📝 About This Recipe
Elevate the humble tuber with this masterclass in air frying, achieving a glass-like crunch on the outside and a velvety, custard-like interior. By utilizing a light dusting of cornstarch and a signature blend of smoky and savory spices, these fries offer a sophisticated balance of natural sweetness and earthy heat. This recipe transforms a classic side dish into a gourmet experience that rivals any deep-fried version without the heavy oil.
🥗 Ingredients
The Potatoes
- 2 large Sweet Potatoes (peeled and sliced into 1/4 inch thick matchsticks)
- 1.5 tablespoons Cornstarch (for maximum crispness)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
Signature Spice Blend
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Ground Cumin
- 1/8 teaspoon Cayenne Pepper (optional, for a subtle kick)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Maple-Chipotle Dipping Sauce
- 1/2 cup Mayonnaise (or Greek yogurt for a lighter option)
- 1 teaspoon Chipotle in Adobo (finely minced)
- 1 tablespoon Maple Syrup (pure Grade A)
- 1 teaspoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Peel the sweet potatoes and slice off the ends. Cut them into uniform sticks, approximately 1/4 inch thick, to ensure even cooking.
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2
Place the cut fries into a large bowl of cold water and soak for at least 30 minutes. This removes excess surface starch and is the secret to a non-soggy fry.
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3
Drain the potatoes and pat them extremely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness!
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4
Preheat your air fryer to 380°F (193°C) for 5 minutes.
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5
In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper.
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6
Place the dry potatoes in a clean, dry bowl and toss with the cornstarch until every fry has a very thin, translucent coating.
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7
Drizzle the avocado oil over the fries and toss well to ensure the cornstarch is hydrated and the fries are evenly coated.
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8
Sprinkle the spice blend over the fries and toss once more until the color is uniform.
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9
Place the fries in the air fryer basket. Do not overcrowd; work in two batches if necessary to ensure air can circulate freely.
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10
Air fry at 380°F for 10 minutes. Remove the basket and give it a vigorous shake to redistribute the fries.
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11
Increase the temperature to 400°F (204°C) and cook for another 8-12 minutes. Check every few minutes, shaking the basket, until the edges are browned and crisp.
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12
While the fries cook, whisk together the mayonnaise, chipotle, maple syrup, and lime juice in a small ramekin.
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13
Once the fries are done, remove them from the air fryer and sprinkle with a final pinch of kosher salt while they are still hot.
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14
Let the fries rest for 2 minutes before serving; this allows the exterior to firm up and reach maximum crunch.
💡 Chef's Tips
Soaking the fries in cold water is essential to remove starch, but drying them thoroughly afterward is even more important. Avoid using olive oil if possible; avocado oil has a higher smoke point which prevents a bitter, burnt taste at high air fryer temps. Don't stack the fries too deep in the basket; a single or double layer is best for even browning. If your fries seem soft, cook them for an extra 2-3 minutes at the highest setting, but watch closely as sweet potatoes burn quickly due to their sugar content.
🍽️ Serving Suggestions
Serve alongside a juicy Wagyu beef burger for a high-low gastro-pub experience. Pair with a crisp, cold IPA or a sparkling lime seltzer to cut through the richness. Use them as a base for 'Sweet Potato Nachos' topped with black beans, avocado, and pickled jalapeños. Serve as a sophisticated appetizer with a side of truffle aioli or honey mustard.