Save to Pinterest My friend arrived at my place on a Tuesday with nothing but a craving for something crispy and bold. I had sweet potatoes sitting on the counter and decided to dust off my air fryer, tossing them in spices that smelled like a New Orleans street corner. By the time they were golden and steaming, she was already reaching for them, not even waiting for a dip. That single batch became a weekly ritual.
The first time I made these for a potluck, I nearly forgot about the basket halfway through and came running back to find them perfectly browned at the 18-minute mark. Everyone asked what dip I used when really it was just the spices doing all the talking. I brought them again the next month because people actually remembered them.
Ingredients
- Sweet Potatoes (2 large): Peel them while they're cool and cut into fries about 1/4-inch thick so they cook evenly and get crispy at the edges.
- Olive Oil (1 1/2 tablespoons): This light coating helps the spices stick and creates that golden crust without needing a deep fryer.
- Smoked Paprika (1 teaspoon): Gives that warmth and depth that makes people ask if you added bacon.
- Garlic Powder (1 teaspoon): Don't skip this—it's what makes them taste like something intentional rather than just seasoned potatoes.
- Onion Powder (1 teaspoon): Adds a subtle sweetness that rounds out the heat from the cayenne.
- Dried Oregano and Thyme (1/2 teaspoon each): These herbs are the backbone of Cajun seasoning and they work quietly behind the scenes.
- Cayenne Pepper (1/2 teaspoon): Start here and taste as you go—some people want it whisper-spicy, others want their mouth on fire.
- Black Pepper and Sea Salt (1/2 teaspoon and 1 teaspoon): These finish the seasoning and make everything taste more like itself.
- Fresh Parsley (2 tablespoons, optional): The green flecks don't just look pretty; they add a fresh note that cuts through all that richness.
Instructions
- Heat your air fryer:
- Let it run at 200°C for 3 minutes so it's ready to crisp those fries the moment they hit the basket. A cold air fryer steams instead of fries.
- Oil the fries:
- Toss your cut sweet potatoes with olive oil in a large bowl until every piece gets a light coating. This is the secret to golden, crispy edges.
- Mix your spice blend:
- Combine all the seasonings in a small bowl first so you're not fumbling with bottles while the oil gets cold. This small step keeps everything organized.
- Season generously:
- Sprinkle the spice mix over the oiled fries and toss again until everything is evenly coated. Don't be shy—the spices are what make these memorable.
- Arrange in the basket:
- Lay them out in a single layer without crowding; they need air to get crispy. If your basket is small, cooking in two batches means better texture in the end.
- Air-fry and shake:
- Cook for 15-20 minutes, shaking the basket or flipping the fries halfway through. You'll know they're done when they're golden brown and a fork goes through easily.
- Finish and serve:
- Transfer to a plate, sprinkle fresh parsley if you have it, and eat them while they're still warm. Cold sweet potato fries are a sad thing.
Save to Pinterest These fries reminded me why simple food cooked well beats complicated recipes every time. My neighbor came over, tried one, and asked if I was selling them—I just smiled and handed her the rest of the batch.
Why the Air Fryer Matters Here
An air fryer is honestly the best tool for this because it circulates hot air around each fry, crisping them without oil-soaking. If you don't have one, you can bake them at 220°C for 25-30 minutes, but you won't get the same crackling exterior that makes people do a double-take. The circulating heat is what separates these from regular roasted sweet potatoes.
Dipping Sauces Make the Meal
I've learned that these fries are a canvas for whatever dip speaks to you. A garlicky aioli feels fancy without any effort, while ketchup brings nostalgia—there's no wrong choice. My secret move is mixing sour cream with lime juice and cilantro for something that tastes restaurant-quality in 60 seconds.
Storage and Reheating
Leftover fries keep in an airtight container in the fridge for up to three days, though honestly they're best eaten fresh. If you need to reheat them, a quick 5-minute blast in a 180°C oven brings back most of the crispiness without drying them out.
- Eat them within a few hours for peak texture and flavor.
- Don't store them while still warm or they'll steam and get soggy.
- Reheating in the oven beats the microwave every single time.
Save to Pinterest These Cajun spiced sweet potato fries have somehow become the thing people ask me to bring to dinners. They prove that you don't need complicated techniques or fancy ingredients to make food that people actually want to eat.
Frequently Asked Questions
- → How do I get the fries extra crispy?
Soaking cut sweet potatoes in cold water for 30 minutes before drying helps remove excess starch, improving crispness during air frying.
- → Can I adjust the spice level?
Yes, modify the amount of cayenne pepper to make the fries milder or spicier based on your preference.
- → Is air frying the only cooking method suggested?
These fries can also be baked in an oven at 220°C (425°F) for 25–30 minutes if an air fryer isn’t available.
- → What garnishes pair well with these fries?
Fresh chopped parsley adds color and freshness, while dips like garlic aioli or ketchup complement the bold spices perfectly.
- → Are these fries gluten-free and vegetarian?
Yes, they use naturally gluten-free sweet potatoes and spices, making them suitable for both gluten-free and vegetarian diets.