Air Fryer Sweet Potato Fries (Print Version)

Crispy sweet potato fries air-fried to perfection with a creamy garlic aioli dip.

# What You'll Need:

→ Sweet Potato Fries

01 - 2 large sweet potatoes, approximately 1.75 pounds
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

# Steps to Follow:

01 - Peel the sweet potatoes and cut them into 1/4-inch thick fries, maintaining uniform thickness for even cooking.
02 - Place the cut fries in a bowl of cold water and soak for 20 minutes. Drain thoroughly and pat completely dry using a kitchen towel to ensure maximum crispiness.
03 - Toss the dried fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if using. Mix until all fries are evenly coated with seasonings.
04 - Preheat the air fryer to 400°F for 3 minutes to ensure optimal cooking temperature.
05 - Arrange the seasoned fries in a single layer within the air fryer basket. Cook in batches if necessary to avoid overcrowding.
06 - Air fry for 15 to 20 minutes, shaking the basket at the halfway point to ensure even browning. Fries should achieve a golden color and crispy texture.
07 - While fries cook, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Stir thoroughly and adjust seasonings to preference.
08 - Transfer hot sweet potato fries to a serving vessel and present garlic aioli in a separate small bowl for dipping. Serve immediately for optimal texture.

# Additional Tips::

01 -
  • The crispy exterior and creamy center happen with almost zero effort, no deep fryer required.
  • That garlic aioli tastes like it came from a fancy restaurant but takes literally two minutes to mix together.
  • You can make these while doing something else, unlike babysitting a pot of hot oil.
02 -
  • Skipping the soak is the fastest way to end up with soft, disappointing fries; those 20 minutes are non-negotiable.
  • Shaking the basket halfway through isn't optional, and neither is arranging fries in a single layer, not a pile.
  • The garlic in your aioli should be grated or minced so fine it almost dissolves; chunks of raw garlic will dominate everything else.
03 -
  • If your fries come out soft instead of crispy, you either didn't dry them thoroughly enough or you packed too many into the basket at once.
  • The aioli can be made up to two days ahead and keeps well in the fridge, so batch it when you have time.
  • Leftover fries can be reheated in the air fryer for 3 to 5 minutes and taste nearly as good as fresh, though nothing beats them hot from the basket.
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