Scrub the sweet potatoes and peel if desired (I like to leave the skin on). Prepare a large cutting board and a sharp knife. Trim the ends and cut each potato into about ½ inch thick wide strips. Now turn the strips cut side down and slice each into about ¼ inch wide long strips. You can cut them wider but the cooking time will need to be adjusted (longer).
Transfer the fries into a large bowl with cold water and let soak for 30 minutes to an hour.
Pour out the water and lay the potato strips on an even surface and pat dry (they need to be dry).
Drizzle with seasonings and a drizzle of oil. You only need a little oil, 1 tablespoon for air frying but I like to use 1 and ½ or 2 tablespoons.
Preheat the air fryer to 375 degrees Fahrenheit.
Once hot add the fries into the air fryer basket in a single layer. Leave plenty of space between each potato strip for the hot air to circulate. They should not touch each other, this will ensure that they will be more crispy.
Air fry for 15 minutes, turning the fries in the basket once (around the 8-minute mark).
Fries should be crispy, if needed fry for extra minutes. The edges may become dark if very thinly cut and it is fine. If the fries will be cut too thin they will get black after the 10-minute mark, but not crispy. If not sure and doing this for the first time, I’d recommend making thicker fries, by cutting the sweet potato strips a little wider than stated in this recipe. Air fry until the desired level of crispiness.
Remove the fries from the basket and sprinkle them with extra salt. As you’ll be doing it in batches the first batches will become cold very quickly. I’d recommend placing the fries on a large baking sheet lined with parchment paper and transferring them to a preheated oven to about 300 degrees Fahrenheit.
Serve hot with simple sauces like ketchup, ranch dressing, and mayonnaise, or my favorite dipping sauce for fries from this recipe.