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Air fryer sweet potato fries ready to serve
Vagner Carvalho

Air Fryer Sweet Potato Fries with Paprika

Sweet potatoes naturally brown quickly and stay softer inside than russet fries. A light dusting of cornstarch helps the surface dry, while a modest amount of oil promotes browning.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds (680 g) sweet potatoes
  • 2 teaspoons (6 g) cornstarch
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon fine salt (3 g), divided

Equipment

  • Air fryer
  • Large bowl
  • Sharp knife

Method
 

  1. Scrub or peel the sweet potatoes. Cut into sticks about 1/4 inch (6 mm) thick and pat dry. Set aside tiny offcuts to cook separately.
  2. Toss the dry sticks with cornstarch until evenly dusted. Add the olive oil, paprika and garlic powder and toss again until no dry white patches remain.
  3. Preheat to 380°F (195°C), following the manual. Place half the fries in the basket in a loose layer without a deep pile.
  4. Air fry for 15–18 minutes, shaking at about 6 and 12 minutes. Begin checking at 12 minutes. Remove browned thin pieces early; the finished fries should be tender in the middle with browned edges.
  5. Toss the hot fries with half the salt. Cook the second batch and season with the remainder. Serve promptly before trapped steam softens the edges.

Notes

Planning times depend on batch size, thickness and appliance. Two batches take about 30–36 minutes. Small baskets may need three batches; do not force all the fries into one load. Nutrition is an ingredient-based estimate per serving (one-quarter of the batch). Per quarter of the measured sweet potatoes, cornstarch, oil and salt. Dips are not included. Illustrative images are generated, not a record of a personal cooking test.