Cajun Spiced Sweet Potato (Printable Version)

Golden sweet potato fries tossed in Cajun spices, air-fried for a crispy and flavorful snack.

# What You'll Need:

→ 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

# Steps:

01 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
02 - In a large mixing 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 fries and toss thoroughly to ensure even coverage.
05 - Place the fries in a single layer inside the air fryer basket, working in batches if necessary to avoid overcrowding.
06 - Cook for 15 to 20 minutes, shaking the basket or turning the fries halfway through cooking, until golden brown and crisp.
07 - Transfer fries to a serving plate, garnish with fresh parsley if desired, and serve hot.

# Expert Insights:

01 -
  • They're genuinely crispy on the outside and tender inside, which feels like a small miracle when you're using an air fryer.
  • The Cajun spice blend is bold enough to feel intentional but balanced enough that even people who don't love heat still ask for more.
  • You can have them on the table in under half an hour, and they're naturally vegetarian without trying too hard.
02 -
  • If your fries come out soft instead of crispy, you either overcrowded the basket or skipped the oil—both mistakes I made before I figured this out.
  • Soaking cut fries in cold water for 30 minutes before seasoning removes excess starch and changes everything about how crispy they get.
  • The halfway shake matters more than you think; it's the difference between some fries being perfect and all of them being perfect.
03 -
  • If you're making these ahead, cut and soak the potatoes up to 4 hours in advance, but dry them thoroughly right before tossing with oil—moisture is the enemy of crispiness.
  • Taste a tiny piece of your spice mix before you coat the fries; this is your chance to adjust the heat or salt without having to start over.
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