Start by washing and peeling your sweet potatoes. If your crew likes a little extra texture, you can totally leave the skin on just scrub them well.
Then slice ‘em up into thin, uniform strips. Think somewhere between shoestring and steak fries too thick and they’ll take forever to cook, too thin and they’ll burn before they crisp.
In a large bowl, toss your sweet potato strips with olive oil, garlic powder, dill, paprika, salt, and pepper. Use your hands or a big spoon just make sure everything’s coated and glistening.This is where the flavor magic happens. The olive oil helps everything stick, and that mix of spices adds this lovely herby-garlicky-smoky combo that’s chef’s kiss. Preheat your air fryer to 400°F (about 3–5 minutes). This little step makes a big difference in getting those edges nice and crispy right from the start.
This is the one place you don’t want to rush. Lay the fries out in a single layer in the basket no overlapping, no crowding. If you pile them in like a mountain of delicious chaos, they’ll steam instead of crisp.
Cook each batch for 12–15 minutes, flipping or shaking halfway through. Keep an eye on the first batch so you can dial in the timing for your air fryer model (they all have their own little quirks).
As each batch finishes, lay them out on a baking sheet or plate to keep them warm.
Repeat the process with the rest of the fries until they’re all done.
Serve Hot with Your Favorite Dip.
