Air Fryer Sweet Potato Fries

There's something almost magical about watching sweet potatoes transform in the air fryer—golden, crispy on the outside, creamy within. I discovered this method on a Tuesday evening when my usual oven felt like overkill for just a snack, and honestly, the results surprised me so much I've barely used the oven for fries since. The garlic aioli came later, born from the realization that these fries deserved something better than ketchup, something that matched their elegance. Now it's become one of those dishes I make when I want to feel like I'm treating myself without the guilt.

I made these for a small gathering last spring when someone mentioned they'd gone vegetarian, and I wanted to create something that didn't feel like a consolation prize. Watching everyone dip their second helping into that aioli while chatting around the kitchen counter—that's when I realized these fries had become something I'd make again and again, not just for vegetarians, but because they're genuinely that good.

Ingredients

• Sweet potatoes (2 large, about 800 g): Choose firm ones without soft spots, and store them in a cool, dark place before cooking so they're starchy and sweet at their peak.
• Olive oil (2 tablespoons): This light coating is all you need since the air fryer crisps everything without requiring deep oil.
• Smoked paprika (1 teaspoon): This is the secret that transforms ordinary fries into something with depth—it adds warmth and a subtle smokiness that feels almost indulgent.
• Garlic powder (1/2 teaspoon): Fresh garlic can burn in the air fryer, but this powder distributes evenly and stays mellow throughout cooking.
• Fine sea salt (1/2 teaspoon): Fine salt dissolves and clings better to the fries than coarse salt, giving you even seasoning in every bite.
• Black pepper (1/4 teaspoon): Freshly ground makes a noticeable difference here, adding a slight bite that complements the sweet potato's natural sugars.
• Cornstarch (1 tablespoon, optional): I learned the hard way that this little addition is what separates merely good fries from impossibly crispy ones—it's worth the extra ingredient.
• Mayonnaise (1/2 cup): Use a good quality brand since it's the base of your aioli and will be tasted directly.
• Garlic (1 clove, finely minced or grated): Raw garlic in an aioli needs to be nearly paste-like to distribute properly and avoid sharp chunks that catch you off guard.
• Lemon juice (1 teaspoon): A squeeze of brightness that prevents the aioli from tasting heavy and adds complexity.
• Dijon mustard (1/2 teaspoon): This small amount acts as an emulsifier and brings a sophisticated tang that rounds out the garlicky flavor.

Instructions

Prep your potatoes:

Peel the sweet potatoes under cool running water to make the job easier and less slippery, then cut them into fries about 1/4-inch thick—consistency matters here because uneven sizes cook unevenly.

Soak for crispiness:

Place those fries in a bowl of cold water and let them sit for 20 minutes, which removes excess starch and is absolutely non-negotiable for achieving that golden crispiness. After soaking, drain them thoroughly and pat every piece dry with a kitchen towel—moisture is the enemy of crispiness.

Season generously:

Toss the dried fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if you're using it, making sure everything gets an even coating. The cornstarch trick is optional but worth it if you want to feel like you've unlocked a secret.

Get your air fryer ready:

Preheat to 200°C (400°F) for 3 minutes, which might seem unnecessary but actually ensures even cooking from the very start.

Arrange in single layer:

Spread the fries in a single layer in the air fryer basket with no overlapping—if your batch is too large, cook in two rounds rather than stacking them. Crowding them guarantees disappointment.

Cook with a shake:

Air fry for 15 to 20 minutes, shaking the basket halfway through to ensure all sides get that beautiful golden color. Start checking at 15 minutes because every air fryer behaves slightly differently.

Make the aioli while they cook:

Combine mayonnaise, your minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl and give it a good stir. Taste it and adjust the seasoning until it makes you happy—this is the moment to be bold.

Serve immediately:

Hot fries and cool aioli are a perfect contrast, so get them on a plate right away with the dipping sauce on the side.

Pin

There's a moment, usually on a quiet evening, when I'm dipping a fry into that garlicky aioli and I remember why this simple recipe became one of my regulars. Food doesn't always have to be complicated to feel special, and these fries prove that sometimes the best meals are the ones we improvise on a regular Tuesday.

Temperature and Timing Matters

Air fryer temperatures can vary wildly between brands, so the 15 to 20 minute range is really a guideline rather than gospel. I've learned to watch the color rather than the clock, looking for that deep golden tone that signals true crispiness rather than just cooked-ness. Start checking around the 12-minute mark if your air fryer runs hot, and add another few minutes if it runs cooler.

Customizing Your Flavor Profile

While the smoked paprika and garlic powder combination is my favorite, these fries are genuinely a canvas for whatever flavors call to you. I've experimented with everything from cayenne pepper for heat to cinnamon and a pinch of chili powder for something slightly spicy and sweet. The beauty is that the air fryer cooks them so evenly that any seasoning blend you choose will distribute perfectly and taste intentional.

Storage and Reheating Tips

While these are best enjoyed immediately when they're still warm and at peak crispiness, they do keep reasonably well in an airtight container in the refrigerator for about two days. The aioli actually improves slightly as the garlic flavor deepens overnight, so you can make that a day ahead without guilt.

• Reheat leftover fries in the air fryer at 180°C (350°F) for just 3 to 5 minutes to restore most of that original crunch.
• Store the aioli and fries separately to prevent sogginess, and give the aioli a quick stir before serving since the oil can separate slightly.
• If you're making these for guests, cook the fries right before serving and prepare the aioli up to an hour ahead—timing them perfectly will impress everyone.

Pin

These fries have become my go-to when I want something that feels indulgent but isn't a production, ready in the time it takes to watch a couple of cooking videos. They're proof that the best recipes aren't always the most complicated ones.

Recipe Questions

→ How do I make sweet potato fries crispier?

Soak cut fries in cold water for about 20 minutes to remove excess starch, then dry thoroughly before coating with oil and cornstarch for extra crispiness.

→ Can I use a different dipping sauce with these fries?

Yes, substitutes like Greek yogurt mixed with garlic or a spicy sriracha mayo complement the fries well.

→ What temperature should I set the air fryer for cooking?

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 sweet potato fries suitable for gluten-free diets?

Yes, the fries and aioli are naturally gluten-free when using gluten-free mayonnaise and cornstarch.

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

Sprinkle a pinch of cayenne pepper or chili powder along with the other spices before air frying.