Air Fryer Sweet Potato Fries

My air fryer sat on the counter for weeks before I actually used it, gathering dust like a kitchen experiment I wasn't quite ready for. Then one afternoon, craving something crispy and comforting but tired of the oil splatters that come with traditional frying, I remembered sweet potatoes and decided to give the machine a real chance. The moment those golden fries emerged twenty minutes later, crackling and warm, I understood why people got so excited about this appliance. It felt like cheating, honestly—getting restaurant-quality crispiness without heating up the entire kitchen or dealing with a pot of hot oil.

I made these for a friend who'd been trying to eat better, and watching her skepticism turn into genuine delight as she dipped the first fry into that creamy aioli was absolutely worth the fifteen minutes of prep work. She asked for the recipe before she'd even finished eating, which is always the real test of whether something's actually worth making again.

Ingredients

• Sweet potatoes (2 large, about 800 g): Choose ones that are firm and relatively uniform in thickness so they cook evenly; avoid any with soft spots or wrinkled skin.
• Olive oil (2 tablespoons): A good coating helps them crisp up beautifully in the air fryer without adding excessive fat like deep frying would.
• Smoked paprika (1 teaspoon): This is the secret ingredient that makes them taste deeper and more complex than plain sweet potato fries ever could.
• Garlic powder (1/2 teaspoon): Fresh garlic is reserved for the aioli, so garlic powder keeps the fries from being wet or greasy.
• Fine sea salt (1/2 teaspoon): Fine salt dissolves more evenly than coarse, so you don't get those awkward salt crystals that don't melt into the fries.
• Black pepper (1/4 teaspoon): Just enough for a whisper of heat and complexity without overwhelming the natural sweetness.
• Cornstarch (1 tablespoon, optional): This is what I learned the hard way—a tiny bit of cornstarch creates an almost impossible level of crispiness on the outside while keeping the inside tender.
• Mayonnaise (1/2 cup): Use a good quality mayo since it's the foundation of your aioli and will taste noticeably better than the super cheap versions.
• Garlic clove (1, finely minced or grated): Grating it on a microplane means no chewy pieces and a more evenly distributed garlicky flavor throughout the aioli.
• Lemon juice (1 teaspoon): This bright note keeps the aioli from tasting heavy and adds a subtle tang that makes you want another dip.
• Dijon mustard (1/2 teaspoon): It sounds like an odd addition but trust it—the mustard adds a savory depth that makes the garlic flavor pop.

Instructions

Cut your potatoes into fries:

Peel the sweet potatoes with a vegetable peeler or sharp knife, then cut them lengthwise into 1/4-inch thick fries—think of them as thicker than shoestring fries but thinner than steak fries. Getting them roughly uniform means they'll finish cooking at the same time instead of some being mushy while others are still firm.

Soak away the starch:

Place your cut fries in a bowl of cold water for a full 20 minutes, which sounds tedious but genuinely makes the difference between okay fries and truly crispy ones. When you drain them, pat them as completely dry as possible with a clean kitchen towel—any moisture left behind will steam instead of crisp.

Season with intention:

In a large bowl, toss the dried fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if you're using it, making sure every piece gets coated. This is where you taste and adjust—if you like things spicy, add a pinch of cayenne right here.

Preheat and arrange:

Get your air fryer heating to 200°C (400°F) for at least 3 minutes while you arrange the fries in a single layer in the basket—don't overcrowd them or they'll steam instead of fry. If you've got a lot of fries, it's better to do two batches than to pile them up.

Air fry until golden:

Cook for 15 to 20 minutes, and here's the crucial part: shake the basket halfway through so they brown evenly on all sides. You'll know they're ready when they're golden and starting to crisp at the edges, making a satisfying crunching sound when you move them around.

Make your aioli while they cook:

In a small bowl, combine the mayonnaise, finely minced or grated garlic, lemon juice, and Dijon mustard, stirring until smooth and creamy. Taste it and add salt and pepper until it's got just the right amount of seasoning—remember, it'll be dipping sauce so it should be bold enough to taste good with bland potatoes.

Serve immediately:

Pull the fries out while they're still hot and crispy, transfer them to a serving vessel, and set that bowl of aioli right beside them so people can dive in.

Pin Recipe

There's something about watching someone take that first bite of a homemade side dish they didn't expect to be this good—a moment where food becomes about more than just filling your stomach. These fries have a way of doing that, turning a simple snack into something memorable.

Why the Air Fryer Changes Everything

Before air fryers existed, making crispy fries at home meant either investing in a deep fryer or dealing with a pot of hot oil that could splatter or burn you. The air fryer removes that anxiety entirely, circulating hot air around your food so efficiently that you get restaurant-quality crispiness in a fraction of the time with a fraction of the oil. Once I realized I could make crispy fries on a random Tuesday without any special equipment or mess, I started making them constantly.

The Garlic Aioli That Changes Everything

A good dipping sauce is what separates memorable fries from forgotten ones, and this aioli is genuinely simple enough that you'll make it every single time instead of settling for ketchup. The garlic gets mellowed by the mayo and the lemon juice, creating something that's garlicky without being aggressive, and that Dijon mustard sits quietly in the background making everything taste more sophisticated than mayonnaise has any right to taste.

Variations and Customizations

Once you've made these once, you'll start thinking of variations because the technique is so simple and forgiving. The base is flexible enough that you can play with different spices or even try a honey-sriracha dipping sauce if you want something spicy-sweet, or swap out the aioli for something lighter entirely.

• For spicier fries, add cayenne pepper to the seasoning mixture or even a tiny pinch of smoked chili powder for deeper heat.
• Greek yogurt mixed with the mayo makes the aioli lighter and tangier if you want something less rich but still creamy and delicious.
• These can be reheated in the air fryer for a few minutes if you've made them ahead, though they're truly best enjoyed straight out of the basket while they're still crackling.

Pin Recipe

Making these fries has become my go-to move when I want to feel like I'm feeding people something special without actually spending hours in the kitchen. They're the kind of recipe that makes you look good without requiring you to be a particularly skilled cook.

Recipe FAQs

→ How do I achieve extra crispy sweet potato fries?

Soaking the fries in cold water before cooking removes excess starch. Tossing them with a small amount of cornstarch also enhances crispiness in the air fryer.

→ Can I make the garlic aioli lighter?

Yes, substitute the mayonnaise with Greek yogurt for a lighter, tangier aioli that still pairs well with the fries.

→ What temperature should I set the air fryer to?

Preheat the air fryer to 200°C (400°F) and cook the fries for 15-20 minutes, shaking the basket halfway for even crisping.

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

Add a pinch of cayenne pepper or chili powder to the seasoning mix before air frying for a subtle heat boost.

→ Are these fries suitable for gluten-free diets?

Yes, the ingredients used are gluten-free. Just ensure any store-bought mayonnaise or seasonings do not contain gluten.

→ Can I reheat leftover fries?

Reheat them in the air fryer for a few minutes to regain their crisp texture and warmth.