Air Fryer Sweet Potato Fries

My kitchen smelled like burnt oil the first time I tried making sweet potato fries in a regular deep fryer—what a mess. Years later, when I finally got an air fryer, I decided to give them another shot, and honestly, the results shocked me. No splatter, no lingering grease smell, just these impossibly golden, crispy fries that taste even better than what I remembered. The secret, I learned, wasn't fancy technique but patience with soaking and a good shake halfway through. Now these are my go-to snack whenever someone says they want something indulgent that's actually good for them.

I made these for a potluck last spring, and I watched this quiet coworker—who barely spoke during meetings—eat four fries in a row without saying anything. Then she looked at me and asked for the recipe, which felt like the highest compliment I could get. That moment taught me that simple food done right beats complicated every single time.

Ingredients

• Sweet potatoes (2 large, about 800 g): The fresher they are, the sweeter and creamier the inside becomes; look for ones that are firm without soft spots.
• Olive oil (2 tablespoons): Just enough to coat evenly and help the spices stick without making them greasy.
• Smoked paprika (1 teaspoon): This is the flavor hero—it adds depth and warmth that regular paprika simply can't match.
• Garlic powder (1/2 teaspoon): Keeps the fries from tasting flat and complements the aioli beautifully.
• Fine sea salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Season generously because the potato will soak up more flavor than you'd expect.
• Cornstarch (1 tablespoon, optional): This is the trick nobody tells you about—it absorbs surface moisture and makes them shatteringly crisp.
• Mayonnaise (1/2 cup): The base for aioli; use good quality because you'll taste the difference.
• Garlic (1 clove, minced): Raw garlic gives the aioli punch, so don't skip the mincing step—it releases the flavor.
• Lemon juice (1 teaspoon): Cuts through the richness and keeps the aioli from tasting one-note.
• Dijon mustard (1/2 teaspoon): Adds a subtle tanginess and helps emulsify everything together.

Instructions

Cut your sweet potatoes into fries:

Peel them first (a vegetable peeler works faster than a knife), then slice into sticks about 1/4-inch thick. Consistency matters here because thin pieces will crisp up while thick ones stay soft.

Soak away the starch:

This step feels tedious, but it's what separates limp fries from shatteringly crisp ones. Drop them in cold water for twenty minutes, then drain and pat completely dry—any lingering moisture will steam instead of crisp.

Coat with confidence:

Toss the dried fries with olive oil and all the seasonings in a bowl, making sure every piece gets touched by the spice mixture. If using cornstarch, add it last so it doesn't clump.

Get your air fryer ready:

Preheat to 200°C (400°F) for three minutes—this gives you that initial sear that locks in crispiness.

Arrange in the basket:

Lay them flat in a single layer without overcrowding; if they're stacked, they'll steam rather than fry. Work in batches if you need to.

Cook and shake:

Air fry for fifteen to twenty minutes total, shaking the basket about halfway through. You'll know they're done when they're golden brown and you can bend one without resistance.

Make the aioli while they cook:

Whisk together mayonnaise, minced garlic, lemon juice, mustard, salt, and pepper. Taste it and adjust—you want the garlic to sing but not overpower.

Serve immediately:

Hot fries and cool aioli is the dream pairing. Anything longer than a few minutes and they start losing that magic crispness.

Save

There's something about sharing warm fries with someone you care about that turns an ordinary snack into a moment. My partner and I sat on the back steps eating these one evening, and we didn't say much—just occasionally glancing at each other and smiling. Food doesn't have to be complicated to make memories.

Why Soaking Actually Transforms Everything

The first time I skipped soaking because I was impatient, I told myself it wouldn't matter. It mattered. The starch stays trapped in the potato, creates steam as it cooks, and you end up with fries that are mushy on the inside and pale on the outside. Soaking removes that starch, allowing moisture to evaporate during air frying, which is how you get that contrast—crispy exterior meeting fluffy, tender insides. It's not extra work; it's the actual work.

The Aioli Secret Nobody Mentions

Most people make aioli and wonder why it tastes flat. The answer is that they're not using enough garlic or they're being shy with the lemon juice. Garlic needs to be properly minced—almost grated if you have a microplane—because chunks don't distribute the flavor evenly. Lemon juice brings everything to life by cutting through the richness of mayonnaise. Start with the recipe amounts and then taste, because everyone's palate is different and what seems bold to one person might seem subtle to another.

Variations and Moments Worth Trying

I've made these dozens of ways now, and honestly, the foundation is so solid that you can play with it without losing what makes them special. Last week I added a pinch of cayenne pepper and suddenly they had this lingering heat that made people reach for more fries just to cool down their mouth. I've also tried mixing Greek yogurt into the aioli for days when I want something lighter, and it works beautifully if you add a touch more lemon to compensate for the tanginess.

• For a spicy kick, add 1/4 teaspoon cayenne pepper to the seasoning mix and watch people's eyes light up.
• Substitute Greek yogurt for half the mayonnaise in the aioli if you want fewer calories without sacrificing flavor.
• Try adding fresh herbs like dill or chives to the aioli for a completely different vibe that still feels familiar.

Save

These fries remind me that the best recipes aren't the ones with a mile-long ingredient list or complicated techniques. They're the ones you make again and again because they bring something real to your table. Make them tonight.

Recipe FAQ

→ How do I ensure the fries get extra crispy?

Soak the cut sweet potato fries in cold water for 20 minutes to remove excess starch. Pat dry thoroughly before tossing with oil and seasonings, then add a bit of cornstarch for extra crispiness.

→ Can I make the garlic aioli lighter?

Yes, substitute mayonnaise with Greek yogurt for a lighter, tangier aioli while keeping the garlic and lemon flavors intact.

→ What temperature and time are best for air frying?

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

→ How can I adjust the spice level of the fries?

Add a pinch of cayenne pepper or extra smoked paprika to the seasoning blend before air frying for a spicier kick.

→ Is it better to cook the fries in batches?

Yes, arranging fries in a single layer ensures they cook evenly and become crispier. Avoid overcrowding the air fryer basket.