Save to Pinterest Coat sweet potato sticks in olive oil, cornstarch, and spices like paprika and garlic powder for extra crunch. Air fry at 200°C for about 18 minutes, shaking the basket halfway through to ensure even browning. While they cook, whisk Greek yogurt with mayonnaise, lemon juice, and herbs to create a zesty dip. Serve the hot fries immediately alongside the cool sauce for a satisfying texture contrast.
The first time I air-fried sweet potato fries, I was skeptical—could a machine really deliver that crispy exterior and fluffy inside without a deep fryer? Twenty minutes later, golden sticks tumbled from the basket, and I knew I'd found my new favorite shortcut. Now, whenever I need something fast but impressive, these are my go-to, whether it's a casual lunch or feeding a crowd who'd normally judge me for not cooking from scratch.
I made these for my nephew's birthday party, and he actually put his phone down to eat them. His friends asked for the recipe, which almost never happens with teenagers. That's when I realized these fries aren't just convenient—they're genuinely delicious in a way that feels like a small victory in the kitchen.
Ingredients
- Sweet potatoes: Use large ones so you get long, satisfying fries; they should be firm and unblemished for best results.
- Olive oil: Don't skimp here—it's what makes the difference between limp and crispy.
- Cornstarch or arrowroot powder: This is the secret weapon that gives fries their crispy edge without excess oil.
- Smoked paprika and garlic powder: These add warmth and depth so the fries don't taste bland or one-dimensional.
- Greek yogurt: Tangier than sour cream and naturally thicker, so the dip stays creamy without being heavy.
- Dijon mustard: Just a touch sharpens the dip and prevents it from tasting flat or sweet.
Instructions
- Coat and season your fries:
- In a large bowl, toss your sweet potato sticks with olive oil until every piece glistens slightly, then shower them with cornstarch, paprika, garlic, salt, and pepper. Toss again until the coating is even and no dry pockets remain.
- Preheat and prepare:
- Set your air fryer to 200°C (400°F) and let it warm for three minutes—this matters because a hot basket means immediate crisping. Meanwhile, arrange fries in a single layer, working in batches if needed so steam can't turn them soggy.
- Cook with attention:
- Air fry for 15 to 18 minutes, shaking the basket halfway through so every fry gets equal heat and browning. They're done when golden and a fork slides through easily but the outside snaps back.
- Make the dip while they cook:
- Whisk Greek yogurt, mayo, lemon juice, chives, mustard, and garlic powder in a small bowl until smooth and pale. Taste and adjust salt and pepper until it sings—it should taste brighter and more interesting than any store-bought version.
- Serve and enjoy:
- Pull fries from the basket while they're still steaming, pile them on a plate, and serve the dip alongside. A sprinkle of fleur de sel on top is optional but makes them feel somehow more special.
Save to Pinterest My partner used to say sweet potatoes tasted too healthy, like something you'd eat because you should. Then he tried these with the dip, hot and crispy, and something clicked—he now makes them without asking me first. That's the moment I knew this recipe had crossed from efficient side dish to genuine comfort food.
The Crispiness Factor
The cornstarch is what separates these from sad, rubbery fries you might get elsewhere. It absorbs surface moisture and fries up into golden crackle, so you get that textural contrast that makes each bite interesting. If you skip it, you'll still have decent fries, but you'll wonder why they don't taste like the ones from that restaurant you love.
Customizing Your Dip
The base dip is creamy and tangy, but it's also flexible—I've stirred in sriracha for heat, swapped chives for cilantro and lime for brightness, or added a touch of smoked paprika to echo the fries. Your taste buds are the guide here; the yogurt and mayo are just the canvas.
Timing and Storage
These are best eaten within minutes of cooking, when they're still warm and the exterior hasn't softened. Leftovers can be reheated in the air fryer for a few minutes, though they'll never quite match that first crispy bite. The dip keeps in the fridge for three days and tastes even better the next day once flavors have melded.
- If you're meal prepping, cut and soak the potatoes the night before, then cook them fresh when you're ready to eat.
- For a spicy kick, stir a pinch of cayenne or a few drops of hot sauce into the dip just before serving.
- Serve fries immediately with the dip cold—the temperature contrast makes them taste even better.
Save to Pinterest These fries have become my answer to the question: what's quick, tasty, and feels less like cooking and more like showing off? Once you make them once, they'll be hard to stop making.
Your Recipe Questions
- → How do I get them crispy?
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Soak potatoes in cold water first to remove starch, dry them thoroughly, and coat with cornstarch. Air frying without overcrowding is key for maximum crunch.
- → Can I bake these instead?
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Yes, arrange them on a baking sheet and bake at 200°C (400°F) for 25-30 minutes, flipping halfway, though they may be slightly less crispy than air-fried versions.
- → What can I use for dipping?
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The creamy yogurt and mayonnaise blend works well, but you can also try aioli, spicy ketchup, or a garlic herb sauce for different flavor profiles.
- → How long do leftovers last?
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Store cooled fries in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to regain some crispiness.
- → Are these gluten-free?
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Yes, provided you ensure your cornstarch and spices are certified gluten-free and use a dairy-free yogurt alternative if needed.
- → How do I cut them evenly?
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Use a sharp knife to slice the sweet potatoes into planks, then cut those planks into even 1/4-inch sticks to ensure they cook at the same rate.
