This review was undertaken to complement, and includes, information from detailed studies on sweetpotato “chunk fry” quality conducted in selected communities in Ghana and Nigeria. In West Africa, frying in the form of large wedges or “chunk fries” is predominant over other frying methods (i.e., thinly sliced chips (often referred to as crisps in England and the Commonwealth) and “French fries”). Chunk fries are produced mostly by female‐run microenterprises selling them as a filling snack to roadside and market customers. In addition to frying, boiling, drying and reconstituting into various foods, pounding, and consumption of leaves as a vegetable are also important in the region.

We reviewed 51 references on sweetpotato production and utilization in West Africa as well as global literature on fried sweetpotato, to evaluate the current importance and future potential of sweetpotato fried products in this region. The review covers: a) information about production, utilization, and demand concerning fried products; b) findings on sweetpotato fried product quality, physicochemical properties and processing, and health aspects of fried products; and c) information on the gender and sociocultural context of sweetpotato in West Africa which contributes to the design of appropriate breeding and product delivery interventions.

Reports indicate high producer preference for multi-purpose varieties suitable for both frying and uses such as boiling and drying. Distinct consumer preference clusters for fried products may also be important to guide the development of product profiles to serve different market segments. One gap in knowledge identified is the key physicochemical attributes of sweetpotato that control sensory attributes.

Women dominate the production of chunk fries in Ghana and Nigeria, primarily due to the low capital requirements to engage in the enterprise. Therefore, when developing interventions along the fried sweetpotato value chain, the needs of women should receive substantial attention. Future research and development efforts must also bear in mind that fried product quality can also be improved through appropriate processing steps, such as blanching and drying of roots prior to frying, and frying at appropriate temperature. These should be considered as part of holistic efforts to improve and deliver healthier and profitable fried sweetpotato options in West African food systems.