Air Fryer Sweet Potato Fries (Printer version)

Crispy air-fried sweet potato fries served with a creamy garlic aioli dip, perfect for a tasty snack or side.

# 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 - 0.5 teaspoon garlic powder
05 - 0.5 teaspoon fine sea salt
06 - 0.25 teaspoon black pepper
07 - 1 tablespoon cornstarch, optional for enhanced crispiness

→ Garlic Aioli

08 - 0.5 cup mayonnaise
09 - 1 clove garlic, finely minced
10 - 1 teaspoon fresh lemon juice
11 - 0.5 teaspoon Dijon mustard
12 - Salt and black pepper to taste

# Directions:

01 - Peel the sweet potatoes and cut into 0.25-inch thick fries using a chef's knife.
02 - Place fries in a bowl of cold water and soak for 20 minutes. Drain thoroughly and pat completely dry with a kitchen towel.
03 - Toss dried fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if using until evenly coated.
04 - Preheat air fryer to 400°F for 3 minutes.
05 - Arrange 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 cooking, until fries achieve golden color and crispy texture.
07 - While fries cook, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
08 - Transfer hot sweet potato fries to a serving plate and present garlic aioli in a small bowl alongside.

# Expert Advice:

01 -
  • They're crispy on the outside, creamy inside, and ready in under 20 minutes—perfect when you want something indulgent but don't want to spend your evening cooking.
  • The garlic aioli tastes fancy enough to impress but comes together in the time it takes your fries to cook, so no extra work.
  • Air frying means way less oil than traditional frying, which means less guilt and a kitchen that doesn't smell like a chip shop.
02 -
  • Soaking the fries is non-negotiable—I learned this the hard way by skipping it once and ending up with fries that were crispy on the outside but dense and starchy inside, which was disappointing.
  • Don't overcrowd the air fryer basket because the fries need space to cook in hot circulating air, and that's what gives them their signature crispy exterior.
  • Pat the fries completely dry after soaking; even a little moisture hanging around will turn into steam and ruin your texture.
03 -
  • Use a microplane or fine grater for the garlic in the aioli instead of mincing it by hand—it distributes more evenly and you avoid any tough little bits.
  • Cut all your sweet potatoes to the same thickness before soaking so they cook at the same rate and finish at the same time.
  • Taste the aioli before serving and adjust the seasoning aggressively; it should make you want to dip everything in sight.
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