Sweet Potato Truffle Fries are sure to become a favorite in your household with their irresistible flavor and crispy texture. Hand-cut, oven-baked sweet potato fries are baked until crispy, then tossed with Truffle Oil. Whether you're serving them as a snack, side dish, or appetizer, they're guaranteed to impress.
One of my favorite indulgences when dining out is savoring a plate of decadent truffle fries. There's something undeniably satisfying about the crispy exterior, tender interior, and unmistakable aroma of truffle oil that elevates the humble fry to gourmet status.
However, as much as I adore this classic dish, I've always been intrigued by the idea of putting a unique spin on it. That's why I set out on a mission to recreate the magic at home but with a twist – sweet potatoes.
Thus, the idea of sweet potato fries with truffle oil was born, combining the familiar comfort of sweet potatoes with the luxurious essence of truffles for a gourmet experience like no other.
These truffle fries pair well with a Juicy Burger, Smoked Hot Dogs, or Smoked Chicken. If you are looking for something to dip the fries in, try pairing it with my Hot Honey Mustard Dipping Sauce or Easy Smashburger Sauce.
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Why you'll love this recipe
- Irresistible Flavor: The savory flavor combinations of sweet potatoes and truffle oil create a harmonious blend of sweet and savory flavors that are simply irresistible.
- Crispy Texture: Achieving the perfect texture is key to any great fry, and these Sweet Potato Truffle Fries deliver on that front with their golden-brown exterior and tender interior.
- Gourmet Appeal: Whether you're hosting a dinner party or simply treating yourself to a gourmet snack, these homemade fries add an elegant touch to any occasion.
- Versatility: While delicious on their own, sweet potato truffle wedges also make a fantastic side dish or appetizer. Pair them with your favorite dipping sauce for an extra burst of flavor.
Ingredients
- Sweet Potatoes: Sweet potatoes are a great source of carbohydrates and are a good source of potassium, beta carotene, Vitamin C, Vitamin B, Vitamin A, Magnesium, and fiber. You can use any variety of sweet potato that you like such as Beauregard, Jewel, Garnet, or Japanese sweet potatoes.
- Avocado Oil: Avocado oil is fantastic when cooking at high temperatures. You could also use Extra Virgin Olive Oil if you are in a pinch, however, it’s not ideal for cooking at high temperatures. Coconut Oil would also work and will add a touch of extra sweetness to the fries.
- Sea Salt: Pink Himalayan sea salt
- Dried Rosemary: You can substitute it with other herbs or Italian seasoning.
- Flakey Sea Salt: Don’t sleep on the flakey sea salt. This is added right after the fries come out of the oven for even more flavor and crunch.
- Truffle Oil: Make sure you read the labels when shopping for truffle oil. You want to make sure that the truffle oil is high quality and contains only Truffle Oil and Olive Oil. I’m a big fan of Truff.
- Grated Parmesan Cheese (Optional): Try making parmesan truffle fries by grating some fresh parmesan cheese directly onto your fries as they come out of the oven.
See the recipe card for quantities.
Instructions
Step 1. Wash and peel sweet potatoes. Cut each potato in half lengthwise
Step 2. Cut the sweet potatoes into ¼ - ½ inch thick fries.
Step 3. Soak the fries in a large bowl of ice water for 30 - 60 minutes. Dry the potato wedges well using some cloth or paper towels.
Step 4. Preheat your oven to 400 degrees f. Add the dried potato wedges to the lined baking sheet, then add the oil, salt, and rosemary. Toss to combine.
Step 5. Arrange the fries on parchment paper in a single layer without touching each other or overlapping. Bake for 15 minutes. Flip the fries carefully using the fork and bake for another 15 minutes or until the fries are golden brown and the edges are crispy.
Step 6. While the fries are still hot, drizzle them with a teaspoon of truffle oil and a generous pinch of flakey sea salt.
Substitutions and variations
Feel free to mix and match these substitutions and variations to customize the Sweet Potato Truffle Fries to your taste preferences and dietary needs. Experimenting with different flavors and ingredients is part of the fun of cooking, so don't be afraid to get creative!
- Different Types of Potatoes: If you don't have sweet potatoes on hand, you can make regular fries by using russet or Yukon gold potatoes.
- Truffle Salt: Instead of truffle oil, you can sprinkle truffle salt over the fries before baking for a more subtle truffle flavor.
- White Truffle Version: If you don't like black truffle oil and want something slightly milder, you can drizzle a little bit of white truffle oil on the sweet potato fries.
- Duck Fat: Try making duck fat sweet potato fries by coating the potatoes in duck fat instead of avocado oil.
- Cheese Toppings: Sprinkle-grated Parmesan, Pecorino Romano, or Gruyère cheese over the fries during the last few minutes of baking for a cheesy twist.
- Spice Blends: Create your own spice blend by mixing truffle oil with garlic powder, onion powder, paprika, or chili powder for a spicy kick.
- Sweet and Savory: For a sweet and savory flavor combination, drizzle the fries with honey or maple syrup before baking and sprinkle with sea salt after cooking.
- Dipping Sauces: Serve the fries with a variety of dipping sauces such as aioli, chipotle mayo, truffle aioli, ketchup, or honey mustard for added flavor.
- Balsamic Reduction: Drizzle balsamic reduction over the fries before serving for a tangy and sweet contrast to the rich truffle flavor.
- Fresh Herbs: Garnish the hot fries with chopped fresh parsley, chives, or cilantro for a pop of color and freshness.
What to serve with sweet potato truffle fries
- Grilled Steak
- Smoked Burgers
- Smoked Or Grilled Chicken
- Grilled Salmon
- BBQ Pulled Pork Sandwiches
- Crispy Chicken Tenders
- Grilled Shrimp Skewers Or Shrimp Tacos
- Mediterranean-style lamb kebabs
- Caesar salad or other hearty salads with protein toppings
- Veggie wraps filled with grilled vegetables and hummus
- Gourmet Hot Dogs
Storage and reheating
Allow the truffle sweet potato fries to cool completely to room temperature before storing them. Transfer the cooled fries to an airtight container and store the fries in the refrigerator for up to 2-3 days.
To reheat, reheat arrange the leftover fries in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding the fries to ensure even reheating.
Bake the fries for 5-10 minutes at 375 degrees, or until they are heated through and crispy.
Top tip
For best results don’t skip the ice bath! Soaking the potatoes in ice water is a critical step in getting the right texture for the sweet potato fries! Soaking in salt water will help remove excess starch from the potatoes which will help ensure you have crispy fries.
FAQ
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Truffle oil is made with a neutral oil like olive oil, which is infused with truffles and truffle essence.
Truffle oil is available at many grocery stores and online retailers. Look for high-quality truffle oil for the best flavor.
Yes! You can certainly air-fry the truffle potato wedges if you prefer. Be sure to toss them halfway through cooking.
What’s the difference between black truffle oil and white truffle oil?
Black truffle oil is typically made using black truffles, which have a stronger and earthier flavor compared to white truffles. That being said, either would be wonderful in this dish.
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Sweet Potato Truffle Fries
Ingredients
- 3 large Sweet Potatoes
- 1 tablespoon Avacado Oil
- ½ teaspoon Sea Salt
- ½ teaspoon Dried Rosemary
- 1 pinch Flakey Sea Salt adjust to taste
- 1 teaspoon Truffle Oil adjust to taste
- Grated Parmesean Cheese optional
Instructions
- Wash and peel sweet potatoes. Cut each potato in half lengthwise and then into ¼-½ inch thick fries.
- Soak the fries in a large bowl of ice water for 30 - 60 minutes. Dry the potato wedges well using some cloth or paper towels.
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Add the dried potato wedges to the lined baking sheet, then add the oil, salt, and rosemary. Toss to combine.
- Arrange the fries on parchment paper in a single layer without touching each other or overlapping. Bake for 15 minutes. Flip the fries carefully using the fork and bake for another 15 minutes or until the fries are golden brown and the edges are crispy.
- While the fries are still hot, drizzle them with a teaspoon of truffle oil and a generous pinch of flakey sea salt.
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