Air Fryer Sweet Potato Fries

My air fryer sits on the counter like a loyal friend who's always ready for an adventure, and sweet potato fries are what finally made me stop apologizing for fried food. One Tuesday evening, tired of the usual routine, I grabbed two sweet potatoes and realized I could have crispy, golden fries on the table in under forty minutes without any of the guilt. The smell that filled my kitchen—paprika mingling with caramelizing sweet potato—felt like a small victory against boring snacking.

I brought a batch to a friend's dinner party last month, nervous they'd be too plain against everyone else's elaborate dishes, but something magical happened—people kept circling back to the fries, dipping them in aioli like they'd forgotten all about the main course. My friend's seven-year-old declared them "better than any restaurant," which is basically the highest compliment you can get. That moment reminded me that sometimes the simplest things, made with a little care, become the ones people remember.

Ingredients

• 2 large sweet potatoes (about 800 g): Choose ones that are firm and roughly the same size so they cook evenly; thinner potatoes tend to get crispier than chunky ones.
• 2 tablespoons olive oil: This light coating is all you need in the air fryer—any less and they won't get golden, much more and they become greasy.
• 1 teaspoon smoked paprika: This is the secret ingredient that makes people ask what makes them taste so special; it adds warmth and depth without any heat.
• 1/2 teaspoon garlic powder: Fresh garlic can burn in the high heat, so the powder actually performs better here and distributes more evenly.
• 1/2 teaspoon fine sea salt: Fine salt dissolves better than coarse during coating, ensuring every fry tastes seasoned.
• 1/4 teaspoon black pepper: Just a whisper keeps things interesting without overpowering the natural sweetness.
• 1 tablespoon cornstarch (optional, for extra crispiness): If you're chasing maximum crunch, this powder transforms the exterior texture; I skip it sometimes when I want them slightly softer.
• 1/2 cup mayonnaise: Full-fat mayo creates the silkiest aioli, though you can absolutely use Greek yogurt if you prefer something lighter.
• 1 clove garlic, finely minced or grated: Grating garlic on a microplane releases more juice and spreads the flavor more evenly than chopping.
• 1 teaspoon lemon juice: The acid brightens the heavy mayo and prevents the aioli from tasting one-dimensional.
• 1/2 teaspoon Dijon mustard: This adds a subtle tangy note that rounds out the flavors without announcing itself.
• Salt and black pepper, to taste: Aioli needs bold seasoning or it tastes flat, so taste as you go and adjust fearlessly.

Instructions

Prep your potatoes with intention:

Peel the sweet potatoes and cut them into 1/4-inch thick fries using a sharp chef's knife; uneven sizes will cook at different rates, so take a moment to make them consistent.

Soak away the starch:

Place the fries in a bowl of cold water and let them sit for 20 minutes—this step removes the excess starch that prevents crispiness, and honestly, it's where the magic begins. Drain and pat completely dry with a kitchen towel, because even a little moisture will steam them instead of crisping them.

Season with confidence:

Toss the fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if you're using it, making sure every fry gets coated evenly. I use my hands for this because you can feel when everything is properly distributed.

Heat your air fryer:

Preheat to 200°C (400°F) for 3 minutes while you arrange your fries—this brief preheat makes a real difference in how quickly they crisp up.

Arrange and cook:

Lay the fries in a single layer in the basket without crowding (cook in batches if you need to) and air fry for 15-20 minutes, shaking the basket halfway through so they brown evenly. You'll know they're ready when the edges turn deep golden and they smell absolutely irresistible.

Make the aioli while fries cook:

Mix mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl while the fries are finishing, then taste and adjust seasoning—this sauce is your fries' best friend, so it deserves your attention.

Serve immediately:

Plate the hot sweet potato fries right away and serve with the garlic aioli on the side for dipping.

Save

Last winter, I made these for my partner when they came home sick and exhausted, and something shifted that day—not because the fries were anything revolutionary, but because sitting together eating warm, crispy food felt like the most honest kind of care. They tasted so good that they asked me to make them again the very next week, and now they're part of our regular rotation.

Why The Air Fryer Changes Everything

Before I embraced the air fryer, I was convinced that real fries required a deep pot of oil and a thermometer and all kinds of stress. Then I realized that the air fryer does something simpler and honestly just as effective—it circulates hot air around each fry so aggressively that the outside gets crispy while the inside stays creamy and tender. You can stand there watching through the window (and let's be honest, you will), and there's zero oil splattering on your stovetop or your clothes.

The Aioli Is Where Magic Happens

I used to think aioli was just fancy mayo, and technically it is, but the moment you add grated garlic and lemon juice, something shifts. The garlic becomes sharp and alive, the lemon brightens everything, and the Dijon mustard adds this subtle backbone that makes people wonder what they're tasting. I've started making extra aioli just to have it in the fridge for spreading on sandwiches or dipping vegetables, which is maybe the truest test of how good a sauce really is.

Ways To Make Them Your Own

The beauty of this recipe is that it's a foundation, not a prescription, and I've experimented enough times to know what actually works. The spice level is easy to adjust, the aioli can be lightened with Greek yogurt if that's your preference, and the fries themselves are forgiving enough to handle whatever flavors you want to explore. Here are my favorite tweaks that actually stick around in my rotation:

• Add a pinch of cayenne pepper to the coating if you want a gentle heat that builds as you eat.
• Stir a handful of fresh herbs like dill or parsley into the aioli for brightness, or roasted garlic instead of raw if you prefer something mellower.
• Sprinkle fleur de sel on the hot fries right when they come out of the air fryer so the salt sticks and adds texture.

Save

These fries have become my answer to the question "what should we make?" when time is short but satisfaction needs to be guaranteed. They prove that eating well doesn't mean eating complicated, and sometimes the best meals are the ones that show up without fuss and taste like you actually tried.

Recipe Guide

→ How do you make sweet potato fries crisp in the air fryer?

Soaking the cut fries in cold water removes excess starch which improves crispiness. Tossing them in oil and optional cornstarch also helps create a golden crust when air fried.

→ What seasonings enhance the flavor of sweet potato fries?

Smoked paprika, garlic powder, salt, and black pepper add depth and a mild smoky-savory balance to the natural sweetness of the potatoes.

→ Can the garlic aioli be made lighter?

Yes, substituting mayonnaise with Greek yogurt creates a lighter, tangier aioli while maintaining creamy texture and garlic flavor.

→ What is the best way to serve these fries?

Serve them hot right out of the air fryer alongside the zesty garlic aioli for dipping, enhancing the overall taste experience.

→ Are these fries suitable for special diets?

Yes, they are vegetarian and gluten-free, but note the aioli contains eggs and mustard, which some may need to avoid.