Cajun Spiced Sweet Potato (Print View)

Golden sweet potatoes tossed in Cajun spices and air-fried for a crispy, flavorful snack or side dish.

# 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

# Directions:

01 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
02 - In a large bowl, toss the sweet potato fries with olive oil until evenly coated.
03 - Combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and sea salt in a small bowl.
04 - Sprinkle the spice mixture over the sweet potatoes and toss until the fries are evenly coated.
05 - Place fries in a single layer inside the air fryer basket. Cook in batches if necessary to avoid overcrowding.
06 - Cook for 15 to 20 minutes, shaking the basket or turning the fries halfway through, until golden brown and crisp.
07 - Transfer fries to a serving dish, garnish with chopped fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • They're crispy and addictive without any deep frying guilt hanging over your head.
  • The Cajun seasoning blend tastes like you spent hours layering flavors, but it comes together in under a minute.
  • Air frying means your kitchen doesn't smell like a fryer for days afterward.
02 -
  • If your potatoes release too much moisture in the air fryer, your fries will steam instead of crisping—soak cut fries in cold water for 30 minutes, then dry them thoroughly before seasoning.
  • The halfway shake or flip is not optional; it's what separates crispy fries from a frustrating mix of textures.
03 -
  • The thinner you cut your fries, the crispier they'll be, but go thinner than 1/4-inch and you'll risk them burning before they fully cook.
  • Don't wash your potatoes and immediately cut them—let them air dry for a few minutes, or pat them with paper towels so excess surface moisture doesn't keep them from crisping.
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