Paula Deen Sweet Potato Home Fries

Paula Deen sweet potato home fries are a quick Southern side dish made with cubed sweet potatoes, vegetable oil and a sprinkle of salt or sugar, ready in 25 minutes. Save this easy sweet potato side dish for Sunday dinner, game day or a holiday table, because it's a simple one-skillet recipe.

Leave the potatoes alone in the hot skillet for the full 5 to 6 minutes, because that undisturbed time builds the crisp, golden crust. Stir too soon and the cubes steam and turn mushy instead.

Paula boils the cubes first until just slightly tender, which means the insides cook through before the skillet ever touches them. Draining them very well afterward matters just as much, since leftover water spits in the hot oil and keeps the edges from crisping.

Paula Deen Sweet Potato Home Fries

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

150

kcal

Parboiled sweet potato cubes hit hot oil and fry into crisp, caramelized edges with a soft, creamy center. A final sprinkle of salt or sugar lets you take them savory or sweet.

Ingredients

• 2 tablespoons Vegetable oil
  

• 4 peeled and cubed sweet potatoes
  

• salt
  

• sugar
  

Directions

• Heat the oil: Preheat 2 tablespoons vegetable oil in a large cast iron skillet or deep-fryer. Let it get properly hot while you boil the potatoes, so it's ready when they go in.
• Boil the potatoes: Place 4 peeled and cubed sweet potatoes in a large saucepan and cover them with cold water. Bring to a boil, reduce the heat, and cook about 10 minutes until slightly tender.
• Drain well: Pour the sweet potatoes into a colander and drain them very well. Dry cubes crisp up faster, so let the steam rise off for a minute.
• Fry until crisp: Add the sweet potatoes to the skillet or deep-fryer and cook undisturbed for 5 to 6 minutes. They're ready when the outsides turn nice and crisp.
• Season and serve: Garnish the home fries with salt or sugar, to taste. Serve them right away while the edges are still crunchy.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 5-quart stainless steel colander, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make sweet potato home fries without frying them in oil?

You can toss the boiled and drained cubes with a little oil and roast them on a sheet pan in a hot oven. They won't get quite as crisp as skillet-fried ones, but they'll still brown nicely.

Should I season them with salt or sugar?

It depends on how you're serving them. Salt makes them a savory side next to eggs, bacon or chicken, while sugar leans sweet and works well on a brunch table. You can also use a pinch of both.

Can I boil the sweet potatoes ahead of time?

Yes, you can boil and drain them earlier in the day and keep them in the fridge. Pat them dry before they go into the hot oil so they crisp up instead of steaming.

Do I need a deep-fryer for this recipe?

A large cast iron skillet does the job just fine, since it holds heat well and gives you a good crust. A deep-fryer is only an option if you already have one.

Why did my sweet potato home fries turn out soft?

The most common cause is stirring too soon or crowding the pan, which traps steam. Leave the cubes undisturbed for the full 5 to 6 minutes, and drain them well after boiling.