Air Fryer Sweet Potato Fries

My air fryer sat unused for weeks until a friend mentioned missing crispy fries but dreading the oil splatter. That conversation sparked something—what if I could create golden, crunchy fries without the mess? One Tuesday evening, I sliced sweet potatoes and discovered the magic of soaking away the starch, and suddenly I had restaurant-quality fries ready in twenty minutes flat. The garlic aioli came next, thick and tangy, making everything taste like celebration rather than just dinner.

I made these for a small gathering last month, and watching people dip fry after fry into that creamy garlic sauce reminded me why I cook. Someone asked if they were store-bought, and I realized then that simple ingredients cooked with a little care can genuinely surprise people. My hands smelled like garlic for hours afterward, and I didn't mind one bit.

Ingredients

• Sweet potatoes (2 large, about 800 g): Choose firm ones without soft spots, as they hold their shape better during cooking and deliver that natural sweetness without turning mushy.
• Olive oil (2 tablespoons): The coating agent that helps everything crisp up; don't skimp here because the oil distributes the seasonings evenly.
• Smoked paprika (1 teaspoon): This gives the fries a subtle smokiness that tricks your brain into thinking they were cooked over fire, not in an electric basket.
• Garlic powder (1/2 teaspoon): Concentrated garlic flavor that won't burn like fresh garlic might; it mellows beautifully with heat.
• Fine sea salt (1/2 teaspoon): Smaller crystals dissolve faster and season more evenly than coarse salt.
• Black pepper (1/4 teaspoon): Fresh cracked pepper tastes better than pre-ground, though either works.
• Cornstarch (1 tablespoon, optional): This secret weapon absorbs any remaining moisture and creates an almost impossible crispness that regular potatoes struggle to achieve.
• Mayonnaise (1/2 cup): The creamy base that holds everything together; use a quality brand you enjoy eating plain.
• Garlic clove (1, finely minced or grated): Fresh garlic has a bite that mellows into sweetness when mixed with lemon and mayo, creating complexity.
• Lemon juice (1 teaspoon): The acid cuts through richness and brightens the aioli so it doesn't taste heavy.
• Dijon mustard (1/2 teaspoon): A tiny amount adds tanginess and helps emulsify the aioli naturally without looking cloudy.

Instructions

Prep your sweet potatoes:

Peel them with a vegetable peeler, working over the sink because they're slippery and watery. Cut each one lengthwise into quarters, then slice each quarter into fries about 1/4-inch thick—aim for consistency so they cook evenly.

Soak away the starch:

Fill a large bowl with cold water and submerge your fries completely, setting a timer for twenty minutes. This step removes the starchy exterior that would otherwise trap steam and prevent crisping, so truly, do not rush it or skip it.

Dry thoroughly:

Drain the fries and spread them on a clean kitchen towel, patting them dry with another towel. Moisture is the enemy of crispiness, so be thorough—any wet spots will steam instead of fry.

Season the fries:

Toss the dried fries in a bowl with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if using. Use your hands or tongs to turn everything until each fry is evenly coated and glistening.

Preheat your air fryer:

Set it to 200°C (400°F) and let it run empty for three minutes while you arrange your fries. This initial heat matters because it starts the crisping process immediately.

Cook the fries:

Arrange them in a single layer in the basket without crowding—if they're stacked, they'll steam. If your basket feels full, cook in two batches because that extra space is worth the effort.

Shake halfway:

At the ten-minute mark, open the basket and shake it so the fries flip and expose new surfaces to heat. Listen for that gentle rattling sound—it means they're moving freely and cooking evenly.

Check for crispiness:

At fifteen minutes, peek inside and look for golden edges with maybe some deeper brown spots on the thickest fries. If they still look pale, give them another three to five minutes, but watch closely so they don't burn.

Make the aioli:

While the fries finish, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Whisk gently until the garlic is fully incorporated and the mixture tastes bright and balanced—taste it and adjust until it makes you happy.

Serve immediately:

Transfer hot fries to a serving plate and place the aioli in a small bowl alongside. The contrast between hot and cold, crispy and creamy, is part of the magic.

Save

These fries taught me something unexpected: that food doesn't need to be complicated to be memorable. My daughter now requests them instead of going to her favorite restaurant, and something about that shift—from craving take-out to wanting what I make—changed how I think about cooking.

Why the Soaking Step Changes Everything

The starch in sweet potatoes is what makes them stick together and turn soft when heat hits them. By soaking, you're essentially rinsing away the glue that prevents crispiness. I discovered this by accident when I forgot to soak once and ended up with fries that were almost creamy inside instead of fluffy—not bad, just completely different. Now I treat soaking like a non-negotiable ritual, the same way you'd let butter come to room temperature before baking.

Air Fryer Temperature and Timing Secrets

Air fryers vary wildly in how hot they actually get, so the first time you make these, treat the time as a guideline rather than gospel. Some fryers run hotter and will finish fries in fifteen minutes, while others need the full twenty or even a couple minutes more. I learned to trust my eyes over the clock—golden edges with slight caramelization on the thickest parts means they're ready, pale fries need more time, and any black spots mean you pushed it too far. Start checking around the twelve-minute mark so you can catch the exact moment they're perfect.

Making the Aioli Your Own

Once you understand the basic formula—creamy base, acid, garlic, seasoning—you can spin this aioli in a hundred directions depending on your mood. I've added roasted red peppers for sweetness, fresh dill for garden vibes, and smoked paprika to match the fries. Greek yogurt works beautifully as a mayonnaise substitute if you want something lighter and more tangy, though it changes the texture from silky to slightly thicker. The key is balancing richness with brightness so the aioli tastes alive rather than heavy.

• Add a pinch of cayenne pepper if you want heat that builds slowly rather than hits immediately.
• Squeeze extra lemon juice if your aioli tastes flat after the garlic has meld—acidity is your friend.
• Make aioli at least thirty minutes before serving so flavors have time to marry together beautifully.

Save

These sweet potato fries have become my answer to that moment when someone says they're hungry but nothing sounds right. They're crispy, they're satisfying, and they taste like someone cared about making them good.

Recipe Guide

→ How do you achieve crispy sweet potato fries in an air fryer?

Soaking the fries in cold water removes starch, while coating with oil and cornstarch helps develop a crispy texture when air fried.

→ What spices enhance the flavor of sweet potato fries?

Smoked paprika, garlic powder, salt, and pepper add depth and a savory smoky flavor to the fries.

→ Can the garlic aioli be made lighter?

Yes, substituting mayonnaise with Greek yogurt creates a lighter yet creamy aioli with a fresh tang.

→ What is the recommended air fryer temperature and time?

Preheat the air fryer to 200°C (400°F) and cook the fries for 15-20 minutes, shaking halfway through for even crispness.

→ Are these fries suitable for gluten-free diets?

Yes, the ingredients used are gluten-free, but always check labels on store-bought items like mayonnaise to ensure safety.

→ How can I add a spicy kick to the fries?

Adding a pinch of cayenne pepper to the seasoning mix provides a pleasant spicy heat.