Air Fryer Sweet Potato Fries
Made it? Rate this recipeSweet potato fries lightly coated in cornstarch and oil and air fried in batches until crisp at the edges, served in a paper-lined basket with a smoky chipotle mayo dip.
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Step-by-Step Instructions
Cut the fries
Peel the sweet potatoes, or leave the skin on if you prefer. Cut them into sticks about 1/4 to 1/2 inch (6mm to 1cm) thick and 3 to 4 inches (8 to 10cm) long. Keep the thickness as even as possible so the fries cook at the same rate.
Chef's Tips
- ›Thinner fries get crisper but burn faster; thicker fries are softer inside.
- ›Square off the sweet potato first so it sits flat and safe on the board.
Soak and dry
Soak the fries in cold water for 15 to 30 minutes if you have time, then drain and pat them very dry with a kitchen towel. Soaking removes some surface starch and helps them crisp.
Chef's Tips
- ›Even a 10-minute soak helps.
- ›Drying is essential; wet fries steam and go limp.
Coat the fries
Put the dry fries in a large bowl and sprinkle over the cornstarch. Toss until every fry is lightly dusted with no clumps of powder, then add the oil, smoked paprika, garlic powder, salt and pepper and toss again.
Chef's Tips
- ›Add the cornstarch before the oil so it coats evenly.
- ›Shake off any excess cornstarch; too much gives a gummy coating.
Air fry in batches
Preheat the air fryer to 380°F (195°C). Arrange half the fries in the basket in a single layer with a little space between them. Air fry for 12 to 16 minutes, shaking the basket or turning the fries halfway, until the edges are browned and crisp. Repeat with the remaining fries.
Chef's Tips
- ›Sweet potato fries soften as they cool, so batching matters more than with regular potatoes.
- ›Keep the first batch warm in a 200°F (95°C) oven on a rack.
Make the chipotle mayo and serve
Stir the mayonnaise with the chipotle, adobo sauce and lime juice in a small bowl, tasting and adding more chipotle for more heat. Sprinkle the hot fries with a pinch more salt and the herbs, pile them into a paper-lined basket, and serve with the chipotle mayo on the side.
Chef's Tips
- ›Salt the fries the moment they come out so it sticks.
- ›Spoon leftover chipotle peppers into a small container and freeze for later use.
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About This Recipe
What is this dish?
Air fryer sweet potato fries are sticks of sweet potato lightly coated in cornstarch and oil and cooked in the air fryer until crisp at the edges and soft inside. They come with a quick chipotle mayo for dipping.
Why you'll love it
They use far less oil than deep frying, the seasoning is simple, and the smoky, tangy dip pairs well with the natural sweetness of the potatoes.
When to serve
Serve alongside burgers, sandwiches, chicken or wings, or as a snack on their own with the dip.
Quick tips
Cut evenly, soak and dry, dust with cornstarch, cook in batches, and salt as soon as they come out.
Ingredient Highlights
Sweet potatoes
Orange-fleshed sweet potatoes give the classic color and sweetness. Choose medium, evenly shaped ones that are easy to cut into straight fries.
Cornstarch
A light dusting forms a thin, dry coating that crisps in the circulating air and helps counter the extra moisture in sweet potatoes.
Chipotle peppers in adobo
Smoked, dried jalapeños in a tangy tomato sauce. A small amount gives the mayo smoky heat; leftovers keep well in the freezer.
Substitution Options
Arrowroot or potato starch can replace cornstarch. Use Greek yogurt instead of mayonnaise for a lighter dip (no longer dairy-free), or vegan mayo for a vegan version. Smoked paprika and a pinch of cayenne can stand in for the chipotle if you do not have it. Cinnamon and a pinch of sugar can replace the savory spices for a sweet version.
Chef's Tips
Techniques that separate good from great
Re-crisp before serving
When the second batch is nearly done, add the first batch back to the basket for the final 2 minutes so all the fries are hot and crisp together.
Let them sit for a minute
Sweet potato fries firm up slightly as surface moisture evaporates. Let them stand in the basket for 1 minute after cooking before transferring them to the serving basket.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Air fryer
- Chef's knife and cutting board
- Large mixing bowl
- Clean kitchen towel
- Small bowl
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Cut fries to an even thickness so they finish at the same time.
- Cook in a single layer in batches; sweet potato fries crowded together steam and stay soft.
- Use a light dusting of cornstarch for extra crispness.
- Sweet potatoes contain more sugar than regular potatoes, so watch the last few minutes to prevent burning.
Recipe Variations
Different ways to make this dish your own
Cinnamon Sugar Fries
Skip the paprika, garlic and pepper. Toss the hot fries with 1 tablespoon sugar and 1/2 teaspoon cinnamon and serve with a maple yogurt dip.
Cajun Fries
Season with Cajun spice in place of the paprika and garlic powder, and serve with a lemony garlic mayo.
Sweet Potato Wedges
Cut the sweet potatoes into wedges about 1 inch thick and increase the cooking time to 18 to 22 minutes, turning halfway.
What to Serve With
Perfect pairings to complete the meal
With Burgers
Serve with beef, turkey or veggie burgers in place of regular fries.
With Wings
Make the fries first, keep them warm, and serve alongside air fryer wings for a game-day spread.
Loaded Fries
Top with black beans, sliced scallions, crumbled cotija or feta and a drizzle of the chipotle mayo.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store leftover fries in an airtight container for up to 3 days. Keep the chipotle mayo separately, covered, for up to 5 days.
Freezer
Cooked fries can be frozen for up to 2 months, though they will be softer when reheated.
Make-Ahead
Cut the fries and keep them in cold water in the fridge for up to 24 hours. Drain and dry thoroughly before coating.
Reheating
Reheat in the air fryer at 375°F (190°C) for 3 to 5 minutes until hot and crisp. Avoid the microwave.
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