Air fryer sweet potato fries
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
These crispy air fryer sweet potato fries have less fat and more vitamins than regular potato fries. Great with vegan and vegetarian bakes and burgers, or with chicken or fish dishes.
By Sarah Cook
Ingredients
- sweet potatoes: 325–350g/11½–12oz small–medium sweet potatoes, scrubbed clean
- : 2 tsp light rapeseed, sunflower or vegetable oil
- oregano: ¼ tsp dried oregano
- smoked paprika: ¼ tsp paprika or smoked paprika, plus a pinch to serve (optional)
- salt and freshly ground black pepper
Method
Preheat the air fryer to 200C. Cut the sweet potatoes into 1cm/½in thick chips: try to cut evenly to ensure even cooking and crispness, and keep in mind that shorter chips are easier to fit into the air fryer.
Tip the chips into a bowl, drizzle over the oil and sprinkle with the dried oregano and paprika, if using. Season with salt – it will help the fries crisp up – and pepper.
Put a single layer of chips in the base of the air fryer – don’t overcrowd or they won’t cook evenly. Air-fry for 8 minutes, using tongs to turn them halfway through, until golden and crisp on the outside, and soft on the inside. If they’re not quite done, continue to cook for a minute at a time before checking again.
Cook in two or three batches until all the fries are ready, then put them all back into the air fryer to heat through for 30 seconds. Serve immediately, sprinkled with more seasoning and a pinch more paprika, if using.
Recipe tips
If you find your fries aren’t crisp enough, try cutting them more finely the next time you make them.
If your oven is on for something else, you can keep the first batches of fries warm while you air-fry the rest.
If your air fryer is fitted with a stirring paddle, you won’t need to turn the fries during cooking.
