Air Fryer Sweet Potato Fries
Oh, Air Fryer Sweet Potato Fries. If I had a nickel for every time I’ve made these for a late-night snack or as a quick side because I forgot to defrost something for dinner…well, I’d have enough for at least a small snack run. I still remember the first time I tried air-frying sweet potatoes thinking, ‘Can this thing really make fries crispy?’ Spoiler: mostly yes, if you’re patient! My dog gets hopeful around the air Fryer now, too, though he’s still undecided about sweet potato. He’s more of a cheese enthusiast, to be honest.
Why I keep making these (and you probably will, too)
I make this when I’ve got leftover sweet potatoes taking up half my veg drawer; or those days I can’t be bothered with actual deep-frying—who needs that mess? My family loves them because you know what? They’re crispy enough on the outside and fluffy on the inside, and I don’t end up smelling like a chip shop. Sometimes I get weirdly competitive, trying to make them as crispy as the café down the road (rare success, but it’s fun to try). Plus, after a few kitchen fails (once I forgot the oil, don’t recommend) I can whip these up in my sleep now. Well, almost.
What you’ll need (and a couple swaps that work in a pinch)
- 2 medium sweet potatoes (any variety is fine — I’ve used the purple ones but they’re slightly odd in fries form!)
- 1 to 2 tablespoons olive oil (or melted coconut oil if you’re feeling fancy; I sometimes use sunflower oil when my olive oil ration runs low in the middle of the week)
- 1 teaspoon smoked paprika (or regular paprika will do, and actually, sometimes I skip it for the kids)
- 1/2 teaspoon garlic powder (not garlic salt—made that mistake once, super salty)
- Salt to taste (I’m partial to flaky sea salt but the regular stuff does the trick)
- Black pepper (optional, but I can’t help myself)
- Optional: chili flakes, cumin, or even cinnamon if you want something quirky (my friend Sara swears by it, but I’m still unconvinced…)
Here’s how I throw it all together
- Peel your sweet potatoes (or don’t—truthfully, sometimes I just leave the skin on if I’m feeling lazy; just wash them well). Slice into fries, about the width of your finger. Don’t stress if they’re not perfect. Rustic is a thing, right?
- In a big-ish bowl, toss the fries with oil, paprika, garlic powder, salt, and pepper. Use your hands—it’s just easier. This is where I usually sneak one of the raw sticks. Bad habit, but old habits die hard.
- Preheat your air fryer to 400°F (200°C). I say preheat, but honestly, I sometimes forget and just add a minute or two at the end. Seems to work.
- Spread fries in a single layer in the air fryer basket (don’t cram them; they’ll just steam each other. Or, as my mum says, ‘They need their personal space!’). Cook for 10 minutes, shake the basket, then cook for another 7–10 minutes until golden and crisp(ish). Some fries will crisp more than others, it’s the way of the world.
- Let them cool for a couple minutes—they finish crisping up as they sit. And try not to eat them all straight from the basket (not that I’ve ever failed at that. Ahem).
My notes (aka: what I learned the hard way)
- Slicing evenly matters more than you think. If they’re too thick, they’ll be soft inside and out. Too thin and, well, charcoal city.
- A tiny dusting of cornstarch can help crisp things up, but if you forget it, it’s fine — I rarely remember!
- If you overcrowd, you’ll just end up with baked sweet potato sticks (in case you actually wanted those).
Stuff I’ve tried with these (one was a hot mess…)
- Sprinkling parmesan cheese before cooking? Tasty, but wow, does it make the air fryer messy. Do it after instead.
- Curly sweet potato fries: Tried that once. My spiralizer almost gave up the ghost. Stick to regular shapes if you value your sanity.
- Chili lime seasoning: Sounds fancy, and it’s actually awesome with a squeeze of lime after cooking.
Gear you’ll (probably) need
Well, obviously an air fryer (I use a cheapo one and it’s survived several kitchen disasters). But if you don’t have one—oven on high with a wire rack will work, just takes longer and isn’t quite the same. A big sharp knife for cutting, though if yours is a bit blunt, just go slow and watch your fingers. No need for fancy gadgets or anything.
How to store them (though trust me, they never last long)
I rarely have leftovers, but if by some miracle you do—pop them in an airtight container in the fridge. They’ll go a bit limp (let’s be honest), but actually, reheated in a hot oven or back in the air fryer; not too shabby. Wouldn’t keep ‘em more than a couple of days. My kids probably ate them for breakfast once. Not my proudest lunchbox moment.
How we like to eat ‘em
Honestly, most of my family just dips them straight in ketchup, but my go-to is sriracha mayo (or that fancy garlic aioli you can buy at Trader Joe’s). Once at a BBQ, we served them inside a burger instead of classic fries. That was a good day.
Stuff I wish I’d known sooner (so you don’t have to mess up)
- I tried cooking a double batch once—don’t do it! They just get soggy, no matter how optimistic you are.
- Patting the fries dry before oiling really *does* make a difference (took me forever to admit this).
- I once skipped tossing halfway because I got distracted watching reruns of The Great British Bake Off; half burnt, half pale. Just shake the basket.
Your questions—’cause I get these a lot (sometimes from myself…)
Can I use regular potatoes?
Sure thing. They crisp up a little more, but it’s just basically a different beast. Will taste amazing either way (though, oddly, I think sweet potatoes are better for breakfast?).
Why are my fries soggy?
Most likely too many crammed in the basket or you skipped the oil. Not judgy—I’ve done both. Try cooking in two batches or just embrace the chunkier texture; no shame in that.
My air fryer fries stick to the basket. What gives?
Yup, that happens! Next time, try a little spritz of nonstick spray or just let them cool a sec before nudging them. Also, check your air fryer instructions for basket cleaning, because the built-up goop can make anything stick (ask me how I know).
Which air fryer brand do you use?
I use an old Philips model. Nothing fancy. I’ve heard good things about Ninja too, but honestly, use what you have. Bon Appetit has a good air fryer review if you’re shopping around.
Can I freeze these after cooking?
Eh, you can but they go a bit odd in texture. If you must, cool completely and then re-crisp in the air fryer right from frozen. But, on second thought, maybe just eat them fresh.
If you’ve read this far—you must be hungry or just *really* love sweet potato fries (I feel you on both counts!).
Ingredients
- 2 large sweet potatoes, peeled
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
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1Peel the sweet potatoes and cut them into thin, even-sized fries.
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2In a large bowl, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and cayenne pepper if using.
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3Preheat your air fryer to 400°F (200°C) for 3 minutes.
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4Arrange the sweet potato fries in a single layer in the air fryer basket. Cook in batches if necessary.
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5Air fry for 15-18 minutes, shaking the basket halfway through, until fries are golden brown and crispy.
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6Serve immediately, optionally sprinkled with extra sea salt or your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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