Air Fryer Sweet Potato Fries

My air fryer sat gathering dust for months until a friend challenged me to make something other than chicken wings. That afternoon, I cut up some sweet potatoes on a whim, and twenty minutes later pulled out the most impossibly crispy fries I'd ever made at home. The smell alone had my family hovering in the kitchen before they were even plated. Now these golden sticks with garlicky aioli have become my go-to when I need something that tastes indulgent but doesn't feel like cheating.

I made these for my niece's birthday party last spring, and watching her dip each fry into the aioli like it was liquid gold taught me something about food. It wasn't fancy, it wasn't complicated, but there was real joy in something so simple and warm. Her friends came back for thirds, and I realized the best recipes are the ones people actually want to eat again.

Ingredients

• Sweet potatoes, 2 large (about 800 g): Choose ones that are firm and roughly the same size so they cook evenly; avoid any with soft spots.
• Olive oil, 2 tablespoons: This is your insurance policy for crispiness, so don't skimp or substitute with cooking spray alone.
• Smoked paprika, 1 teaspoon: The secret ingredient that makes these taste like they came from somewhere special, adding depth without heat.
• Garlic powder, 1/2 teaspoon: Distributes more evenly than fresh garlic and intensifies during cooking.
• Fine sea salt, 1/2 teaspoon: Finer crystals coat the fries better than kosher salt and dissolve quickly.
• Black pepper, 1/4 teaspoon: A gentle background note that shouldn't overpower the sweet potato's natural flavor.
• Cornstarch, 1 tablespoon (optional): This is the crispy-fry cheat code I learned about by accident; it absorbs moisture and creates an almost-fried texture.
• Mayonnaise, 1/2 cup: The creamy base for your aioli; use a good quality brand you actually like eating.
• Garlic clove, 1, finely minced or grated: Grating releases more juice and distributes the flavor more evenly than mincing.
• Lemon juice, 1 teaspoon: Brightens the richness and prevents the aioli from tasting flat.
• Dijon mustard, 1/2 teaspoon: Adds a subtle tang and helps emulsify the sauce naturally.
• Salt and black pepper, to taste: Always taste and adjust at the end; you might need more than you think.

Instructions

Prep your potatoes:

Peel the sweet potatoes with a vegetable peeler, then carefully cut them into 1/4-inch thick fries using a sharp knife or mandoline. Consistency matters here because thinner pieces cook faster and crisper.

The soaking trick:

Place your cut fries into a bowl of cold water and let them sit for 20 minutes; this removes excess starch that would make them soggy. After soaking, drain them thoroughly and pat them completely dry with a clean kitchen towel, squeezing gently to get out every drop.

Season generously:

In a large bowl, combine the olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if you're using it. Toss the dried fries into this mixture and coat everything evenly, using your hands to make sure each fry gets the seasoning treatment.

Heat your air fryer:

Set your air fryer to 200°C (400°F) and let it preheat for 3 minutes while you arrange the fries. This ensures they start cooking immediately and get that crucial initial sear.

Arrange and air fry:

Lay the fries in a single layer in your air fryer basket without crowding; if they're piled on top of each other, they'll steam instead of crisp. Work in batches if needed, and air fry for 15 to 20 minutes, shaking the basket halfway through to flip and turn everything.

Make your aioli while waiting:

While the fries cook, combine the mayonnaise, minced or grated garlic, lemon juice, and Dijon mustard in a small bowl. Taste it and adjust the salt, pepper, and lemon juice until it tastes bright and garlicky without any one flavor bullying the others.

Serve hot:

Pull the fries from the air fryer when they're golden and crispy, letting them cool for just one minute so you don't burn your mouth. Transfer them to a plate, drizzle lightly with a pinch of fleur de sel if you have it, and serve immediately with your aioli alongside.

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There's a moment in late fall when I make a big batch of these and my kitchen fills with that warm, slightly smoky smell, and it becomes the coziest place in the house. My partner grabs one straight from the plate and doesn't even wait for the aioli, just eats it plain, which somehow feels like the highest compliment.

Why Your Air Fryer Will Thank You

Air fryers have a reputation for being one-trick ponies, but sweet potato fries prove otherwise. The circulating heat is perfect for vegetables because it doesn't dry them out the way a regular oven might; instead, it creates this magical contrast between a shatteringly crisp exterior and a soft, caramelized center. Once you nail this technique, you'll start air frying everything from broccoli to zucchini.

The Aioli Moment

That garlic aioli is where magic happens, and it's deceptively simple because simplicity is what makes it work. Mayonnaise is already emulsified, so all you're really doing is adding flavor through the garlic, brightness through lemon, and depth through mustard. The technique I learned is to grate the garlic on a microplane rather than chop it; the juice that comes out is more important than the actual garlic pieces, and it distributes evenly instead of creating spiky little bursts of raw garlic heat.

Making These Your Own

Once you've made these a few times and they're coming out consistently crispy, you'll want to experiment. The cornstarch is optional but genuinely life-changing if you're after maximum crispiness. For heat, a pinch of cayenne or smoked chili powder works beautifully without overwhelming the natural sweetness of the potato.

• Try Greek yogurt in place of mayonnaise if you want lighter aioli that tastes tangy instead of rich.
• A tiny touch of honey or maple syrup in the aioli adds sophistication and balances the savory garlic.
• Make extra aioli and use it for roasted vegetables, sandwich spread, or dipping literally anything.

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These fries have become my answer to the question "what should we make for dinner when we don't feel like cooking." They're honest food that tastes thoughtful without demanding much from you.

Common Recipe Questions

→ How do I make the fries extra crispy?

Soaking the cut sweet potatoes in cold water for about 20 minutes helps remove excess starch, which enhances crispiness once air fried. Adding a light coating of cornstarch also contributes to a crisper texture.

→ Can I make the garlic aioli lighter?

Yes, substitute mayonnaise with Greek yogurt for a lighter version of the garlic aioli, maintaining creaminess with less fat.

→ What temperature is best for air frying sweet potato fries?

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

→ Are there any seasoning variations to try?

Adding a pinch of cayenne pepper gives a spicy kick, while smoked paprika brings a smoky depth. Feel free to adjust spices to your taste preference.

→ How should I store and reheat leftovers?

Store leftover fries in an airtight container and reheat them in the air fryer for a few minutes to regain their crisp texture.