oil; you do not want to crowd the pan.
- They are done when the outside is crispy and extremely light golden brown.
- Remove the fries from the pot with tongs and let excess oil drain off by placing a wired rack over a baking dish.
- Immediately sprinkle the fries with a little bit of kosher salt and repeat the process until all the fries are done.
Curry Aioli:
- In a small bowl, mix the two oils together and set aside.
- Add the egg yolk, lemon juice, and Dijon mustard in a separate medium-sized bowl. Whisk to combine.
- Slowly add the oil mixture in a stream, whisking vigorously. The mixture should not separate. If it does, stop adding oil and whisk until emulsified.
- Add all the oil and then the remaining ingredients. Chill and serve with the sweet potato fries. It’s best to make this condiment first.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE FROZEN FRIES?
Nope! You can definitely cut up fresh sweet potatoes into sweet potato slices or fries.
Using frozen fries is just a shortcut for convenience.
Fresh sweet potatoes might even give you a bit more natural sweetness and a satisfying crunch.
WHAT ELSE CAN I DIP THESE IN?
While the curry aioli is delicious, you can also dip these in soy sauce, spicy mayo, or even a simple dipping sauce made from ketchup and mayo.
Feel free to get creative with your favorite sauces!
Ranch is always a safe bet as well!
ANY ADDITIONS?
Better believe it! This isn’t a complete list, though. Let me know if you think of anything else!
- Sprinkle sea salt over the fries right after frying for extra flavor.
- Add black pepper to the batter for a little kick.
- Mix in panko crumbs with the batter for extra crunch.
- Serve with spicy mayo as an alternative dipping sauce.
- Drizzle with honey for a sweet and savory combo.
- Include a dash of garlic powder in the batter.
- Serve alongside sushi rolls for a complete meal.
- Garnish with green onions for a pop of color.
- Add a pinch of cayenne pepper to the batter for some heat.
ANY SUBSTITUTIONS?
I always love your feedback. Let me know in the comments how these turn out for you.
- Self-rising flour: Use a mix of all-purpose flour and a teaspoon of baking powder.
- Vegetable oil: Substitute with canola oil or peanut oil for frying.
- Curry powder: Replace with paprika or chili powder for a different flavor.
- Dijon mustard: Use regular mustard or omit if you prefer.
- Coconut: Leave it out if you’re not a fan, or replace with sesame seeds.
HOW TO STORE:
Refrigerator: Place any leftover sweet potato tempura in an airtight container lined with paper towels to absorb excess oil.
Store in the refrigerator for up to 2 days.
To reheat, place them on a baking sheet in the oven at 350°F until warmed and crispy.
I also love heating them in the air fryer. It really does a great job at getting the crispiness back.
Freezer: It’s best to freeze the tempura before frying.
After coating the sweet potatoes in batter, place them on a baking sheet lined with parchment paper and freeze until solid.
Transfer to a freezer-safe bag and store for up to a month.
Fry them directly from frozen, adding a minute or two to the cooking time.
DANA’S TIPS AND TRICKS:
- Keep the Batter Cold: Use ice-cold water to prevent gluten development, which helps achieve a crispy texture.
- Don’t Overmix the Batter: A few lumps are okay; overmixing can lead to a tough batter.
- Maintain Oil Temperature: Keep the oil at medium-high heat to ensure a crispy coating without absorbing too much oil.
- Use a Slotted Spoon: Remove fried pieces with a slotted spoon to let excess oil drip off.
- Don’t Overcrowd the Pot: Fry in small batches to keep the oil temperature steady.
- Dry Fresh Sweet Potatoes: If using fresh sweet potatoes, pat them dry to remove excess moisture before battering.
Want a snack or side dish with some crunch?
Sweet Potato Tempura is your ticket to comfort food heaven!
Next time you’re craving something crispy and delicious, give this recipe a try—you won’t be disappointed!
If you like this recipe, you might also like:
Shortcut Sweet Potato Tempura with Curry Aioli
Ingredients
Coconut Tempera Sweet Potato Fries
- preferred oil for frying
- 1 cup self rising flour
- 1/4 cup toasted coconut or shredded coconut, optional
- 1 cup ice water
- 1 large egg
- 20 ounces frozen Sweet Potato Fries
Curry Aioli
- 1/4 Cup olive oil
- 3 Tablespoon vegetable oil
- 1 large egg yolk
- 2 teaspoon lemon juice fresh squeezed
- 1/2 teaspoon dijon mustard
- 1 garlic clove minced extremely fine
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Tempura Sweet Potato Fries:
- In a heavy-bottom pot, heat oil to 350°F for frying about 3 inches up the side of the pot over medium heat.preferred oil for frying
- While the oil is heating, make the batter by placing the flour and coconut in a medium bowl and whisk together.1 cup self rising flour, 1/4 cup toasted coconut
- In a small bowl, place the egg and lightly beat it, add in the ice water and whisk to combine.1 cup ice water, 1 large egg
- Pour the wet mixture into the dry mixture and stir together until a batter forms, but don’t overmix. If there are a few small lumps, that’s okay.
- When the oil is ready, you will know by placing one drop of the batter into the oil. If it falls to the bottom and immediately rises to the top and starts bubbling around, it is ready. Take about a handful of the sweet potato fries, drop them into the tempura batter, and mix to coat.20 ounces frozen Sweet Potato Fries
- Taking the fries one at a time, shake off any excess batter and gently place them in the hot oil. Continue until there are about 10 pieces of sweet potatoes in the oil; you do not want to crowd the pan.
- They are done when the outside is crispy and extremely light golden brown.
- Remove the fries from the pot with tongs and let excess oil drain off by placing a wired rack over a baking dish.
- Immediately sprinkle the fries with a little bit of kosher salt and repeat the process until all the fries are done.
Curry Aioli:
- In a small bowl, mix the two oils together and set aside.1/4 Cup olive oil, 3 Tablespoon vegetable oil
- Add the egg yolk, lemon juice, and Dijon mustard in a separate medium-sized bowl. Whisk to combine.1 large egg yolk, 2 teaspoon lemon juice, 1/2 teaspoon dijon mustard
- Slowly add the oil mixture in a stream, whisking vigorously. The mixture should not separate. If it does, stop adding oil and whisk until emulsified.
- Add all the oil and then the remaining ingredients. Chill and serve with the sweet potato fries. It’s best to make this condiment first.1 garlic clove, 1/2 teaspoon curry powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Notes
- Keep the Batter Cold: Use ice-cold water to prevent gluten development, which helps achieve a crispy texture.
- Don’t Overmix the Batter: A few lumps are okay; overmixing can lead to a tough batter.
- Maintain Oil Temperature: Keep the oil at medium-high heat to ensure a crispy coating without absorbing too much oil.
- Use a Slotted Spoon: Remove fried pieces with a slotted spoon to let excess oil drip off.
- Don’t Overcrowd the Pot: Fry in small batches to keep the oil temperature steady.
- Dry Fresh Sweet Potatoes: If using fresh sweet potatoes, pat them dry to remove excess moisture before battering.
Nutrition
Love This Recipe?
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Totally agree, I hope everyone loves them!!
I’m obsessed with the thought of making these fun, delicious fries for a mermaid party for the ladies on my swim club..dont’ care I have to fry when they arrive, it’s such a unique and unexpected yummy finger food by the pool…Can not wait….
I made them with the frozen fries. You can make them with fresh if you prefer.
Did you make it with fresh sweet potatoes? I want to try this but I am on Whole30 and can’t have some of the ingredients in the frozen fries.
These fries look absolutely amazing! Thanks so much for sharing your yummy recipe on the Monday Funday Party!
oh my! I could go for a side of these asap. Thanks for sharing them on Weekend bites
This recipe came in such a good time! I have so many sweet potatoes at home I don’t know what to with them! I’m definitely trying this one! Thank you!
Goodness gracious, those look good!
I’m a huge sweet potato fries fan. These look SO good!! I have never had coconut tempura, but I can’t wait to try it!
THANKS! The curry flavor for this sauce is extremely subtle, you could just leave it out as well. Then it would be a traditional aioli, yum!
I’m not a big curry person, but those fries look AMAZING! Great recipe, and great photography!
Oh yum! What a fun recipe and the perfect way to jazz up the Alexia Sweet Potato Fries! #client
Hi! Visiting from Wake Up Wednesday. Just the name alone sounds so yummy! Pinning!