Air Fryer Sweet Potato Fries – Crispy, Fast, and Flavorful
Sweet potato fries are one of those snacks that feel indulgent but still bring a bit of goodness to the table. The air fryer makes them crispy on the outside and tender inside without a lot of oil or fuss. They’re great as a side for burgers or salads, or as a quick snack with your favorite dip.
If you’ve ever struggled with soggy sweet potato fries, this method fixes that. Simple steps, pantry spices, and a short cook time—this recipe is weeknight-friendly and totally satisfying.
Air Fryer Sweet Potato Fries - Crispy, Fast, and Flavorful
Ingredients
Method
- Prep the potatoes: Wash and peel the sweet potatoes (peel is optional—leave it on if you like a rustic texture).Slice into even planks, then into 1/4-inch sticks. Keep them as uniform as possible for consistent cooking.
- Soak briefly (optional but helpful): For extra crispness, soak the cut fries in cold water for 15–20 minutes. This pulls off some starch and helps them brown better.Drain and pat completely dry with a clean towel.
- Preheat the air fryer: Set to 380°F (193°C) and let it preheat for at least 3–5 minutes. A hot basket helps prevent sticking and improves texture.
- Season and coat: In a large bowl, toss the fries with oil until lightly coated. Sprinkle on cornstarch, salt, pepper, garlic powder, paprika, and cayenne.Toss again until the seasoning is evenly distributed and no dry cornstarch clumps remain.
- Arrange in batches: Place fries in a single layer in the air fryer basket. Leave a little space between fries for airflow. Work in 2–3 batches as needed.
- Cook the first side: Air fry at 380°F (193°C) for 8 minutes.Shake the basket or flip the fries halfway through so they brown evenly.
- Crisp and finish: Increase temperature to 400°F (204°C) and cook for 2–4 more minutes, watching closely. Pull them when edges are browned and centers are tender.
- Season to taste: While hot, sprinkle with a pinch more salt if needed. Repeat with remaining batches.
- Serve: Enjoy right away with your favorite dip.For a sweet-savory twist, dust with a little cinnamon and salt instead of paprika.
Why This Recipe Works
Sweet potatoes have more natural moisture and sugar than regular potatoes, which can make fries soft if not handled right. This method keeps them crisp with a few smart tweaks.
- Evenly cut fries: Uniform 1/4-inch sticks cook at the same rate, preventing sogginess.
- Cornstarch coating: A light dusting absorbs surface moisture and creates a delicate crust.
- Preheated air fryer: Starting hot helps set the exterior quickly for better texture.
- Small batches: Crowding traps steam; spacing the fries keeps them crispy.
- High-heat finish: A short blast at a higher temp adds extra crunch and color.
Shopping List
- 2 medium sweet potatoes (about 1.5 pounds total)
- 1–2 tablespoons olive oil (or avocado oil)
- 1 tablespoon cornstarch (optional but recommended)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- Pinch of cayenne (optional, for heat)
- Serving options: ketchup, chipotle mayo, garlic aioli, or yogurt dip
Instructions
- Prep the potatoes: Wash and peel the sweet potatoes (peel is optional—leave it on if you like a rustic texture).Slice into even planks, then into 1/4-inch sticks. Keep them as uniform as possible for consistent cooking.
- Soak briefly (optional but helpful): For extra crispness, soak the cut fries in cold water for 15–20 minutes. This pulls off some starch and helps them brown better.Drain and pat completely dry with a clean towel.
- Preheat the air fryer: Set to 380°F (193°C) and let it preheat for at least 3–5 minutes. A hot basket helps prevent sticking and improves texture.
- Season and coat: In a large bowl, toss the fries with oil until lightly coated. Sprinkle on cornstarch, salt, pepper, garlic powder, paprika, and cayenne.Toss again until the seasoning is evenly distributed and no dry cornstarch clumps remain.
- Arrange in batches: Place fries in a single layer in the air fryer basket. Leave a little space between fries for airflow. Work in 2–3 batches as needed.
- Cook the first side: Air fry at 380°F (193°C) for 8 minutes.Shake the basket or flip the fries halfway through so they brown evenly.
- Crisp and finish: Increase temperature to 400°F (204°C) and cook for 2–4 more minutes, watching closely. Pull them when edges are browned and centers are tender.
- Season to taste: While hot, sprinkle with a pinch more salt if needed. Repeat with remaining batches.
- Serve: Enjoy right away with your favorite dip.For a sweet-savory twist, dust with a little cinnamon and salt instead of paprika.
Storage Instructions
- Refrigerate: Cool fries completely, then store in an airtight container for up to 3 days.
- Reheat: Air fry at 375°F (190°C) for 3–5 minutes until crisp again. Avoid the microwave if you want to keep the crunch.
- Freeze: Spread cooled fries on a sheet pan, freeze until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 380°F (193°C) for 6–8 minutes, shaking once.
Why This is Good for You
- Nutrient-dense: Sweet potatoes are rich in beta-carotene (vitamin A), vitamin C, potassium, and fiber.
- Less oil: The air fryer uses a fraction of the oil compared to deep frying, cutting down calories and saturated fat.
- Steady energy: The fiber helps support steady blood sugar compared to highly refined snacks.
- Customizable sodium: You control the salt and seasoning, making it easy to fit your preferences.
Common Mistakes to Avoid
- Cutting uneven pieces: Thick and thin fries cook at different speeds.Stick to consistent 1/4-inch sticks.
- Skipping the dry step: Wet fries steam instead of crisp. Dry thoroughly after soaking or rinsing.
- Crowding the basket: Overfilling traps moisture and leads to limp fries. Cook in batches for the best results.
- Too much oil or cornstarch: A light coat is enough.Excess oil makes them soggy, and extra cornstarch turns pasty.
- Not preheating: Starting cold can cause sticking and pale fries. Preheating boosts browning.
- Forgetting to shake: Without a mid-cook shake or flip, fries brown unevenly and can stick to the basket.
Alternatives
- Seasoning swaps: Try Cajun seasoning, curry powder, everything bagel seasoning, or a cinnamon-sugar blend for a sweet version.
- Oil options: Avocado oil handles higher heat well. For a buttery note, toss with a teaspoon of melted ghee after cooking.
- No cornstarch: Use arrowroot or potato starch for a similar effect.Or skip it and cook a minute longer for extra dryness.
- Cut variations: Wedges take longer (12–15 minutes at 380°F plus 3–5 at 400°F). Coins cook a bit faster and are great for dipping.
- Dipping sauces: Mix Greek yogurt with lemon and garlic for a light dip, or blend mayo with chipotle and lime for smoky heat. Honey mustard is a solid sweet-tangy option.
- Spicy-sweet glaze: Toss cooked fries with a drizzle of hot honey and a pinch of flaky salt for a craveable finish.
FAQ
Do I have to peel the sweet potatoes?
No.
The peel adds texture and nutrients. Just scrub well. If you prefer a smoother bite, peel them.
Either way works.
Why are my fries still soft?
They were likely crowded, too thick, or not dried well. Cook in smaller batches, cut evenly, and ensure the fries are dry before adding oil and cornstarch. Finish with a few minutes at 400°F to crisp the edges.
Can I make them without oil?
Yes, but they won’t brown as much and may be drier.
If skipping oil, rely on the cornstarch and shake the basket more often. A quick spray of cooking oil mid-cook can help without adding much fat.
What temperature is best for air frying sweet potato fries?
Start at 380°F (193°C) to cook through without burning, then finish at 400°F (204°C) for color and crunch. This two-step method balances tenderness and crispness.
How do I keep fries warm between batches?
Place cooked fries on a wire rack over a sheet pan in a 200°F (93°C) oven.
The rack prevents steam build-up and keeps them crisp while you finish the rest.
Can I double the recipe?
Yes, but cook in multiple batches. Overloading the basket will make them steam. Keep cooked fries warm in the oven and toss all together with a pinch of salt before serving.
What’s the best way to prevent sticking?
Preheat the air fryer and lightly oil the fries.
If your basket tends to stick, a quick spritz of high-heat cooking spray on the basket helps. Avoid heavy sprays that can build up residue.
How thin should I cut the fries?
About 1/4 inch thick is the sweet spot. Thicker fries take longer and can stay soft in the center; thinner fries can over-brown before they cook through.
Can I make them sweet instead of savory?
Absolutely.
Skip the garlic and paprika, and season with cinnamon and a little brown sugar. Cook as directed, then finish with a pinch of salt to balance the sweetness.
Wrapping Up
Air fryer sweet potato fries are fast, crispy, and easy to customize. With a simple cornstarch coating, hot airflow, and small batches, you’ll get that golden exterior and soft center every time.
Keep the seasoning simple or change it up to match your mood. Serve with a bold dip, and you’ve got a side—or snack—that tastes great and feels good too.
