Smoked Crispy Sweet Potato Fries with Maple Chile Glaze

How to Make Smoked Crispy Sweet Potato Fries with Maple Chile Glaze

1. 1

   Step 1: Cut and soak the fries

   Peel (optional) and cut the sweet potatoes into 1/2-inch to 3/4-inch fries. Place the cut fries in a large bowl and cover with cold water, stir in the kosher salt, and soak for 30 minutes to draw out excess starch and improve crisping.

   For this step

   • 2 largeLarge sweet potatoes
   • 4 cupsCold water (for soaking)
   • 1 tbspKosher salt
   
2. 2

   Step 2: Dry and dust with cornstarch

   Drain the fries and pat them very dry with clean kitchen towels or paper towels. Transfer to a dry bowl and lightly dust with cornstarch, tossing until an even, thin coating forms — this helps create a crisp exterior during the final sear.

   For this step

   • 2 tbspCornstarch
   • 1 1/2 tsp (salt) + 1/2 tsp (pepper)Kosher salt & freshly ground black pepper
3. 3

   Step 3: Toss with oil and smoke low

   Toss the dusted fries with the neutral oil to coat evenly. Arrange the fries in a single layer on a smoker rack or perforated tray and smoke at 225°F (about 107°C) for 40–50 minutes, until tender and lightly infused with smoke.

   For this step

   • 2 tbspNeutral oil (vegetable or avocado)
   • 1 cupFruitwood or hardwood chips (hickory, apple, or cherry)
   
4. 4

   Step 4: Crisp at high heat

   Increase the smoker/ grill temperature to 450°F (or transfer to a preheated oven at 450°F or a hot air fryer). Spread the smoked fries in a single layer and roast/air-fry for 10–15 minutes, turning once, until edges are golden and crisp.
   
5. 5

   Step 5: Make the maple–chipotle glaze

   While fries crisp, combine maple syrup, chipotle powder, apple cider vinegar, and butter in a small saucepan over medium-low heat. Simmer gently 3–5 minutes until slightly thickened and glossy; season to taste with a pinch of kosher salt if needed.

   For this step

   • 1/4 cupPure maple syrup
   • 1 tspChipotle chile powder
   • 1 tbspApple cider vinegar
   • 1 tbspUnsalted butter
   
6. 6

   Step 6: Toss, garnish and serve

   Transfer the hot fries to a large bowl, drizzle about half the glaze, and gently toss to coat (reserve extra glaze for serving). Plate immediately, drizzle remaining glaze if desired, sprinkle with chopped parsley, and serve hot.

   For this step

   • 2 tbspFresh parsley, chopped (garnish)
   

1. Peel (optional) and cut the sweet potatoes into 1/2-inch to 3/4-inch fries. Place the cut fries in a large bowl and cover with cold water, stir in the kosher salt, and soak for 30 minutes to draw out excess starch and improve crisping.
2. Drain the fries and pat them very dry with clean kitchen towels or paper towels. Transfer to a dry bowl and lightly dust with cornstarch, tossing until an even, thin coating forms — this helps create a crisp exterior during the final sear.
3. Toss the dusted fries with the neutral oil to coat evenly. Arrange the fries in a single layer on a smoker rack or perforated tray and smoke at 225°F (about 107°C) for 40–50 minutes, until tender and lightly infused with smoke.
4. Increase the smoker/ grill temperature to 450°F (or transfer to a preheated oven at 450°F or a hot air fryer). Spread the smoked fries in a single layer and roast/air-fry for 10–15 minutes, turning once, until edges are golden and crisp.
5. While fries crisp, combine maple syrup, chipotle powder, apple cider vinegar, and butter in a small saucepan over medium-low heat. Simmer gently 3–5 minutes until slightly thickened and glossy; season to taste with a pinch of kosher salt if needed.
6. Transfer the hot fries to a large bowl, drizzle about half the glaze, and gently toss to coat (reserve extra glaze for serving). Plate immediately, drizzle remaining glaze if desired, sprinkle with chopped parsley, and serve hot.