Indulge in crispy perfection with this sweet potato tempura, a delightful fusion of sweet and savory flavors in every bite.
Who doesn't love a good appetizer - from corn nuggets to Parmesan truffle fries to fried halloumi.
But one of my favorites is tempura. This Japanese style of fried food is hard to resist and sweet potatoes are surprisingly the perfect vehicle for it.
Why This Recipe Works
- Sweet and savory - Sweet potato tempura combines the natural sweetness of sweet potatoes with the savory crunch of tempura batter, creating a perfectly balanced flavor profile.
- Textural contrast - The crispy, golden exterior contrasts beautifully with the tender, melt-in-your-mouth interior of the sweet potatoes.
- Versatile - This dish can work great as an appetizer, side dish or even a main course.
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Ingredient Notes
- Tempura batter - You can make a tempura batter using a mix of all-purpose flour, cornstarch, egg, cold club soda and salt. Ensure the batter is ice-cold for a crispy texture.
- Sweet Potatoes - Choose fresh, firm sweet potatoes with smooth skin.
- Oil - Use a neutral-flavored, high-smoke-point oil like vegetable oil or canola oil for frying. Make sure the oil is at the right temperature (around 350°F or 175°C) to achieve a crisp result.
- Salt - It is important to sprinkle some salt once the sweet potatoes are fried to enhance the flavor.
- Dipping sauce - Tempura is often served with a dipping sauce called "tempura sauce" or "tentsuyu." It's typically made from dashi (Japanese stock), soy sauce, mirin (sweet rice wine), and sometimes a bit of sugar. You can also serve it with a simpler dipping sauce made from soy sauce and a touch of rice vinegar or citrus juice.
Ingredient Swaps
If you need to make substitutions for sweet potato tempura due to dietary restrictions or ingredient availability, some options include:
- If you can't find sweet potatoes, you can substitute with other root vegetables like regular potatoes, carrots, or even butternut squash.
- For a gluten-free tempura batter, use a gluten-free flour or ice flour instead of all-purpose flour.
- If you don't have club soda, sparking water or even iced cold water can be used.
- While vegetable oil or canola oil is commonly used for frying, you can use other oils with a high smoke point, such as peanut oil or grapeseed oil, as a substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Thinly slice the sweet potatoes so they are the same thickness. Mix together the tempura batter ingredients in a bowl.
Dip some of the sweet potatoes in the batter and let any excess drip off before adding to the oil which is at 350°F.
Fry for 2 minutes per side or until golden brown. Remove and sprinkle some salt on them. Repeat until done.
FAQs
You can use whatever type you find at the grocery store, but in a perfect world Japanese sweet potatoes, known as Satsumaimo, are often preferred for tempura due to their slightly sweet flavor and pleasant texture.
Yes, you can bake sweet potatoes for a healthier alternative but just keep in mind the texture will be different. Preheat the oven to 425˚F. Dip the sweet potatoes in the batter and place on a parchment-lined baking sheet. Bake for 15-20 minutes.
It is more so visual as the batter should be golden brown and crispy on all sides.
If you're unsure, you can always sacrifice one and take a bite when it cools. The sweet potato should be done, but the batter crispy.
The traditional dipping sauce for tempura is called tentsuyu. You can make your own or buy at the store.
Sweet potato tempura is best enjoyed fresh and hot. While you can reheat it in the oven to regain some crispiness, it may not be as good as when it's freshly fried.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Mandoline - Allows you to get thin and consistent sweet potato slices.
- Large bowl - Needed to mix together the tempura batter.
- Skillet/Dutch oven - You want something large enough to fry the sweet potatoes.
- Candy thermometer - Helps you monitor the exact temperature of the oil.
- Spider strainer - So you can remove the sweet potatoes from the oil and let the excess oil drip off.
Pro Tips/Recipe Notes
- Slice the sweet potatoes thinly and uniformly to ensure even cooking. Use a mandoline slicer if you have one for consistent results.
- Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
- Fry the sweet potatoes in small batches to avoid overcrowding, which can lead to uneven frying.
- After frying, place the sweet potatoes on paper towels or a wire rack to drain excess oil.
- Sprinkle a pinch of salt or your preferred seasonings on the tempura as soon as it's out of the oil while it's still hot to enhance flavor.
Other Appetizer Recipes
If you’ve tried this sweet potato tempura or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sweet Potato Tempura
Ingredients
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 egg, beaten
- 1 cup ice cold club soda
- ½ teaspoon salt + more for seasoning
- vegetable oil for frying
- 1 large sweet potato, peeled and sliced into ⅛ inch rounds
- dipping sauce like Tentsuyu
Instructions
- To make the batter, mix together the flour, cornstarch, egg, club soda and salt in a bowl. The batter should be lumpy.
- Heat pot of oil at least 3" deep to 350°F.
- Make sure the sliced sweet potato rounds are dry. Dip 2-3 slices in the batter and let any excess drip back into the bowl before adding to the hot oil. Fry for 2 minutes per side or until golden brown.
- Remove with a slotted spoon or spider strainer and place on a paper towel-lined plate to absorb any excess oil. Sprinkle with salt and repeat with the remaining sweet potatoes. Serve with dipping sauce.
Notes
- Slice the sweet potatoes thinly and uniformly to ensure even cooking. Use a mandoline slicer if you have one for consistent results.
- Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
- Fry the sweet potatoes in small batches to avoid overcrowding, which can lead to uneven frying.
- After frying, place the sweet potatoes on paper towels or a wire rack to drain excess oil.
- Sprinkle a pinch of salt or your preferred seasonings on the tempura as soon as it's out of the oil while it's still hot to enhance flavor.
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