Step 1

Cut off either end and cut the sweet potato into long ¼ inch thick spears. Ideally you want them evenly sized. If any are smaller I recommend setting them aside so you can cook for less time in a separate batch. I also recommend "squaring off" the pointy tips otherwise you will get burnt tips.

Step 2

Fill a large mixing bowl with cold water and two handfuls of ice cubes. Add the raw sweet potato fries, stir and allow them to soak for 30 minutes minimum or an hour if you have time. I like to soak overnight for best results. When finished soaking, preheat your air fryer to 380 degrees Fahrenheit. Drain the water from the soaked sweet potato fries, rinse with fresh water and pat them dry with a kitchen towel. You want to remove all excess moisture so they are completely dry when they go into the air fryer.

Step 3

In a large bowl, toss the dry sweet potato spears with arrowroot starch, pepper and paprika using two large spoons. Add any other seasonings you wish to use at this time such as garlic powder (just do not add the salt at this time). Toss well with two spoons to evenly coat. Next, add the oil and toss again using the spoons until you cannot see the arrowroot powder.

Step 4

Divide the prepared sweet potato spears into two batches and place the first batch in your air fryer basket.  Evenly space out the sweet potato spears so they are not touching or they will steam. Cook for 12 minutes flipping halfway through.  They are done when the majority of the fries are golden brown. Cooking time varies slightly based on the thickness of your spears so watch carefully at the end.  Repeat with the second batch.

Step 5

When the fries are done cooking, remove them from the air fryer basket with tongs and place on a wire cooling rack spaced apart from one another.  Wait five minutes. Season with salt and wait another 5 minutes. Waiting the full ten minutes allows them to crisp up even more so try and resist eating right away. Enjoy immediately as they are best when fresh.