The biggest secret for sweet potato fries is that they don’t crisp like a russet fry. Sweet potatoes have more natural sugar and less starch, but in the air fryer you can get surprisingly close. The starch plus oil combo is what gives you the best exterior, and doing them in a single layer is key. This is the kind of side you keep in rotation because they’re endlessly riff-able: spicy, smoky, sweet, savory, or dipped in mayo, mustard, yogurt sauces — whatever your personal sauce religion is.
Yield: 2 servings
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 12 to 16 minutes
Ingredients
- 1 large sweet potato (about 10 to 12 oz)
- 1 tablespoon neutral oil
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional flavor add-ons:
- ¼ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon cinnamon and a pinch brown sugar
Preparation
Step 1
Peel sweet potato if desired (it’s optional), then cut into ¼ to ⅓ inch thick batons.
Step 2
Soak fries in cold water 10 minutes (this draws out surface sugar and starch and improves crisping).
Step 3
Drain and pat very dry with towels — this part is important.
Step 4
Toss in cornstarch first until lightly dusted, then toss in oil to coat. Season with salt, pepper, and any optional spice combo you’re using. Heat air fryer to 380°F (193°C).
Step 5
Arrange fries in a single layer and air fry for 12 to 16 minutes, shaking basket halfway.
Step 6
Taste, season with more salt right away, and serve hot with your favorite dipping sauce.