Save There's something about the smell of Cajun spices hitting hot air that makes me stand a little straighter in the kitchen. I discovered these fries by accident, really—I had sweet potatoes going soft in the crisper drawer and a new air fryer I was still figuring out. Instead of roasting them plain like I always had, I raided my spice cabinet and mixed up what felt right, not measuring too carefully. The first batch came out crackling and golden, and I remember thinking, why did I wait so long to do this?
My neighbor came over one evening while I was air-frying a batch, and the smell hooked her immediately. We ended up eating them straight from the basket while they were still almost too hot, dipping them in a hasty garlic aioli I threw together. She's made them three times since, and now they show up at her gatherings.
Ingredients
- Sweet Potatoes: Two large ones, peeled and cut into 1/4-inch fries—the thickness matters because thinner ones crisp up faster while thicker ones stay creamy inside.
- Olive Oil: 1 1/2 tablespoons coats them just enough to get golden without making them greasy, which is the whole point here.
- Smoked Paprika: One teaspoon gives warmth and a whisper of smoke that pulls the whole spice blend together.
- Garlic Powder: One teaspoon of this, not fresh garlic, keeps the fries from getting soggy.
- Onion Powder: Another teaspoon rounds out the savory notes with a slightly sweet edge.
- Dried Oregano and Thyme: 1/2 teaspoon each add an earthy undertone that makes these taste less like a snack and more like something intentional.
- Cayenne Pepper: Start with 1/2 teaspoon and adjust upward if you like heat—this is where you make it yours.
- Black Pepper and Sea Salt: 1/2 teaspoon and 1 teaspoon respectively balance everything and make the other spices pop.
- Fresh Parsley: Totally optional but worth the two minutes of chopping for color and a fresh finish.
Instructions
- Heat Your Air Fryer:
- Preheat to 400°F for a full 3 minutes so it's ready to work when you are.
- Oil the Fries:
- Toss your cut sweet potatoes in a large bowl with olive oil, turning them until every piece catches a light coating.
- Build Your Spice Blend:
- In a separate small bowl, whisk together paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and salt—mixing them first prevents clumps when you toss.
- Coat Everything:
- Sprinkle the spice mixture over the oiled fries and toss thoroughly until each fry looks dusty with color.
- Arrange in the Basket:
- Lay the fries in a single layer in your air fryer, working in batches if needed—crowding them steams them instead of crisping them.
- Air-Fry with Movement:
- Cook for 15 to 20 minutes, shaking the basket or flipping the fries halfway through so they brown evenly all over.
- Finish and Serve:
- Transfer to a plate, scatter fresh parsley on top if you're using it, and serve while they're still hot and crackling.
Save There's a moment halfway through cooking when the smell fills your whole kitchen and you realize something simple just became completely crave-worthy. These fries do that every time.
Why Air Frying Changes the Game
Before I owned an air fryer, I'd roast sweet potato fries in the oven and they'd either dry out or take forever. Air frying solved both problems by circulating heat aggressively around each piece, which crisps them in 20 minutes while keeping the inside tender. The oil requirement also drops dramatically, which means less cleanup and fewer calories but the exact same crunch.
Spice Ratios You Can Play With
This blend is balanced, but it's also a framework. Some evenings I'll add an extra 1/4 teaspoon of smoked paprika for deeper warmth, or I'll reduce the cayenne entirely if I'm making them for my niece. The garlic powder and onion powder are the backbone, so I keep those steady. Once you've made these once, you'll trust your instincts about what would taste good to you.
Dips and Serving Ideas
Plain, they're perfect, but a simple garlic aioli or even ketchup transforms them into something you serve without apology. I've also made a quick lime-cilantro yogurt sauce that cuts through the spice beautifully. The fries stay crispy for a few minutes after cooking, so there's actually a small window where they're at their best.
- Garlic aioli is my default because it's just mayo, minced garlic, and lemon juice whisked together in under two minutes.
- If you want to keep it vegetarian and dairy-free, a simple salsa or a tahini sauce works just as well.
- Serve them immediately while they're still warm and the spices are hitting their peak flavor.
Save These fries proved to me that the simplest dishes often taste the best when you actually care about the details. Keep making them.
Recipe FAQ
- → How do I ensure the fries are crispy?
Soak cut sweet potatoes in cold water for 30 minutes to remove excess starch, then dry thoroughly before seasoning and air-frying.
- → Can I adjust the spice heat level?
Yes, modify the amount of cayenne pepper to control the spiciness according to your preference.
- → Is air frying better than baking for these fries?
Air frying provides a crispy texture with less oil and shorter cooking time, while baking at 220°C for 25–30 minutes is a good alternative.
- → What toppings pair well with these sweet potatoes?
Fresh parsley adds a bright finish, and dips like garlic aioli or ketchup complement the bold flavors wonderfully.
- → Are these fries suitable for special diets?
Yes, they are vegetarian, gluten-free, and free from common allergens when prepared as described.