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Air Fryer Sweet Potato Fries

The cornstarch-and-cold-soak trick that finally makes sweet potato fries crisp instead of floppy. Twenty-five minutes, one tablespoon of oil.

15 min active 45 min total serves 4 vegetarian kids eat it

Ingredients

  • 3 Sweet potato, cut into 1/4-inch batons
  • 1 ½ tbsp Cornstarch
  • 1 tbsp Canola oil
  • 1 tsp Smoked paprika
  • ½ tsp Garlic powder
  • ¾ tsp Kosher salt
  • ½ cup Plain nonfat Greek yogurt
  • 1 Chipotles in adobo, minced
  • ½ Lime

Method

  1. Soak the cut fries in cold water 20 minutes to pull out surface starch, then dry them completely on a towel. Wet fries steam.
  2. Toss with the cornstarch until they look dusty, then the oil, then the spices.
  3. Air fry at 380°F for 12 minutes, shake, then 6-8 more at 400°F. The two-temperature approach cooks the inside first and crisps the outside second.
  4. Salt them the moment they come out — salt slides off cold fries.
  5. Whisk the yogurt with the chipotle and lime for dipping.

Notes

✨ The restaurant touch
Salt at the end, never before the fryer. Salt draws out water and water is the whole problem.
🧒 For the kids
Skip the chipotle in the dip and use plain yogurt with a little honey, or just ketchup.
🥡 Leftovers
They do not keep well — eat them hot. This is one recipe worth making to order.

Per serving

152Calories
5gProtein
4gFiber
0gSaturated fat
327mgSodium
417mgPotassium

Computed from USDA FoodData Central values. A planning tool, not medical advice.