Air Fryer Sweet Potato Fries (Printable Version)

Golden sweet potato fries air-fried to crisp perfection, served alongside a creamy garlic aioli dip.

# Needed Ingredients:

→ Sweet Potato Fries

01 - 2 large sweet potatoes (approximately 28 ounces)
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, finely minced or grated
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Salt and black pepper to taste

# Preparation Steps:

01 - Peel the sweet potatoes and cut them into 1/4-inch thick uniform 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 remove excess starch, then drain thoroughly and pat completely dry with a kitchen towel.
03 - Toss the dried fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch until all pieces are evenly coated.
04 - Preheat your 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 to avoid overcrowding.
06 - Air fry for 15 to 20 minutes, shaking the basket halfway through the cooking process, until fries achieve a golden and crispy exterior.
07 - While fries cook, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small mixing bowl and adjust seasonings to personal preference.
08 - Transfer hot sweet potato fries to a serving vessel and present garlic aioli in a small bowl on the side for dipping.

# Expert Advice:

01 -
  • You get that addictive crispy exterior and creamy inside without the guilt or mess of deep frying.
  • The garlic aioli is so ridiculously easy you'll wonder why you ever bought the bottled stuff.
  • This recipe works as a quick weeknight side, impressive appetizer, or late-night snack without feeling like you're sacrificing anything.
02 -
  • Skipping the soak step sounds like a time-saver but actually results in fries that are crispy outside but oddly gummy in the middle—I learned this the hard way.
  • The cornstarch truly does make a difference; once I started using it, my fries went from good to that-tastes-better-than-most-restaurants level.
  • If your aioli tastes too garlicky and sharp, a tiny splash of milk and extra lemon juice smooths everything out beautifully.
03 -
  • Cut your sweet potatoes slightly thicker than you think you need them—they shrink during cooking, and thicker fries stay creamy inside while thinner ones turn brittle.
  • Temperature control is everything; 400°F is the sweet spot where you get that crispy shell without burning the outside before the inside cooks through.
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