If you can place them on a cooling rack and really space them out that is ideal. #7 Allow them to rest/cool before enjoying - about 10 minutes. Same goes for the oven - space them out and use two baking sheets if needed. This also allows some of the steam to escape. I like to open the basket halfway during cooking and rotate the fries 180 degrees. I do two batches in my air fryer for one medium sweet potato. #6 Do not overcrowd the basket (or baking sheet) or they will steam and get soggy. I like to use a little pepper and paprika. #5 Season with everything BUT the salt prior to cooking. #4 Only use a little oil or they will get soggy when they cook. Toss well with the starch before you add the oil. #3 Use arrowroot starch (or cornstarch) - this helps them crispy up. Then drain, rinse with fresh water and pat completely dry. #2 Soak the spears in ice water for 30-60 minutes. Serve with my 3-Ingredient Vegan “Honey” Mustard Sauce Tips for the BEST results: #1 Cut them thin and even - 1/4 inch thick is ideal. Then heavily salt 10 minutes after they cook and just before eating. Season with 1/4 teaspoon ground black pepper and 1/4 teaspoon paprika. I use 1 tablespoon arrowroot powder and 2 teaspoons olive oil. CRISPY SWEET POTATO FRIES!! No more sad soggy fries! Thanks & credits eatingbyelaine ・・・ RECIPE: 1, 13-ounce sweet potato cooked for 380 degrees at 12 minutes in the air fryer.
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