Air Fryer Sweet Potato Fries (Print version)

Golden sweet potato fries with garlic aioli, perfectly crisp and flavorful for a tasty side or snack.

# What You 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

# How to Make:

01 - Peel the sweet potatoes and cut into 1/4-inch thick uniform fries.
02 - Submerge fries in a bowl of cold water and soak for 20 minutes to remove excess starch. Drain thoroughly and pat completely dry with a clean 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. Air fry for 15 to 20 minutes, shaking the basket halfway through cooking, until fries are golden and crisp.
06 - While fries cook, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small mixing bowl. Adjust seasoning to taste.
07 - Transfer hot sweet potato fries to a serving dish and serve immediately with garlic aioli on the side for dipping.

# Expert tips:

01 -
  • You get restaurant-quality crispiness without the guilt of deep frying or an oil-splattered stovetop.
  • The garlic aioli is so addictive that even people who claim they don't like mayo will ask for the recipe.
  • It's the kind of side dish that quietly steals the show at dinner, leaving everyone wondering why they haven't made it before.
02 -
  • Skipping the soak is tempting when you're hungry, but it's the step that separates mediocre fries from the ones people remember—starch removal is what makes them actually crispy, not just cooked.
  • Cornstarch seems weird until you use it and realize it's the reason restaurant fries have that shatteringly crisp exterior that shatters when you bite it.
03 -
  • Use a grating microplane for the garlic in the aioli instead of mincing—it distributes the flavor more evenly and you get no chunks.
  • If your fries seem to be browning too fast, lower the temperature by 10 degrees; every air fryer runs slightly hot or cool, so adjust for yours.
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