Side Dishes
Wingstop's sweet potato fries recipe delivers that signature crispy texture and caramelized sweetness you crave after every order. The secret lies in thinly sliced sweet potatoes fried to golden perfection, then tossed with a tangy mustard crunch that makes them irresistibly addictive.
I've perfected this recipe through countless test batches, ensuring every fry achieves that ideal balance of crispy exterior and tender interior.
What sets these apart is the two-stage cooking process: first frying for maximum crispiness, then finishing with a light coating of oil and seasoning. The mustard powder creates that signature crunch while adding a subtle tang that cuts through the natural sweetness of the sweet potatoes.
This method works equally well in a deep fryer, oven, or air fryer, giving you flexibility for different cooking preferences.
The result is a plate of fries that's dangerously crispy on the outside with a caramelized sweetness that develops as they cook. Each bite delivers that perfect contrast of textures and flavors that makes Wingstop's version so beloved.
The fries stay crispy even when served with dipping sauces, making them ideal for sharing or meal prep.
While the original recipe calls for deep frying, I'll show you how to achieve similar results with healthier oven or air fryer methods. These fries pair perfectly with any meal—dinner, game day, or as a standalone snack. Let's get started on recreating that restaurant-quality crunch at home.
Ingredients for wingstop sweet potato fries
Sweet potatoes, mustard powder, and a two-stage fry—here's what makes these fries irresistibly crispy and caramelized.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Sweet Potatoes 🍠 | 2 lb | Thinly sliced (1/8-inch thick) |
| Vegetable Oil 🫒 | 4 cups | For frying (peanut or canola works) |
| Yellow Mustard Powder 🌶️ | 2 tbsp | For signature crunch |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tbsp | For depth of flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| White Vinegar 💧 | 1 tbsp | For tangy brightness |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For finishing and crispiness |
| Paprika 🌶️ | 1 tsp | Smoked for extra flavor |
Sweet potatoes are the star here—orange ones have more natural sweetness, but purple or white work too. Trader Joe's sells pre-sliced ones that save time, but if you're slicing yourself, use a mandoline for even thickness. The thinner the slices, the crispier they'll get. Look for firm, vibrant potatoes with no soft spots. I always buy extra—half go in the fries, half get roasted for another night. For the mustard powder, Bob's Red Mill is my go-to—it's consistent and adds that signature crunch without overpowering.
No mustard powder? Dijon mustard at half the amount works in a pinch, though the texture won't be identical. Fresh out of garlic powder? Two cloves of minced garlic will give you that punch. The vinegar might seem odd, but it's what cuts through the sweetness and keeps the fries crispy when tossed. For the oil, peanut oil gives the best flavor, but canola or vegetable oil are fine. If you're air frying, use avocado oil spray—it handles high heat better. The cayenne is optional, but trust me, a tiny pinch elevates everything.
These fries are best served immediately, but they stay crispy for 20-30 minutes if kept warm in a 200°F oven on a wire rack. For meal prep, fry a big batch, then reheat in the oven for 5-7 minutes at 400°F. Store leftovers in the fridge for 3-4 days, but honestly, they won't last that long. Freezing? Toss them in a single layer on a tray first, then bag—keeps for 2 months. The mustard powder blend? Store it in a jar in your pantry for up to 6 months.
Why You'll Love This Recipe
- Here’s what sold me: the mustard powder and garlic powder combo creates this perfect balance—crispy outside, tender inside, with just enough tang to make you reach for another handful. (Yes, even on a Tuesday night.)
- No Chopping Needed: I swear, these fries take less effort than ordering takeout. Just peel those sweet potatoes into sticks—no dicing, no fuss—and toss them in the oil with the spices. The oven does all the heavy lifting while I’m scrolling through my phone.
- That Golden Crunch: Here’s what sold me: the mustard powder and garlic powder combo creates this perfect balance—crispy outside, tender inside, with just enough tang to make you reach for another handful. (Yes, even on a Tuesday night.)
- Game for Any Meal: Serve them as a snack with a burger, pile them on a salad for crunch, or turn them into a full meal with a little cheese and sour cream. They’re my go-to when I need something that feels fancy but isn’t.
Step-by-step instructions for crispy sweet potato fries
Let's make these fries with that perfect Wingstop crunch and caramelized sweetness.
Prep and Soak the Sweet Potatoes
Start by peeling the 2 lb large sweet potatoes and cutting them into 1/8-inch thick slices using a mandoline or sharp knife. I like to work in batches to keep the slices even—uneven thickness means uneven cooking. Place the slices in a large bowl and cover with cold water for 30 minutes. This soaking step removes excess starch, which prevents the fries from sticking together during frying and helps create that crispy exterior.
After soaking, drain the water and pat the sweet potato slices completely dry with paper towels. Any moisture left on them will cause the oil to splatter when you fry. Arrange the dried slices on a clean kitchen towel and let them air-dry for another 10 minutes while you heat the oil. This extra drying step is what gives these fries that signature crispiness—don't skip it!
Create the Mustard Crunch Seasoning
In a small bowl, whisk together the 2 tbsp yellow mustard powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1.5 tsp salt, 0.5 tsp black pepper, 0.25 tsp cayenne pepper, and 1 tsp paprika. This blend is what gives the fries that signature Wingstop crunch and flavor. I like to use freshly ground spices whenever possible—they make a noticeable difference in taste.
Set this seasoning mixture aside for now. We'll use it to coat the fries right before frying. The mustard powder is key here—it's what creates that satisfying crunch when you bite into these fries. If you're sensitive to spice, you can reduce the cayenne pepper to 0.125 tsp for a milder kick.
Fry the Sweet Potatoes to Golden Perfection
Fill a deep fryer or heavy pot with 4 cups vegetable oil and heat it to 325°F (use a candy or deep-fry thermometer for accuracy). The oil should be hot but not smoking—if it starts smoking, turn the heat down immediately. Working in batches (don't overcrowd the fryer), carefully add the sweet potato slices and fry for 3-4 minutes until they're tender but not yet brown.
Using a slotted spoon, remove the fries from the oil and transfer them to a paper towel-lined plate to drain. Here's the thing—these fries will finish cooking from residual heat, so they don't need to be fully brown at this stage. The key is getting them tender first, then crisping them up in the next step. If you see any slices that are browning too quickly, they're ready to come out.
Finish with Crispy Coating and Tangy Kick
Once the fries are tender, return them to the 325°F oil and fry for another 2-3 minutes until they're deep golden brown and crispy. Watch them closely during this final fry—they go from perfect to burnt in seconds. As they crisp up, add the 2 tbsp extra-virgin olive oil to the fryer to help create that glossy finish.
When the fries are perfectly crisp, remove them from the oil and immediately transfer them to a large bowl. Drizzle with the 1 tbsp white vinegar and toss gently to distribute it evenly. Then add the mustard crunch seasoning and toss again until every fry is fully coated. The vinegar adds that bright, tangy element that cuts through the sweetness and makes these fries irresistible.
Serve Immediately for Maximum Crunch
Transfer the fries to a serving platter and serve them right away while they're still crispy. I like to sprinkle a little extra yellow mustard powder on top just before serving—it adds that final crunchy texture that everyone loves. These fries are best enjoyed immediately, but if you need to hold them for a few minutes, keep them warm in a 200°F oven on a wire rack (not a plate) to maintain that crispiness.
The perfect fry should have a crispy exterior that gives way to a tender, caramelized interior with just the right amount of sweetness. Each bite should deliver that satisfying crunch from the mustard coating, followed by the sweet potato's natural sweetness and the subtle kick from the spices. Serve with your favorite dipping sauce for the ultimate snack experience!
Pro Tips For Making Wingstop Sweet Potato Fries
- CUT FRIES IN EVEN STICKS: I learned this the hard way—uneven pieces fry at different rates, leaving some soggy while others burn. Use a mandoline if you’re impatient, or a sharp knife and steady hand to slice them ¼-inch thick (no wider, or the inside stays undercooked).
- DRY THEM THOROUGHLY: Skipping this step is how you end up with greasy, limp fries. Pat each stick with a paper towel after cutting, then let them sit in a single layer on a rack for 10 minutes—this guarantees a crispy exterior every time.
- USE HOT OIL, THEN DROP TEMP: Crank your oil to 375°F (350°F is too cool), then fry the first batch until golden (about 3 minutes). After removing them, lower the heat to 325°F for the next batches—this keeps the oil stable and prevents burning.
- SALT BEFORE SEASONING: Resist the urge to salt immediately after frying. Let the hot fries cool for 30 seconds, then toss with the mustard, garlic, and onion powders while still warm—this makes the seasoning cling better and prevents clumping. (Yes, even if you’re impatient like me.)
Perfect pairings for this dish
Dipping Sauce Pairings
These fries shine with Wingstop's signature honey mustard—mix 2 tbsp Dijon mustard, 1 tbsp honey, and 1 tsp apple cider vinegar for that perfect tangy-sweet balance.
For a smoky twist, try smoky chipotle mayo (blend ½ cup mayo with 1 tsp adobo sauce and ½ tsp smoked paprika). 🍯
Protein Pairings
Serve alongside crispy chicken tenders (use the same frying technique) or Wingstop-style wings for a full meal. The sweetness of the fries complements the heat of wings perfectly, while the mustard crunch ties both flavors together. For a vegetarian option, pair with black bean burgers or grilled portobello mushrooms.
Game Day Spread
Create a full spread with buffalo cauliflower bites, spicy ranch, and cooling blue cheese dressing. The sweet potatoes add a natural sweetness that balances the heat, while the mustard crunch cuts through rich dipping sauces. Keep everything warm in a 200°F oven until serving. 🏈
Breakfast Twist
Add to a breakfast plate with scrambled eggs, crispy bacon, and sriracha aioli for a sweet-and-spicy morning. The caramelized sweetness pairs surprisingly well with breakfast flavors, and the mustard crunch adds texture. Serve with a side of avocado slices for extra richness. 🍳
Healthy Swaps
For a lighter version, air fry at 400°F for 12-15 minutes (toss with 1 tbsp olive oil and 1 tsp mustard powder before cooking). Pair with Greek yogurt-based ranch (mix ½ cup Greek yogurt, 1 tbsp mayo, and 1 tsp dried dill) to keep it light. 🥗
Dessert Twist
Dust with ½ cup powdered sugar and a pinch of cinnamon for a sweet potato fry "sweet treat." Serve with vanilla ice cream or whipped cream for a fun, unexpected dessert. The caramelized sweetness becomes even sweeter when paired with cool dairy. 🍰
Nutrition facts
Frequently asked questions
Why do Wingstop's sweet potato fries have that signature crunch?
The secret lies in the two-stage frying process combined with the mustard powder coating. First, the fries are partially cooked to tenderize, then fully crisped in hot oil. The mustard powder creates a dry, crunchy exterior that stays crisp even when dipped.
Can I make these fries without deep frying?
For an oven version, toss 1/8-inch slices with 1 tbsp olive oil and 1 tsp mustard powder, then bake at 425°F for 20-25 minutes, flipping halfway. Air fry at 400°F for 12-15 minutes for similar results. The texture won't be identical, but they'll still be delicious!
How do I prevent my sweet potato fries from sticking together?
Always soak slices in cold water for 30 minutes first to remove starch, then pat completely dry and let them air-dry for 10 minutes. Work in small batches when frying, and use a slotted spoon to separate them in the oil. This drying step is non-negotiable for crispy results!
What's the best way to reheat leftover sweet potato fries?
Spread fries on a wire rack and reheat in a 400°F oven for 5-7 minutes to restore crispiness. For microwave reheating, place fries on a paper towel and heat for 20-30 seconds, then finish under the broiler for 1 minute. Never reheat in the microwave alone—they'll turn soggy!
Can I use regular potatoes instead of sweet potatoes?
While it's possible, it won't taste the same. Sweet potatoes have natural caramelization that regular potatoes lack. If you must substitute, use Yukon Gold potatoes and add 1 extra tbsp brown sugar to the seasoning for sweetness. The texture will be different—sweet potatoes stay tender while regular potatoes get starchy.