Cajun Spiced Sweet Potato Fries (Print Version)

Golden sweet potatoes seasoned with Cajun spices and air-fried for a crisp, flavorful side or snack.

# Components:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 24.7 oz), peeled and cut into 1/4-inch fries

→ Seasonings

02 - 1 1/2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon cayenne pepper (adjust to taste)
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon fine sea salt

→ Optional Garnish

11 - 2 tablespoons chopped fresh parsley

# Method:

01 - Preheat the air fryer to 400°F for 3 minutes to ensure even cooking.
02 - In a large mixing bowl, toss the cut sweet potato fries with olive oil until fully coated.
03 - Combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and sea salt in a small bowl and mix thoroughly.
04 - Sprinkle the spice mixture evenly over the sweet potatoes and toss to ensure all fries are well coated with the seasoning.
05 - Place the fries in a single layer inside the air fryer basket. If necessary, work in batches to avoid overcrowding.
06 - Cook the fries at 400°F for 15 to 20 minutes, shaking the basket or turning the fries halfway through cooking until they are golden and crisp.
07 - Transfer fries to a serving plate, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside without any deep-frying guilt, which is a rare combination I've come to treasure.
  • The Cajun spice blend is bold enough to make you feel like you're treating yourself, but balanced enough that even cautious eaters will reach for seconds.
  • Prep and cooking happen in under 30 minutes, so this works for lazy weeknights or when unexpected guests show up hungry.
02 -
  • Soak your cut fries in cold water for 30 minutes before seasoning—this removes excess starch and is the difference between good fries and fries that shatter between your teeth.
  • Halfway through cooking, shake the basket or flip the fries; I skipped this once and ended up with a bottom layer that was soggy, which taught me that attention matters even in simple recipes.
03 -
  • Cut your fries as evenly as possible so they cook at the same rate—uneven pieces mean some burn while others stay soft.
  • Don't skip the water soak if you want maximum crispiness; the starch removal is what separates homemade fries from restaurant-quality ones.
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