Sweet Potato Tempura Recipe

Sweet potatoes: These are the star of the dish, peeled and sliced into thin rounds for frying.

All-purpose flour: This is the base for the tempura batter, giving it structure.

Cold water: Using cold water helps keep the batter light and crispy.

Egg: Adds richness and helps bind the batter together.

Baking powder: Makes the batter puff up and become crunchy.

Salt: Enhances the flavor of the batter.

Vegetable oil: Used for frying the tempura until golden and crispy.

One of the trickiest parts of making this Sweet Potato Tempura is getting the batter just right without overmixing it. Here’s how you can do it step by step:

1. Start by putting your all-purpose flour, cold water, lightly beaten egg, baking powder, and a pinch of salt into a bowl.
2. Use a whisk or a fork to gently mix everything together. Stir just until you don’t see any big lumps of flour. It’s okay if the batter looks a little lumpy or uneven.
3. Stop mixing as soon as the ingredients come together. Overmixing can make the batter thick and heavy, which means your tempura won’t be light and crispy.

Why does this matter? When you don’t overmix, the batter stays airy and light. That’s what helps the tempura turn out crispy on the outside and soft on the inside. If you mix too much, the batter gets tough and chewy, and that’s not what you want for a perfect tempura crunch.

I remember the first time I made tempura, I kept stirring and stirring because I thought it needed to be super smooth. But then, the fried sweet potatoes came out kind of dense and not as crispy. After that, I learned to stop mixing early, and it made a big difference. Now, I even like to use cold water straight from the fridge because it helps keep the batter cool and light while frying.

So, next time you’re making this Sweet Potato Tempura, remember: mix gently and don’t overdo it. Your crispy, golden slices will thank you!

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when cooked, making it a good alternative for tempura.

• all-purpose flour - Substitute with rice flour: Rice flour creates a lighter and crispier batter, which is often preferred in tempura recipes.

• cold water - Substitute with sparkling water: Sparkling water adds extra air to the batter, making it even lighter and crispier.

• egg - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can mimic the binding properties of eggs and is a great vegan alternative.

• baking powder - Substitute with club soda: Club soda can help achieve a similar leavening effect, making the batter airy and light.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying tempura.

• Allow the sweet potato tempura to cool completely at room temperature before storing. This prevents condensation, which can make the tempura soggy.

• Place the cooled tempura in an airtight container, separating layers with parchment paper to avoid sticking. Store in the refrigerator for up to 2 days.

• For longer storage, arrange the tempura on a baking sheet in a single layer and freeze until solid, about 1-2 hours. This prevents the pieces from sticking together.

• Transfer the frozen tempura to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date and store for up to 1 month.

• To reheat refrigerated tempura, preheat your oven to 375°F (190°C). Place the tempura on a baking sheet and bake for 10-15 minutes until crispy and heated through.

• For frozen tempura, reheat directly from the freezer. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes, or until crispy and hot.

• Avoid microwaving the tempura, as it can make the batter soggy and lose its signature crunch.

• If you prefer, you can reheat the tempura in an air fryer. Preheat the air fryer to 375°F (190°C) and cook for 5-7 minutes, shaking the basket halfway through for even crispiness.

• Serve the reheated sweet potato tempura immediately with your favorite dipping sauce, such as soy sauce or tempura sauce, to enjoy its delightful crunch and flavor.

• Oven Method: Preheat your oven to 375°F (190°C). Place the sweet potato tempura on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the tempura in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the tempura in the skillet and cook for 2-3 minutes on each side until they are warmed through and crispy.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the sweet potato tempura on the toaster oven tray. Heat for about 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Microwave Method: While not the best for maintaining crispiness, you can use the microwave for a quick reheat. Place the tempura on a microwave-safe plate lined with a paper towel. Heat on high for 30-60 seconds. For better results, follow up with a quick stint in a hot skillet to regain some crispiness.

• Deep fryer: Used to heat the oil to the required temperature of 350°F (175°C) for frying the sweet potato tempura.

• Large pot: An alternative to a deep fryer, this can be used to heat the oil if a deep fryer is not available.

• Mixing bowl: Used to whisk together the flour, cold water, egg, baking powder, and salt to create the tempura batter.

• Whisk: Essential for combining the batter ingredients without overmixing.

• Knife: Needed to peel and slice the sweet potatoes into ¼ inch rounds.

• Cutting board: Provides a stable surface for peeling and slicing the sweet potatoes.

• Paper towels: Used to drain the excess oil from the fried tempura, ensuring they remain crispy.

• Tongs: Useful for carefully placing the battered sweet potato slices into the hot oil and removing them once fried.

• Thermometer: Helps to accurately measure the oil temperature to ensure it is at the correct frying temperature.

• Plate: Used to hold the sweet potato tempura once they are drained and ready to be served.

Prepare ingredients ahead: Peel and slice the sweet potatoes in advance to save time when you're ready to cook.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Keep batter cold: Prepare the tempura batter just before frying and keep it cold to ensure a crispy texture.

Batch frying: Fry multiple sweet potato slices at once, but avoid overcrowding the pot to maintain the oil temperature.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep the tempura crispy.