Air Fryer Sweet Potato Fries (Printable Version)

Golden air-fried sweet potato fries with smoky chipotle-lime aioli — crisp outside, tender inside.

# What You’ll Need:

→ Sweet Potato Fries

01 - 2 large sweet potatoes, peeled and cut into 1/4-inch sticks
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp sea salt
06 - 1/4 tsp black pepper

→ Chipotle Aioli

07 - 1/2 cup mayonnaise
08 - 1 chipotle pepper in adobo sauce, minced
09 - 1 tsp adobo sauce (from the chipotle can)
10 - 1 clove garlic, minced
11 - 1 tbsp fresh lime juice
12 - 1/4 tsp salt

# Step-by-Step Guide:

01 - Preheat the air fryer to 190°C (375°F).
02 - In a large bowl, toss sweet potato sticks with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the fries in a single layer in the air fryer basket. Cook in batches if necessary to avoid overcrowding.
04 - Air fry for 15–18 minutes, shaking the basket halfway through, until fries are crisp and golden brown.
05 - While fries are cooking, make the chipotle aioli: In a small bowl, mix together mayonnaise, minced chipotle pepper, adobo sauce, garlic, lime juice, and salt until smooth.
06 - Serve sweet potato fries hot with chipotle aioli on the side for dipping.

# Expert Tips:

01 -
  • No oven heatwave—these fries turn out golden and crunchy in minutes thanks to the air fryer.
  • The spicy, creamy chipotle aioli will have you reaching for just one more dip every time.
02 -
  • Overcrowding the basket leads to limp fries—I learned this after one disappointing batch stuck together in the corner.
  • A hotter air fryer doesn’t equal faster fries; the outsides over-brown before the inside crisps, so stick to 190°C (375°F).
03 -
  • After many batches, I learned that drying the potato sticks thoroughly before tossing with oil is non-negotiable for best crunch.
  • Adding just a splash more lime to the aioli at serving makes the dip taste bright and fresh, no matter how long it sat.
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