Air Fryer Sweet Potato Fries (Print Version)

Crispy sweet potato fries paired with a creamy garlic aioli for a golden, flavorful snack.

# 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 - 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 crispness

→ Garlic Aioli

08 - 1/2 cup mayonnaise
09 - 1 clove garlic, finely minced
10 - 1 teaspoon fresh lemon juice
11 - 1/2 teaspoon Dijon mustard
12 - Salt and black pepper to taste

# How to Make It:

01 - Peel the sweet potatoes and cut into 1/4-inch thick fries using a sharp knife on a cutting board.
02 - Place cut fries in a bowl of cold water and soak for 20 minutes. Drain thoroughly and pat completely dry with a kitchen towel.
03 - In a large bowl, toss dried fries with olive oil, smoked paprika, garlic powder, salt, pepper, and cornstarch until evenly coated.
04 - Set air fryer to 400°F and preheat for 3 minutes.
05 - Arrange seasoned fries in a single layer in the air fryer basket, working in batches if needed. Air fry for 15 to 20 minutes, shaking the basket halfway through cooking, until fries achieve golden color and crispy texture.
06 - While fries cook, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix thoroughly and adjust seasoning as needed.
07 - Transfer hot sweet potato fries to a serving plate and present garlic aioli in a small serving bowl on the side for dipping.

# Additional Tips::

01 -
  • The air fryer does the heavy lifting while you hang out in your kitchen without the oil-splatter drama.
  • That garlic aioli tastes restaurant-quality but takes about as long as brushing your teeth to throw together.
  • Eating something this indulgent while knowing it's actually good for you hits different.
02 -
  • Skipping the soak step or patting them wet ruins the whole thing; I learned this the hard way and ended up with limp disappointment.
  • Cornstarch actually makes a huge difference if extra crispiness is your goal, especially if your air fryer tends to steam rather than crisp.
  • The garlic in the aioli needs to be finely minced or grated so it doesn't overpower in raw chunks; big pieces taste harsh and ruin the creamy balance.
03 -
  • If your air fryer has hot spots, rotate the basket even more than halfway through cooking, especially toward the end when browning happens quickly.
  • A pinch of cayenne pepper mixed into the seasoning blend turns these into something special without overwhelming the natural sweetness of the potatoes.
  • Greek yogurt makes a lighter aioli if you're watching fat intake, though you lose a tiny bit of that luxurious richness.
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