how to make tempura sweet potato

Daniel Parker

3 min read

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26-01-2025

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Tempura sweet potato is a delightful treat, offering a beautiful contrast between the sweet potato's natural sweetness and the light, crispy tempura batter. This guide will walk you through making perfectly golden, crispy tempura sweet potato at home. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe easy to follow and delicious to enjoy.

Preparing the Sweet Potatoes

What you'll need:

• 2 large sweet potatoes, peeled and cut into 1/2-inch thick sticks or batons. Thinner pieces cook faster and crispier. Aim for consistent thickness for even cooking.
• 1 cup ice water – crucial for a light and crispy batter!
• Paper towels – for drying the sweet potato. Excess moisture is the enemy of crispy tempura.

Instructions:

1. Peel and cut: Wash and peel the sweet potatoes. Cut them into even sticks or batons. Consistency is key here for even cooking.
2. Soak (optional): Soaking the sweet potato slices in cold water for 15-20 minutes can help remove excess starch, resulting in a crispier result. This step is optional, but recommended.
3. Dry thoroughly: After soaking (or skipping the soak), pat the sweet potato pieces completely dry with paper towels. Any remaining moisture will make the batter soggy.

Making the Tempura Batter

What you'll need:

• 1 cup ice water
• 1 cup all-purpose flour (or a tempura flour blend for extra crispiness)
• Pinch of salt

Instructions:

1. Combine: In a large bowl, whisk together the ice water and salt until well combined.
2. Add flour: Gradually add the flour, whisking constantly to avoid lumps. Don't overmix; a few lumps are okay. The batter should be slightly thick, like pancake batter, but not too stiff. The key is to incorporate the flour just enough.
3. Ice is key: Using ice water keeps the batter cold, preventing gluten development and ensuring a lighter, crispier result. Avoid mixing vigorously.

Frying the Sweet Potato Tempura

What you'll need:

• Vegetable oil (high smoke point oil like canola or peanut oil) for deep frying, enough to fill a deep pot or wok about 3 inches deep.
• Large, deep pot or wok
• Tongs or slotted spoon
• Paper towels for draining

Instructions:

1. Heat oil: Heat the oil to 350°F (175°C). You can check the temperature using a deep-fry thermometer. Don't overheat the oil, as this will burn the tempura.
2. Fry in batches: Carefully dip the sweet potato sticks into the batter, ensuring they're fully coated but not dripping. Fry in batches to avoid overcrowding the pot. Overcrowding lowers the oil temperature, resulting in soggy tempura.
3. Fry until golden brown: Fry for 2-3 minutes, turning occasionally, until the sweet potato is golden brown and crispy.
4. Drain: Remove the fried sweet potato with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.

Serving Your Tempura Sweet Potato

Serve your tempura sweet potato immediately while it's still hot and crispy. It's delicious on its own, or you can dip it in a variety of sauces:

• Tempura dipping sauce: A simple mix of soy sauce, mirin, and grated daikon radish.
• Sweet chili sauce: A sweet and spicy option for a flavor contrast.
• Honey mustard: A slightly sweeter and tangier option.

Tips for Perfect Tempura Sweet Potato

• Don't overmix the batter: Overmixing develops gluten, resulting in a tough tempura.
• Use ice-cold water: This is crucial for a light and crispy batter.
• Fry in batches: Overcrowding the pot lowers the oil temperature and leads to soggy tempura.
• Don't overcrowd the pan: This will lower the oil temperature and lead to soggy tempura.
• Serve immediately: Tempura is best enjoyed fresh and hot.

Enjoy your homemade tempura sweet potato! It's a simple recipe that delivers incredible flavor and texture. Let me know in the comments how yours turns out!