My Favorite Japanese Sweet Potato Fries

My Favorite Japanese Sweet Potato Fries made with avocado oil, black pepper, sea salt in an air fryer OR oven.

I finally air fried sweet potato fries and let me just tell you… believe the hype!

Better late than never friends, right?

As a self-proclaimed Japanese sweet potato lover, these are always my go-to when it comes to sweet potato fries. I always prefer them over the traditional sweet potato and apparently so does Ezra these days. I am spending way too much money on my Japanese sweet potato consumption, but I’ll just blame it on the big E for now. Gotta give the kid what he wants, ya know?

One of the most common questions, I get asked is “where do you buy your Japanese sweet potatoes?”. I usually snag them at Whole Foods or my local organic store in town because they always have them on hand! Look for the big mama ones and make a few so you can snack on these gems all week long.

Hope you guys enjoy them as much as I do.

What you need to make Japanese Sweet Potato Fries:

• 2 large organic Japanese sweet potatoes
• 2 tablespoons avocado oil or olive oil
• Black pepper and sea salt to taste

How to make Japanese Sweet Potato Fries in an air fryer:

1. Preheat air fryer to 400 degrees and let it warm up for about 10 minutes
2. While the air fryer heats, wash the sweet potatoes (I used this brush and this soap)
3. Slice the pointed ends off each potato then carefully slice the rounded sides to help when slicing into fries
4. Slice each potato into fry form of choice (I like mine thicker!)
5. Coat with 1 tablespoon avocado oil and sprinkle desired amount of black pepper and sea salt
6. Place fries onto tray or into air fryer per your air fryer’s instructions and cook for about 10 minutes then flip fries over, drizzle additional avocado oil on top and air fryer for another 10 minutes or until crisped to your liking

How to make Japanese Sweet Potato Fries in an oven:

1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper
2. Wash the sweet potatoes (I used this brush and this soap)
3. Slice the pointed ends off each potato then carefully slice the rounded sides to help when slicing into fries
4. Slice each potato into fry form of choice (I like mine thicker!)
5. Coat with 1 tablespoon avocado oil and sprinkle desired amount of black pepper and sea salt
6. Place fries onto tray then bake for 20 minutes and drizzle remaining avocado oil
7. Place back in oven to cook another 20 minutes or so until crispy (I like to use middle or bottom rack!)

FAQs on how to make Japanese Sweet Potato Fries:

• Are Japanese sweet potatoes healthier than regular sweet potatoes? They are similar to regular sweet potatoes. Much higher in antioxidants and healthier though than a white potato. They are creamier too if that makes sense? They also have a better flavor than orange sweet potatoes.
• Why don’t my sweet potato fries soggy? I find that if you don’t grease them enough and cook them at 425, they don’t get crispy. And another hot tip – LET THEM COOL before putting them away!
• Can you eat the skin of the Japanese sweet potato fries? Absolutely! Just wash them well before you do.

xx, Rach