Air Fryer Sweet Potato Fries Recipe

Thank you very much for such an easy and satisfying recipe! The one modification I did was to cut the sweet potato, then soak the fries in water for at least 10 minutes, to make them more crispy.

These were great! Soaked in cold water for 10, dried them thoroughly before coating with oil. Created a variation on the 3rd batch: Garlic Parmesan Crusted Sweet Potato Fries Added 1/4 cup grated Parmesan Bumped up garlic powder to 1.5 tsp Used regular paprika instead of sweet Cut out the salt and pepper. The Parmesan was salty enough for me Tossed the fries and air fried them in a ninja foodi for 10 minutes. I cut my fries thin so they fried better. Thick ones were super soft in the center.

I read reviews of soggy fries and researched how to avoid it. I soaked the potato sticks in water for 15-20 minutes until I was ready to start making the fries. I probably could have soaked them for less time as you could see the starch in the water within just a few minutes. The key was to COMPLETELY dry the fries before coating with oil. I shook them a few times during cooking to check for doneness. I had cut them really thin so I wasn't sure about the time. They came out crisp and delicious. It is a new family favorite!

These are absolutely amazing, particularly with such a simple recipe to follow! The crispiness is excellent (remember to cut them at most 1/2'. I cut mine 1/4"), the seasoning is great wqithout being overwhelming, and adds enough salty taste to make them delicious. You can alter the spices to add tastes as you like- my husband loves them with cajun spices or red pepper, I like the milder variety as written here. I do not worry about using canola oil, about anything will work if you don't have that specific type. I agree that soaking the fries for at least 10 minutes in cold water makes them easier to cook and, I think, crispier. Best of all, for someone who has been on a diet to lose quite a bit of weight, these are reasonable calorie-wise and satisfy my fried food cravings without being unhealthy. I have used this with purple sweet potatoes, which are a tiny bit sweeter, and they are my favorite. Excellent recipe!

Taste was there but a tip on Sweet Potato CRISPINESS for everyone - 1. Slice your fries thinly. 2. Toss your fries in Cornstarch before adding the seasonings and oil. Voila - the CRISP factor!

Love sweet potato fries and these turned out well. I used EVOO out of preference and only have smoked paprika. The cooking time for my fryer was more like 18-20 minutes turning them half way. I just watched them till they were nicely dark, but not burnt. They came out soft on the inside but retained a firm crust which was pleasant. A bit of chili powder or cayenne would go well for a kick. Will make these again

I took another person’s review advice and soaked the fries for 10 min before seasoning and cooking. I turned the heat down just a smidge so they would not burn on the outside. I just kept and eye on them and took them out when they started getting some char on the outside. These turned out great. Kids and husband love them.

It's healthy, less fat than deep frying. Easy to make and cheaper than ordering them when out to eat. I substituted avocado oil for the canola oil. I did the 10 minute cooking of them, turning them half way. Hard to tell because of the spice coating if the fries were getting browned, so I kept them in for 2 more minutes. They were cooked and tasty, but were not really crisp. Don't know if that's how they come out or if I needed to cook them longer. They taste great, tho!

I actually made yam fries as did most of the people on this recipe. The light yellow fries are actually the sweet potato, orange are yams. They were good, not to crispy as most have reported, but the yam has a lot of moisture in it, so. I used a little olive oil and cajun seasoning along with salt and pepper. Felt the heat was too hot after 5 minutes or so, so I turned it down to 375 so I wouldn't have dark fries. Overall quick, easy and good. Will make again.

These had good flavor, but they did not crisp, even though I let them air fry longer until they started getting dark. I tried twice with the same results. A suggestion I'll try next is tossing the cut fries in Corn Starch before tossing in salt and oil, then adding the other spices after cooking. That might actually work to crisp these air fried sweet potato fries.

I made these sweet potato fries and they turned out delicious! I did cut them into super thin strips. They turned out super crispy that way! Thank you for the recipe!

No changes

Don’t know why I’ve waited so long to make this recipe. I love sweet potatoes, and I love my air fryer. Air fryer temperatures and time can vary by the size and brand of your air fryer. My sweet potato fries were cooked, but next time (there will be one, soon) I’ll add another 3-4 minutes to get them crispier. Served with my recipe for mango ketchup. So very simple to make, easy cleanup, light and healthy, and most important, delicious.

I don’t know if it’s the lack of starch compared to your russets or what but it’s hard to find - much less make - a sweet potato fry that is crispy like it’s russet counterpart. Even in restaurants!? However, I wanted to try so I could pair these with some stuffed portobello mushrooms I was making as the main course. They were good but not super crispy - even after air frying longer than specified. Then again, I wasn’t surprised or all that disappointed. Flavor was good. Served with Curry Dip for Crudités from this site - which, curry and sweet potato fries make for a good combination! Glad I tried. Thanks Deb!

I used 2 potatoes and doubled the recipe according. Even though after air frying for over 20 minutes, they looked golden brown but were still a little soggy. I’m sure they would have burned if I cooked them much longer. Sadly not crispy like an actual deep fried potatoes Still pretty good and probably healthier. Next time I’ll soak them as per some other reviews to help crisp them up.

Avocado oil is only way to go. Avoid seed oils at all costs. A little Peruvian Pink salt and garlic pepper.

We will definitely be making these a lot! Easy easy - we used olive oil, Himalayan sea salt and paprika. 10 minutes @ 400°. No preheat and they were wonderful.

Very good but I found a slightly better recipe

Made it once — planning round two immediately.

They'll come out perfect. Try less salt or less ingredients or more just to your taste. Cut them evenly before reviewing, there's not error if u don't follow receipt. Love them 💕