Air Fryer Sweet Potato Fries (Print)

Golden sweet potato fries made crisp in an air fryer, served alongside a creamy garlic aioli dipping sauce.

# Components:

→ Sweet Potato Fries

01 - 2 large sweet potatoes, approximately 1.75 pounds
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, minced or grated
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Salt and black pepper to taste

# Directions:

01 - Peel sweet potatoes and cut into 1/4-inch thick fries using a sharp knife on a cutting board.
02 - Place cut fries in a bowl of cold water and soak for 20 minutes to eliminate excess starch, then drain thoroughly and pat completely dry with a clean kitchen towel.
03 - Transfer fries to a mixing bowl and toss with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if using until evenly coated.
04 - Preheat air fryer to 400°F for 3 minutes.
05 - Arrange seasoned fries in a single layer in the air fryer basket, working in batches if necessary. Air fry for 15 to 20 minutes, shaking the basket halfway through cooking until fries achieve golden color and crispy texture.
06 - While fries cook, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix thoroughly and adjust seasonings to preference.
07 - Transfer hot sweet potato fries to a serving vessel and present immediately with garlic aioli as an accompaniment.

# Expert Advice:

01 -
  • They're ready in 35 minutes total, which means you can satisfy a craving faster than delivery arrives.
  • The air fryer does almost all the work while you relax, no oil splatters or awkward pan-flipping required.
  • That garlic aioli tastes like restaurant-quality but comes together in under three minutes with ingredients you probably already have.
02 -
  • Skipping the soaking step is the most common mistake—those extra 20 minutes of starch removal is literally what separates soggy disappointment from restaurant-quality crispiness.
  • Pat the fries completely dry after soaking or they'll steam instead of crisping, which I learned after one unfortunate batch that felt more like boiled than fried.
03 -
  • Use a grating tool or microplane to create garlic paste for the aioli instead of chopping, which gives you smoother texture and better flavor distribution without sharp pieces.
  • If you want lighter aioli without sacrificing creaminess, mix half mayonnaise with half Greek yogurt—it genuinely works and tastes almost identical once the garlic and lemon juice do their magic.
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