Air Fryer Sweet Potato Fries (Printable)

Golden sweet potato fries paired with creamy garlic aioli, cooked to crispy perfection in the air fryer.

# Components:

→ Sweet Potato Fries

01 - 2 large sweet potatoes (approximately 28 ounces)
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon black pepper
07 - 1 tablespoon cornstarch (optional, for enhanced crispiness)

→ Garlic Aioli

08 - 1/2 cup mayonnaise
09 - 1 clove garlic, finely minced
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Salt and black pepper to taste

# Method:

01 - Peel the sweet potatoes and cut into 1/4-inch thick fries, maintaining uniform thickness for even cooking.
02 - Place the fries in a bowl of cold water and soak for 20 minutes to remove excess starch, then drain thoroughly and pat completely dry with a kitchen towel.
03 - Toss the fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if using, ensuring even coating on all surfaces.
04 - Preheat the air fryer to 400°F for 3 minutes.
05 - Arrange the fries in a single layer in the air fryer basket, cooking in batches if necessary to avoid overcrowding.
06 - Air fry for 15 to 20 minutes, shaking the basket halfway through cooking, until fries achieve golden color and crisp texture.
07 - While fries cook, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl, adjusting seasoning as needed.
08 - Serve hot sweet potato fries immediately with garlic aioli as a dipping sauce on the side.

# Expert Advice:

01 -
  • Zero guilt eating because the air fryer does the crisping without deep frying, so you get texture without the oil cleanup.
  • The garlic aioli tastes homemade and fancy but takes literally three minutes to whisk together.
  • Sweet potatoes cook faster than regular potatoes in an air fryer, making this perfect for busy weeknights when you want something that feels indulgent.
02 -
  • The soaking step is non-negotiable if you want fries that shatter when you bite them; I learned this the hard way by skipping it and ending up with soft, disappointingly mushy fries.
  • Cornstarch sounds like a weird addition, but it's the difference between good fries and fries that taste like they came from a proper restaurant—the texture becomes almost impossible to achieve without it.
  • Fresh garlic minced into the aioli will taste raw and sharp for the first hour, so if you have time, make it thirty minutes before serving and let it meld into something sweeter and more integrated.
03 -
  • Pat the soaked fries aggressively dry—this single step determines whether you end up with crispy fries or disappointing ones that taste steamed.
  • Don't crowd the air fryer basket; empty space around each fry means circulating hot air can reach every surface, creating that impossible crispiness.
  • If you're cooking for a crowd, make the aioli first and refrigerate it so you have one less thing to juggle when the fries finish cooking.
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