Preheat the air fryer. Set it to 380°F (193°C).

A warm basket helps the fries crisp quickly.

Wash and peel (optional) the sweet potatoes. The skin is edible and adds texture, but peel if you prefer a cleaner look.

Cut evenly. Slice into 1/4-inch sticks for classic fries or 1/2-inch for thicker wedges. Uniform size is critical so everything cooks at the same rate.

Soak in cold water (optional but recommended). Submerge the cut fries for 20–30 minutes to remove excess starch. This helps with crispiness. Drain and pat very dry with a clean towel.

Toss with cornstarch. Add the fries to a bowl and sprinkle the cornstarch.

Toss until lightly coated. This creates a thin, crisp exterior.

Add oil and seasonings. Drizzle with oil and toss again. Season with salt, pepper, garlic powder, smoked paprika, and cayenne if using.

Coat evenly.

Arrange in the basket. Place in a single layer with minimal overlap. Crowding leads to steaming, not crisping. Cook in batches if needed.

Air fry. Cook at 380°F for 12–16 minutes, shaking the basket or flipping the fries halfway.

Start checking at 12 minutes; thinner fries cook faster.

Finish with salt. Taste and add a pinch more salt right after cooking to brighten the flavors.

Serve hot with dips. Try chipotle mayo for smoky heat or a simple yogurt-garlic dip for something cool and tangy.