Use your air fryer to make deliciously different Sweet Potato Fries!
Sweet potatoes are often touted as a superfood: chock full of vitamins and fiber. Traditional fries, on the other hand, are not exactly in the same category! What if you could find a happy balance, where you’re getting the benefits of sweet potatoes and the satisfaction of popping fresh fries? Enter air-fryer sweet potato fries!
While fries are traditionally made with the less-nutrient-dense russet potatoes and fried in vegetable oil, there is a better way. Your air fryer delivers up fries that are slightly crisped on the outside and soft on the inside, and the sweet potatoes add nutrients and flavor. These air-fryer sweet potato fries are also a vegan, paleo, and gluten-free dish that you can enjoy as a side or a hearty snack.
Besides being healthy, you will love these fries because they are easy to make and have that savory/sweet flavor profile that is irresistible. The seasoning is slightly zesty (totally customizable) and is the perfect foil to the natural sweetness of the potatoes. Plus, since you peel and slice up the sweet potatoes yourself, you’re not relying on packaged products full of preservatives. This is a from-scratch recipe that you can feel good about!
Beyond Ketchup: Dip Ideas
While my kids like to dunk their sweet potato fries in ketchup, I like to branch out a little. It can be as easy as honey mustard, either prepared or homemade. Or, you can go with the spicy flavors and try mixing mayonnaise and chili sauce, amped up with cayenne if you like it that way. If you’re channeling sweet potato casserole, try dipping them in marshmallow topping—although yummy, marshmallow topping does negate the health benefits quite a bit.
FAQs & Tips
How To Make Ahead And Store
Air-fryer sweet potato fries are best enjoyed hot and fresh. However, if you want to make them ahead and serve later, you can let them cool and then just refresh them in the air fryer when ready to serve. Avoid microwaving when reheating, as it will make them soggy. Leftovers can be kept in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months.
What Does Soaking The Potatoes Do?
In Step 1, you soak the potato slices for about 30 minutes. This is a crucial step—don’t skip it! In fact, you can soak the potatoes for up to 2 hours. The soaking helps remove some of the starch and means that your fries will turn out crispier. After the soak time, really dry off the potatoes—if you don’t want to use a ton of paper towels, use your salad spinner and/or a clean dishtowel.
Why Are My Fries Soggy?
If you end up with slightly soggy fries, you may have overcrowded your fryer basket. Cook the fries in batches if necessary—each fry needs to have space around it so the air can flow and create that crisp exterior.
Serving Suggestions
Just like peanut butter and jelly, fries go with burgers. Try them with a home-grilled Hamburger for the perfect combo. Not a red meat fan? Try them with Ground Chicken Burgers instead (surprisingly delicious!). Or, for a plant-based option, serve these fries alongside Black Bean Burgers.
Air-Fryer Sweet Potato Fries
Ingredients
- 16 ounces sweet potatoes peeled and cut into 1/4-inch thick fries
- 1-2 tablespoons olive oil
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 pinch cayenne pepper optional
- Preferred sauce for dipping
Instructions
- Soak sliced sweet potatoes in cold water for 30 minutes. Drain and pat very dry using paper towels.
- In a large bowl, combine the sweet potato fries with 1 tablespoon olive oil, the salt, pepper, garlic powder, paprika, and cayenne if using. Toss until evenly coated. Add more oil if needed.
- Preheat the air fryer to 380°F. Place the seasoned sweet potato fries in the air fryer basket in a single layer (work in batches if needed).
- Cook for 12-15 minutes, shaking the basket halfway through to ensure even cooking.
- Remove the fries from the air fryer, adjust seasoning, and serve immediately with your favorite dipping sauce.
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