Crispy Sweet Potato Fries
Crispy Sweet Potato Fries are made with sweet potatoes, olive oil, and cornstarch; air fry at 400°F for 20 minutes until edges are crispy with zero sogginess.
Saved in this browser. View saved recipes
Method
- 1
Cut sweet potatoes into even 1/4-inch sticks. Pat dry thoroughly.
- 2
Toss with olive oil and cornstarch until evenly coated. Add seasonings and toss again.
- 3
Arrange in a single layer — don't overcrowd. Air fry at 400°F for 15-20 minutes, shaking every 5 minutes.
- 4
They're done when crispy on the edges. Season with extra salt while hot.
- 5
Serve with chipotle mayo, maple mustard, or ketchup.
Pro tip. Cornstarch is absolutely essential for crispy sweet potato fries — without it, the natural sugars make them limp. Cut thin and uniform for even cooking.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 210 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
