Sweet potato fries that are actually crispy — the trick is cutting them thin and using cornstarch to draw out moisture from the surface.
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🧂 Ingredients
- 600 g
- 1 tbsp
- 1 tbsp
- 0.5 tsp
- 0.5 tsp
📝 Instructions
Step 1
Cut sweet potatoes into thin, even sticks — no thicker than 0.7 cm.
💡 Thin and even is critical. Thick fries won't crisp because sweet potatoes have more sugar and moisture than regular potatoes.
Step 2
Soak in cold water 20 minutes to remove excess starch. Drain and pat very dry.
Step 3
Toss with cornstarch until evenly coated. Then toss with olive oil, paprika, and salt.
Step 4
Arrange in a single layer in air fryer basket. Don't overcrowd.
💡 Cook in batches if needed — overcrowding = steaming, not crisping.
Step 5
Cook at 190°C (375°F) for 15 minutes, shaking basket every 5 minutes.
🔬 The Science
Sweet potatoes are trickier to crisp than regular potatoes because they contain more sugar (about 4x more) and moisture. The sugars caramelize and can burn before the exterior dries enough to crisp. Cornstarch solves this by absorbing surface moisture and creating a thin starchy shell that crisps independently of the potato inside. Soaking removes excess surface starch that would otherwise become gummy.
FAQ
❓ Still soggy?
Three common causes: cut too thick, overcrowded basket, or not dried well enough after soaking. Fix all three and they'll crisp.
❓ Can I skip the soaking?
You can, but the fries won't be as crispy. The soak removes surface starch that causes sogginess.