Crispy Air Fryer Sweet Potato

I grabbed two sweet potatoes on a Tuesday afternoon with no real plan, just a craving for something crunchy that didn't involve turning on the oven. The air fryer was sitting there, and I figured why not try fries. Twenty minutes later, I was standing at the counter eating them straight from the basket, wondering why I'd ever bothered with the oven at all.

I made these for a friend who swore she didn't like sweet potatoes, and she finished half the batch before I could plate the rest. She kept asking what I did to them, as if there was some secret trick, but it was just good seasoning and hot circulating air. Sometimes the simplest things surprise you the most.

Ingredients

• Sweet Potatoes: Pick firm, smooth ones without soft spots, and cut them evenly so they cook at the same rate—inconsistent sizes mean some burn while others stay pale.
• Olive Oil: Just enough to help the seasonings stick and encourage browning without making them greasy.
• Cornstarch: This is the magic dust for crispiness; it draws out moisture and creates that satisfying crunch on the outside.
• Smoked Paprika: Adds a warm, slightly sweet smokiness that makes these taste more complex than plain salt ever could.
• Garlic Powder: A subtle savory note that works in the background, rounding out the sweetness.
• Sea Salt and Black Pepper: Essential for balance, and I always add a little extra salt right before serving.
• Fresh Parsley: Optional, but a handful of chopped parsley at the end makes them look and taste fresher.

Instructions

Preheat the Air Fryer:

Set it to 200°C and let it run empty for 3 minutes. This ensures the fries hit a hot surface immediately, which helps them crisp up instead of steaming.

Coat the Fries:

Toss the sweet potato sticks in a large bowl with olive oil until every piece glistens. Then sprinkle the cornstarch over them and toss again—it should disappear into a light, even coating.

Season Generously:

Add the smoked paprika, garlic powder, salt, and pepper, then toss until the fries are evenly speckled with color. Don't be shy with the seasoning; sweet potatoes can handle it.

Arrange in a Single Layer:

Spread the fries in the basket without crowding them, even if it means cooking in two batches. Overlapping fries steam each other and turn limp instead of crispy.

Air Fry and Shake:

Cook for 15 to 18 minutes, shaking the basket halfway through so all sides get exposed to the heat. The edges should be golden and a little charred in spots.

Serve Hot:

Transfer to a plate, sprinkle with fresh parsley and a pinch more salt if you like, and eat them right away while they're still crackling.

Save

I started making these on Sunday nights when I needed something easy and comforting but didn't want to feel like I'd eaten junk. They've become the thing I reach for when I want to feel like I'm taking care of myself without overthinking it, and somehow they always taste better than I expect.

Getting the Best Crispiness

If you have an extra 30 minutes, soak the cut fries in cold water before you start. It pulls out some of the starch and helps them crisp up even more, but you have to dry them completely afterward with a clean towel or they'll steam instead of fry. I've done it both ways and the soak makes a noticeable difference, especially if your sweet potatoes are particularly starchy.

Seasoning Variations

The base recipe is great, but sometimes I swap the paprika for cumin and add a pinch of chili powder when I want something with more heat. A little cinnamon and brown sugar can take them in a sweeter direction if you're serving them alongside something savory like grilled chicken. Just adjust the salt accordingly and taste as you go.

Serving and Storing

These are best eaten fresh, but if you have leftovers, spread them on a baking sheet and reheat them in the air fryer at 180°C for about 5 minutes to bring back some of the crispness. They don't freeze well once cooked, but you can freeze the raw, seasoned fries on a tray and cook them straight from frozen, adding a few extra minutes to the cooking time.

• Try them with spicy mayo, garlic aioli, or even a drizzle of tahini for dipping.
• They pair beautifully with burgers, grilled fish, or just a simple green salad.
• If you're meal prepping, cut and season the fries ahead of time and store them in the fridge for up to a day before cooking.

Save

These fries have earned a permanent spot in my weeknight rotation, and I hope they do the same for you. They're proof that you don't need a deep fryer or a lot of fuss to make something this satisfying.

Common Questions

→ How do I make sweet potato fries extra crispy?

Soaking the cut sweet potatoes in cold water for 30 minutes before drying helps remove excess starch, resulting in a crispier texture when air fried.

→ Can I add other spices to these fries?

Yes, spices like chili powder or cumin can be added for extra heat and depth of flavor, complementing the smoked paprika and garlic powder.

→ Is cornstarch necessary for crispiness?

Cornstarch is optional but recommended for an extra crunchy coating on the fries; it helps crisp the surface in the air fryer.

→ What temperature is best for air frying sweet potato fries?

Preheating the air fryer to 200°C (400°F) ensures evenly cooked fries with a crispy exterior and tender inside.

→ How should I serve these sweet potato fries?

They are great served immediately sprinkled with fresh parsley and additional salt, and pair well with dipping sauces like spicy mayo or garlic aioli.