Air Fryer Sweet Potato Fries (Printable Version)

Crisp golden sweet potato fries with a creamy, zesty garlic aioli dip, made effortlessly in an air fryer.

# Needed Ingredients:

→ 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, minced or grated
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Sea salt and black pepper to taste

# Steps:

01 - Peel sweet potatoes and cut into 1/4-inch thick fries, maintaining uniform thickness for even cooking.
02 - Submerge cut fries in a bowl of cold water for 20 minutes to extract excess starch, then drain thoroughly and pat completely dry with a kitchen towel.
03 - In a large mixing bowl, combine fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch if using. Toss until all fries are evenly coated with seasonings.
04 - Set air fryer to 400°F and allow 3 minutes for preheating to reach optimal temperature.
05 - Place seasoned fries in a single layer within the air fryer basket, cooking in multiple batches if capacity requires. Air fry for 15 to 20 minutes, shaking basket midway through cooking until fries achieve golden color and crispy texture.
06 - While fries cook, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
07 - Transfer hot sweet potato fries to a serving dish and present immediately alongside garlic aioli for dipping.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside and creamy inside, with zero guilt since you're using just a fraction of the oil traditional frying demands.
  • The garlic aioli is so ridiculously simple that you'll wonder why you ever bought the jarred stuff, and it tastes like a restaurant secret.
02 -
  • Skipping the soak is the most common mistake people make, and it results in fries that are mealy instead of crispy—I learned this the hard way during my first attempt.
  • The cornstarch really is worth adding if you want that ultra-crispy texture that stays crispy; it made a noticeable difference once I finally tried it.
03 -
  • If you're making these for a crowd, prep and soak the potatoes ahead of time so all you have to do is season and air fry when guests arrive.
  • Greek yogurt swapped for mayo in the aioli gives you a tangier, lighter version that tastes surprisingly sophisticated and honestly better on some days.
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