Let Me Tell You About My Sweet Potato Fries Obsession
Alright, confession time: I never really loved sweet potatoes growing up. Not sure why – maybe it’s that weird marshmallow casserole thing people make at Thanksgiving? But anyway, my friend Charlotte (hi, Char, if you’re reading this!) showed me how easy it was to make sweet potato fries in her air fryer one rainy Tuesday. Honest to goodness, it was almost like magic. Now my son asks for these fries pretty much weekly. Oh, and if you’re ever feeling a bit hangry at 4pm, these are basically my go-to hug-in-a-bowl snack.
Why You’ll End Up Making These on Repeat
I make these when dinnertime’s creeping up and everyone in my house starts that “what’s for dinner?” chorus. My family goes absolutely bonkers for these fries (especially if I’m willing to hand over the ketchup bottle). There’s something about crunchy, salty sweet potato fries, you know? Plus, the air fryer means I don’t smell like a chip shop after. My only mild gripe is cutting up sweet potatoes—they’re like little rocks sometimes—but honestly, the fries are worth the tiny arm workout.
What You’ll Need (Substitution Chat)
- 2 medium sweet potatoes (I’ve used orange and even those weird purple ones in a pinch. Both cook fine, but purple ones look pretty odd.)
- 1-2 tablespoons olive oil (or avocado oil; sometimes I use spray oil because it’s just easier)
- 1/2 teaspoon sea salt (table salt is fine—my grandmother always used Morton’s, but to be real, whatever’s handy)
- 1/2 teaspoon smoked paprika (okay, I skip this about half the time or swap for plain paprika)
- 1/4 teaspoon black pepper (sometimes I go nuts and add a sprinkle of garlic powder too)
- Optional: A pinch of cayenne if you like a little kick (I usually add it just for fries I’m secretly hoarding for myself)
How I Actually Make ‘Em (Not Always by the Book)
- Peel the sweet potatoes if you like. Or don’t—I kinda dig the skin, actually. Slice into fries, probably as thick as my pinky, but if I’m rushing, some turn out way chunkier. It’s fine, nobody’s perfect.
- Toss the fries in a bowl with oil, salt, and seasonings. Honestly, I just dump it in and mix with my hands (messy but more fun, and you’ll know you got every fry covered).
- This is where I usually sneak a taste of a raw fry—don’t judge, it’s a thing.
- Preheat your air fryer if you remember. Mine shouts at me if I forget so, usually I do. Set it for about 190°C (or 375°F, depending on what your machine says).
- Lay the fries in a single layer in the basket (okay, in reality I sometimes cram a bit too many. They still cook, just less crispy, so use two batches if you have time).
- Air fry for 10 minutes. Give ’em a good shake or poke at the halfway mark. If they look a bit weird and floppy at first, don’t sweat it—they crisp up later.
- After 15-20 minutes, check for that golden edge. Some fries usually get a little burnt at the edges, but those are my favorite bits anyway.
- Eat immediately—seriously, they’re best fresh. Actually, I burned my mouth on these last week because I couldn’t wait. Worth it.
Real Talk Notes from My Kitchen
- If the fries turn out a little soggy, they probably just need a tad longer or a little less oil next time. I learned that the hard way—no shame.
- I sometimes skip peeling the sweet potatoes for less mess and more fiber, plus I like the rustic look!
- The first batch usually disappears while I’m making the second, so plan accordingly.
Things I’ve Tried That Worked (and One That Really Didn’t)
- I tossed them in cinnamon sugar once, thinking it’d be like dessert—my son loved it, but honestly I prefer ‘em savory.
- I tried soaking the fries in water before air frying (supposed to make them crispier) but, eh, I didn’t notice much difference. Maybe I didn’t dry them enough?
- Adding a little Parmesan right after cooking? Spot on. But avoid grating cheese directly over the air fryer—learned that the smoky way.
What if I Don’t Have an Air Fryer?
So look, I always say you need an air fryer, and then remember my cousin Tim just makes these in his oven at 220°C (fan). Takes about ten more minutes and the crisp is a bit different, but it works, so don’t let the lack of snazzy gear stop you.
How to Store (But Will You Even Have Leftovers?)
Alright, in theory: let cool, pop in a container, store in the fridge for up to 2 days. Re-crisp in the air fryer or oven. But—let’s be real here—I’ve never had them last more than a day around here. If you somehow manage, color me impressed.
How I Serve These (I Know, I’m a Creature of Habit)
I usually dump them in a big bowl, plop it in the middle of the table, and let everyone grab as they please. Sometimes, I try to be fancy and serve with garlic aioli or spicy mayo (homemade is best but let’s not kid ourselves – shop-bought saves my sanity on busy nights). My mum, bless her, insists they must go with roast chicken. Me? I love them straight up, maybe with a little hot sauce.
Pro Tips (Learned the Messy Way)
- Don’t crowd the fries—more room equals more crunch. I once tried to cook a double batch ‘cos I was lazy and, well, let’s just say it took a minor eternity and tasted like warm mush.
- Actually, I find it works better if you give fries a good shake or stir halfway through—otherwise you get some sad, pale ones at the bottom.
- Watch the last few minutes! These guys go from golden and perfect to, well, charcoal if you look away for too long.
FAQ – Actual Stuff People Have Asked Me
- Can I make these with other potatoes? Yup, russet potatoes work (just not as sweet and, to me, not as fun). I also tried purple sweet potatoes—the kids thought they looked “alien,” but taste-wise, they’re pretty similar.
- Help! Why are my fries soggy? Couple of reasons: maybe too much oil, or maybe loaded too many in at once. Next time, use less oil and spread ’em out, or do two smaller batches. (Don’t worry, we’ve all sad fried).
- Do I really need to peel? Nah, it’s up to you! I’m lazy, so I usually don’t unless the skin looks gnarly.
- Leftovers—can I freeze them? I have, but honestly, they come out sorta limp after reheating. If you must, freeze in a single layer, then zap back in the air fryer, but don’t expect miracles.
- How spicy is the cayenne? Not wild, unless you go heavy! If you’re new to spice, just go easy—taste as you go, you can always add more.
Oh, and as a totally random aside: I once brought these to a picnic, and a squirrel tried to steal one right off my plate. If that isn’t a ringing endorsement, I don’t know what is.
Ingredients
- 2 large sweet potatoes, peeled and cut into fries
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon cornstarch
Instructions
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1Peel the sweet potatoes and cut them into evenly sized fries, about 1/4 inch thick.
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2In a large bowl, toss the sweet potato fries with olive oil, cornstarch, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Make sure the fries are evenly coated.
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3Preheat the air fryer to 400°F (200°C) for 3 minutes.
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4Arrange the sweet potato fries in a single layer in the air fryer basket. Cook in batches if necessary.
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5Air fry for 15-20 minutes, shaking the basket or flipping the fries halfway through, until the fries are golden brown and crispy.
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6Remove from the air fryer, let cool slightly, and serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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