Pull Up a Chair: Let’s Talk Sweet Potato Fries
Hello friend! If you’ve ever stared longingly at a pile of golden fries but couldn’t face deep-frying (the mess, ugh), you are absolutely in for a treat today. I started making these air fryer sweet potato fries back when I first got my air fryer—truth be told, I bought the thing just so I could avoid those oily kitchen disasters that made my dog look at me sideways. The first batch? Well, let’s just say it was more “mushy orange sticks” than fries. But now? It’s my kitchen party trick.
Why I Keep Making These
I whip these up whenever I get hit with a snack craving but don’t want to feel bogged down, or if it’s a Sunday afternoon and I want the house to smell good (no kidding, they actually do). My family acts like I invented fire when these hit the table—especially my nephew, who’s wary of veggies unless they’re disguised as something crispy. Plus, I can almost convince myself they’re healthy-ish (ignore the dip)! Oh, and pro tip: if you’ve burnt your fingers snatching them too soon, I feel you. Been there, done that—twice.
Here’s What You’ll Need (Sort Of)
- 2 medium sweet potatoes (I sometimes go for 3 if they’re small—math isn’t my thing in the kitchen)
- 1 to 2 tablespoons olive oil (I use regular supermarket stuff, but honestly, I’ve pinched sunflower oil before and it worked fine)
- 1 teaspoon cornstarch (sometimes I forget this—still tasty, just less crispy; potato starch works too!)
- 1/2 teaspoon smoked paprika (if you don’t have it, any paprika, or even chili powder, gets you close)
- 1/4 teaspoon garlic powder (optional, but my aunt claims it’s the secret ingredient…)
- Salt & pepper to taste (my grandma swears by that flaky Maldon salt, but let’s be honest, regular table salt is just dandy)
How I (Usually) Make These
- Peel & cut the sweet potatoes. I go for “fries-ish” shapes—something like the size of my pinky. If you like skins on, go for it. It makes ’em a bit rougher but that’s half the fun.
- Soak (or don’t?). Now, most recipes demand soaking the cut sweet potatoes in cold water for 30 mins. I’ve done it both ways. Actually, if I’m impatient (which is most of the time), I just skip to the next step—maybe they’re microscopically less crispy, but still delicious.
- Dry ’em off as best you can. A clean tea towel does the trick. Obviously, don’t use your good one because it will look like a crime scene after.
- Toss them with oil, cornstarch, and seasonings. I usually throw everything in a big bowl and mix by hand. This is where I sneak a taste just to be sure. Don’t worry if the seasoning looks a bit patchy—some bits will get super crispy and others stay soft.
- Preheat the air fryer (just a minute or so if yours does that). Then lay the fries out in a single layer—I know, this is supposed to be key, but I’ve crowded them when in a rush and honestly, the world didn’t end. If you’re feeding a crowd, you’ll probably need to do two batches though, unless your air fryer is the size of a suitcase.
- Air fry at 190°C (375°F) for 12–15 minutes. About halfway through, shake the basket or use tongs to flip them (this is when they start to smell irresistible). They’ll look a bit soft in the middle but crisp up as they cool.
- Let them rest for 2–3 minutes after. That’s a trick I picked up—makes ’em even crispier if you don’t gobble them straight away… but who are we kidding?
What I Learned the Hard Way (aka Notes)
- If you pile them up, they steam rather than crisp—so, single layer is ideal (but not a total dealbreaker, just don’t expect perfection).
- Some fries will get a little, erm, “well done” at the edges. Still tasty. Just call them “extra caramelized.”
- Don’t over-oil—makes ’em soggy. I discovered this one evening when pouring straight from the bottle. Whoops.
- Honestly, I think they taste even better the next day after a quick reheat (if you have any left, which, in our place, almost never happens).
Some Variations You Could Try (Or Avoid)
- Cajun spice mix instead of paprika—really good with a dollop of mayo. My brother likes them extra spicy, so sometimes I throw in a pinch of cayenne but just don’t overdo it!
- Try parmesan and rosemary for a more herby vibe. I did this once, but maybe I got too enthusiastic with the rosemary—tasted a bit like Christmas tree, honestly. Oops.
- For a smoky-sweet touch, drizzle a tiny bit of maple syrup before you cook them… but beware: too much means sticky fries and a sticky basket. There’s your warning.
Do You Need Fancy Equipment?
I mean, having an air fryer is kind of key (the clue’s in the name), but if you don’t have one—don’t stress. You could try a super hot oven and a wire rack, though it’s not quite the same level of crispy. Oh, and if you don’t have tongs handy, honestly, a couple of forks work, or go wild and use clean fingers once they’re cool enough.
How I Store These (Spoiler: Not for Long)
Technically, you can pop leftovers (yeah, right) in an airtight container in the fridge for a day or two. They do get a bit softer but crisp up pretty well at 180°C/350°F for 5 minutes back in the air fryer. But, honestly, they mostly disappear before I have to worry about it…
How I Like to Serve ‘Em
Okay, these are hands-down best with something tangy to dip—sriracha mayo, honey mustard, or good ol’ ketchup work for me. When my cousins are over, we sometimes do a whole tray with at least three dip options—because why not make it an event?
Things I Wish I’d Known Earlier (Pro Tips)
- I once tried cooking a double batch all at once—don’t do it. They absolutely steam, and you end up with kind of sad, limp fries. Batches are a pain, but it’s worth it!
- Actually, I find waiting those few minutes to let them rest really does improve the crunch factor. No idea why, but it works.
- And if you cut the fries too thick, just plan on waiting longer… or be okay with a chewy center. Up to you.
Frequently Asked (and Sometimes Odd) Questions
- Can you do this with regular potatoes? Oh, for sure! Just maybe soak ’em a bit longer—they’re starchier. Honestly, russet potatoes work best, in my opinion.
- What if I skip the oil? They’ll still cook, but don’t expect much crunch. (I tried it when I was out of oil—let’s just say lesson learned.)
- Do I have to peel sweet potatoes? Nope. I often can’t be bothered and just scrub them clean. The peel adds a bit of texture and color. Plus, laziness pays off sometimes!
- Can you freeze these? Hmm, kind of? I’ve tried once—after reheating, they were a bit sadder, but not inedible. Better fresh or, at a push, from the fridge.
- My fries come out unevenly cooked, what gives? Well, it probably means the cuts were a bit all over the shop or the basket was overcrowded. But hey, even the slightly burnt ones get eaten around here!
Alright, I reckon that’s everything I’ve learned the real (sometimes messy) way about air fryer sweet potato fries. If you give them a whirl, let me know how yours turn out. Or if you crack the code for the perfect dip, send it my way. Cheers!
Ingredients
- 2 large sweet potatoes, peeled
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon cornstarch
Instructions
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1Peel the sweet potatoes and cut them into evenly sized fries, about 1/4 inch thick.
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2In a large bowl, toss the sweet potato fries with cornstarch until lightly coated.
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3Add olive oil, sea salt, black pepper, paprika, garlic powder, and cayenne pepper (if using) to the bowl. Toss until fries are evenly coated.
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4Preheat the air fryer to 380°F (193°C). Arrange the fries in a single layer in the basket, working in batches if necessary.
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5Air fry for 18-20 minutes, shaking the basket halfway through, until fries are golden brown and crispy.
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6Remove from air fryer and serve immediately, seasoning with extra salt if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180cal
Protein:
2 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
31 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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