Fermenting sweet potatoes before cooking is less about probiotics and more about flavor and texture. Although the beneficial microbes are destroyed during cooking, the fermentation process breaks down some of the starches, lightly seasons the potatoes, and adds a mild tang. The result is fries with a crisp exterior, a fluffy interior, and flavor that can’t be achieved with fresh potatoes alone.

Fermentation Tips

Choose your lid. An air lock lid automatically releases fermentation gases. If using a regular lid, burp the jar once a day.

Use high heat for cooking. Fermented sweet potatoes are more delicate than fresh ones. For the crispiest fries, cook at a high temperature without overcrowding the pan or air fryer.

Makes 4 servings

Equipment: Wide-mouth half-gallon glass jar, fermentation weight, and lid or air lock lid

Print Recipe

Fermented Sweet Potato Fries

Equipment

  • Wide-mouth half-gallon glass jar, fermentation weight, and lid or air lock lid

Ingredients

  • 3–4 large sweet potatoes
  • 2 garlic cloves, peeled
  • 2 teaspoons dried sage
  • Zest of 1 small lemon
  • 2 tablespoons kosher salt
  • 1 quart water
  • 1–2 tablespoons olive or coconut oil

Instructions

  • Fill a large bowl with water, then cut sweet potatoes into fries, peeling them first if desired. While cutting, quickly add fries to water bowl to prevent browning. Place sweet potato fries, garlic cloves, dried sage, and lemon zest in fermentation jar.
  • Dissolve kosher salt in water to make a brine. Pour brine over potatoes, add a fermentation weight, and make sure the fries are completely submerged. Cover with an air lock lid or a loosely fitted lid.
  • Place in a dark spot in a cupboard or pantry. Ferment for about 3 days, depending on room temperature.
  • Drain fries, discarding garlic, sage, and lemon zest, then pat fries thoroughly dry before cooking.

Notes

To air fry: Arrange fries in a single layer and cook at 375°–400°F for 12–15 minutes, shaking the basket halfway through.
To bake: Toss fries with 1–2 tablespoons olive or coconut oil. Spread in a single layer on a parchment-lined baking sheet and bake at 400°F for about 15 minutes, turning once halfway through.
To fry: Heat about 1 quart of high-heat oil to 375°–400°F in a heavy-bottomed pot. Fry in batches for 45 seconds to 1 minute, or until golden and crisp. Drain on paper towels and season to taste.
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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.