Instructions

1. 1

   Peel the sweet potatoes and cut them into sticks about 1 cm thick. Sticks of equal thickness cook through evenly and are ready at the same time.

2. 2

   Pat the sticks dry all over with a kitchen towel. Moisture on the surface stops the sticks browning, because the water has to evaporate first.

3. 3

   Scatter the cornflour over the sticks and mix everything until a wafer-thin, dry film forms. The starch binds the remaining moisture and is the trick that makes sweet potatoes crisp on the outside instead of staying soft.

4. 4

   Only now add the rapeseed oil, the sweet paprika, the salt and the pepper and mix the sticks thoroughly once more. In this order the starch does not go lumpy.

5. 5

   Preheat the airfryer to 180 °C.

6. 6

   Put the sticks into the basket in a single layer with space between them and stack nothing; with a larger quantity work in two batches. Cook at 180 °C.

7. 7

   Pull the basket out, shake the sticks vigorously and carry on cooking at 180 °C until they are golden yellow and crisp at the edges.

8. 8

   Serve the sweet potato fries at once, because standing about they draw moisture and quickly go soft again.