Step by step

Method

5 steps

1. 1

   Scrub 2 large sweet potatoes (about 1½–2 lb total) and peel if you prefer. Cut into even fry-shaped sticks about ¼–½ inch thick — uneven sticks mean some burn while others stay soft.

2. 2

   Toss with 1–2 tablespoons olive oil, ¾–1 teaspoon kosher salt, ½ teaspoon garlic powder, and optional ¼–½ teaspoon cinnamon until evenly coated.

3. 3

   Preheat the air fryer to 380°F. Arrange fries in a single layer with space between pieces; cook in batches so they crisp instead of steam. Mist the basket if it sticks.

4. 4

   Air fry 12–16 minutes, shaking or flipping halfway, until browned at the edges and tender inside. Thicker cuts may need a couple of extra minutes — peek and pull the skinny ones early if your batch is mixed.

5. 5

   Cool 2–3 minutes so the exterior firms up, then serve with ranch or ketchup if you like. You want crisp-edged sweet potato fries with a soft sweet middle — not limp pale sticks or burnt thin tips with raw centers.