Air Fryer Sweet Potato Fries
Slightly caramelized, crispy on the outside, and naturally sweet, these Air Fryer Sweet Potato Fries are one of the most popular air fryer recipes for a reason. Made with just a handful of pantry staples and ready in under 30 minutes, they come out golden and delicious every single time. A light coating of cornstarch and smoked paprika is the secret to getting that satisfying crunch without deep frying.
Equipment
- Air fryer Basket-style or oven-style both work well
- Sharp chef's knife For cutting uniform fry sticks
- Cutting board
- Large mixing bowl For tossing fries with oil and seasoning
- Measuring spoons
- Tongs or silicone spatula For flipping fries mid-cook
- Vegetable peeler
- Mandoline slicer (optional) For even, consistent cuts
Ingredients
- 2 large sweet potatoes peeled; about 600–700g total
- 2 tbsp olive oil 30ml
- 1 tbsp cornstarch 8g; arrowroot powder works as a substitute
- 1 tsp smoked paprika Spanish-style preferred for deeper flavor
- ½ tsp garlic powder
- 1 tsp salt adjust to taste
- ½ tsp cinnamon optional; adds warmth and complements the natural sweetness
Instructions
- Set your air fryer to 380°F (193°C) and allow it to preheat for 3 to 5 minutes before adding the fries.
- Peel both sweet potatoes and cut them into ¼-inch thick slabs, then slice each slab into uniform fry-shaped sticks about ¼ to ½ inch wide.
- Place the cut fries on a clean kitchen towel or paper towels and pat them completely dry on all sides to remove any surface moisture.
- Add the dried fries to a large mixing bowl, sprinkle over the cornstarch, drizzle with olive oil, and toss until every piece is evenly coated.
- Add the smoked paprika, garlic powder, salt, and cinnamon (if using) to the bowl and toss again until the seasoning is evenly distributed across all the fries.
- Lightly oil the air fryer basket and lay the fries in a single layer with a little space between each piece; cook in batches if needed to avoid overcrowding.
- Cook at 380°F (193°C) for 10 to 12 minutes, flipping or shaking the basket at the 6-minute mark, until the fries are golden and caramelized at the edges.
- Transfer the fries to a serving plate, adjust seasoning with an extra pinch of salt if needed, and serve immediately for the best crispiness.
Notes
- Dry the sweet potato fries thoroughly with paper towels before seasoning — any surface moisture will cause them to steam instead of crisp in the air fryer.
- Do not skip the cornstarch. It creates a thin, crackly crust on the outside of each fry that holds up in the heat. Arrowroot powder works as a 1:1 substitute.
- Always cook fries in a single layer with space between each piece. Overcrowding traps steam and is the most common cause of soft, limp fries.
- Preheat your air fryer before adding the fries. Starting in a hot environment helps the exterior crisp up quickly.
- Flip or shake the basket halfway through cooking to ensure even browning on all sides.
- Watch closely during the final 2 minutes of cooking — sweet potatoes have a high natural sugar content and can go from golden to burnt quickly.
- For cinnamon sugar sweet potato fries, skip the paprika and garlic powder and toss instead with 1 tsp cinnamon and 2 tbsp brown sugar.
- Leftover fries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 4 to 6 minutes to restore crispiness.
- To freeze, arrange cooled fries in a single layer on a baking sheet, freeze for 1 hour, then transfer to a zip-lock freezer bag. Keep frozen for up to 2 months.
- Avoid reheating in the microwave — it makes the fries soft and soggy. The air fryer or oven are both better options for reheating.
Nutrition
Serving: 1ServingCalories: 175kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4gSodium: 590mgPotassium: 440mgFiber: 4gSugar: 7gVitamin A: 280IUVitamin C: 5mgCalcium: 4mgIron: 5mg
Tried this recipe?Let us know how it was!