Crispy Air Fryer Sweet Potato (Print Version)

Golden crispy sweet potato fries seasoned with smoked paprika and garlic powder, cooked to perfection.

# What You'll Need:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 28 oz), peeled and cut into 1/4-inch thick fries

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp sea salt, plus additional for finishing
06 - 1/4 tsp ground black pepper

→ Optional Garnish

07 - 1 tbsp chopped fresh parsley

# Directions:

01 - Preheat the air fryer to 390°F for 5 minutes.
02 - In a large bowl, combine sweet potato fries with olive oil, smoked paprika, garlic powder, sea salt, and black pepper; toss until evenly coated.
03 - Place fries in a single layer inside the air fryer basket, cooking in batches if necessary to avoid overcrowding.
04 - Cook fries for 15 to 20 minutes, shaking the basket halfway through cooking, until edges are golden brown and crisp.
05 - Transfer fries to a serving dish, season with additional sea salt and sprinkle parsley if desired, then serve immediately.

# Expert Tips:

01 -
  • They're genuinely crispy on the outside while staying creamy inside, no deep fryer required.
  • The whole process takes less time than ordering takeout, and your kitchen doesn't smell like a fryer for days.
  • You can have a nutritious side dish that tastes like a treat, perfect for weeknight dinners or impressing guests without the fuss.
02 -
  • Overcrowding the air fryer basket is the number one mistake that leads to disappointing results—it's better to cook in batches than end up with limp fries.
  • A 30-minute soak in cold water before cooking removes excess starch and gives you noticeably crispier edges, though it's not essential if you're short on time.
  • That halfway shake isn't optional; it's what separates evenly golden fries from a batch with pale and dark spots.
03 -
  • If your air fryer tends to cook hot spots, rotate the basket 180 degrees halfway through cooking rather than shaking, especially if you prefer fewer broken pieces.
  • Keep the ¼-inch thickness consistent—thinner fries will burn, thicker ones won't crisp properly, so a sharp knife and steady hand matter here.

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