Smoky Spiced Sweet Potato Fries
Smoky Spiced Sweet Potato Fries combine naturally sweet potato wedges with paprika, chilli, cumin, turmeric, mustard, and cayenne. The air fryer gives them golden edges and tender centres, while a cool garlic sour cream dip balances the warming spices.
Equipment
- Large mixing bowl
- Microplane Grater
- serving bowl
- Small mixing bowl
- spoon
Ingredients
For the Sweet Potato Fries
- 4 tablespoons extra virgin olive oil
- 3 teaspoons smoked paprika
- 3 teaspoons kosher salt
- 2 teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon mustard powder
- 1/2 teaspoon cayenne pepper
- 4 medium sweet potatoes about 10 ounces each
- Black pepper freshly ground, to taste
For the Garlic Sour Cream Dip
- 1 1/3 cups sour cream
- 2 cloves garlic finely grated
- Kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Cut the sweet potatoes into wedges approximately 1.25 cm thick and 7.5 cm long.
- Combine the olive oil, smoked paprika, kosher salt, chilli powder, cumin, turmeric, mustard powder, and cayenne in a large mixing bowl.
- Stir until the spices form a smooth seasoning mixture.
- Add the sweet potato wedges and season with black pepper.
- Toss until every wedge is evenly coated.
- Preheat the air fryer to 200°C.
- Arrange half of the wedges loosely in the air fryer basket.
- Air fry for 8 minutes.
- Shake the basket thoroughly.
- Air fry for another 7 minutes until the wedges are golden and tender.
- Return the hot fries to the mixing bowl and toss through any remaining seasoning.
- Repeat with the second batch.
- Combine the sour cream and finely grated garlic in a small mixing bowl.
- Season with salt and black pepper.
- Stir until smooth.
- Transfer the dip to a serving bowl.
- Serve the sweet potato fries hot with the garlic sour cream dip.
Notes & Wine Advice
Recipe Notes
Cut the sweet potato wedges to a similar thickness so they cook evenly. Pieces that are too thin can brown before the centres become tender. Cook the fries in two batches. Overcrowding traps steam and prevents the edges from becoming properly roasted and crisp. Shake the basket halfway through cooking. Afterward, toss the hot fries through any seasoning left in the bowl for a stronger final coating. Reduce the cayenne for a milder version. Alternatively, add extra chilli powder when you want more heat.Storage Advice
Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 190°C for 3 to 5 minutes. Keep the garlic sour cream separately refrigerated and use it within 3 days. Freezing the cooked fries is not recommended.Wine Advice
A gently off-dry Riesling pairs well with the natural sweetness of the potatoes and balances the chilli and cayenne. Its freshness also provides a pleasant contrast to the creamy garlic dip.Nutrition values
Serving: 1 portion with garlic dip | Calories: 515 kcal | Carbohydrates: 62 g | Protein: 7 g | Fat: 27 g | Saturated Fat: 10 g | Sodium: 1720 mg | Sugar: 13 g