Crispy, slightly sweet fries paired with a cool herbed dip — all 100% vegan and made in your air fryer. These Vegan Sweet Potato Fries with Herbed Dip (Air-Fried) make game day, snack time, or weeknight dinners instantly better.
I’ll be honest: I used to think sweet potato fries were just soggy mall food. Then I discovered the air fryer and a few helpful tricks — now I make these for guests and they vanish faster than I can say “seconds.” FYI, you’ll want to double the batch if people actually like them.
Why you’ll love these fries
Roasted sweetness meets crisp edges here. The air fryer gives you that crunchy exterior without drowning the fries in oil. Bold fact: these fries keep texture and flavor without deep frying.
Want proof that snack foods can be wholesome? These fries use wholesome sweet potatoes, avocado oil, and a simple spice mix. They serve as a proper appetizer or side for 6 servings, and they clock roughly 138 kcal per serving (fries only). Vegan Sweet Potato Fries with Herbed Dip (Air-Fried)? Yes, please.
Ingredients (for 6 servings)
Fries
- 4 medium-large sweet potatoes
- 3 tbsp avocado oil (use olive oil or another high-heat neutral oil if needed)
- 1 tsp garlic powder
- ½ tsp paprika (smoked paprika if you like extra depth)
- Salt & pepper, to taste
Avocado Herbed Dip (simple)
- 1 ripe avocado
- ½ lime (juice)
- 1 tsp fresh coriander (cilantro), finely chopped
- Salt & pepper, to taste
Cashew “Cheese” Dip (optional)
- ¼ cup cashews (soak 30 minutes in hot water if needed)
- ¼ cup unsweetened plant milk
- 3 tbsp nutritional yeast
- Pinch smoked paprika
- ¼ tsp garlic powder
Bold note: the nutrition info (138 kcal) applies only to the fries without dips.
Equipment you’ll need for Vegan Sweet Potato Fries with Herbed Dip
- Air fryer (basket-style or tray)
- Sharp knife and cutting board
- Large mixing bowl for tossing fries
- Measuring spoons and tablespoon
- Small food processor or bowl + fork for the avocado dip
- High-speed blender (optional) for the cashew dip
No fancy tools; the air fryer makes the real magic happen.
Prep & cook times (quick glance)
- Prep time: 12–15 minutes
- Cook time: 10–13 minutes per batch (at 380°F)
- Total time: ~25–35 minutes depending on batching
- Serves: 6 (main appetizer portions)
Step-by-step: How to make the Vegan Sweet Potato Fries with Herbed Dip
- Preheat your air fryer to 380°F if your model requires preheating.
- Slice the sweet potatoes into even ¼-inch strips. Try to keep sizes uniform so they cook evenly.
- Toss the fries in a large bowl with 3 tbsp avocado oil, garlic powder, paprika, salt, and pepper. Coat each strip well.
- Arrange the fries in the air fryer basket in a single layer. Don’t crowd them; work in batches if necessary.
- Air fry at 380°F for 10–13 minutes, flipping halfway through. Watch the last few minutes so they reach your desired crispness.
- Transfer fries to a platter, sprinkle coarse salt and chopped parsley, and serve with dips.
Pro tip: a light sprinkle of cornstarch before oil helps achieve extra crunch. Try 1 tsp per batch.
Make the herbed dips
Avocado Herbed Dip (super fast)
- Mash 1 avocado with the back of a fork.
- Stir in lime juice, chopped coriander, salt, and pepper.
- Adjust seasoning to taste. Serve chilled.
Cashew Cheese Dip (blend & go)
- Soak cashews in hot water for 30 minutes if your blender needs help.
- Blend soaked cashews, plant milk, nutritional yeast, smoked paprika, and garlic powder until ultra-smooth.
- Thin with more plant milk if needed. Chill before serving for the best texture.
Both dips stay vegan and pair perfectly with the sweet-savory fries.
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Serving suggestions & pairings
- Game day: serve with tortilla chips and salsa for variety.
- Weeknight dinner: pair with a big green salad or grain bowl.
- Kid-friendly: offer ketchup and mild avocado dip.
- Flavor upgrades: sprinkle with flaky sea salt, add lime zest, or toss with chopped rosemary for an herbier twist.
IMO, a squeeze of lime on the fries brightens everything — try it.
Storage & reheating (keep texture)
- Fridge: Store cooled fries in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer on a tray, then transfer to a bag for up to 1 month (texture will degrade slightly).
- Reheat: Use the air fryer at 360°F for 4–6 minutes to re-crisp. Avoid microwaving unless you don’t mind soggy fries.
Important: dress fries just before serving to avoid sogginess.
Some Common Mistake & tips for crispier results
- Cut evenly. Thick and thin fries won’t cook uniformly.
- Don’t crowd the basket. Leave air space for circulation.
- Use a little cornstarch. Toss fries with 1 tsp cornstarch before oil for extra crunch.
- Flip once. Flip midway through cooking to promote even browning.
Ever wondered why some air fryer fries turn soggy? Overcrowding traps steam and ruins the crisp. Keep batches small and proud.
Variations you’ll actually make
- Spicy: add ½ tsp cayenne to the seasoning.
- Sweet & savory: drizzle with a touch of maple and sprinkle coarse salt after frying.
- Herb-packed: toss with chopped rosemary, thyme, or parsley after frying.
- Nutrition boost: add a sprinkle of hemp seeds or everything bagel seasoning.
These small swaps keep the recipe fresh and exciting.
Nutrition (per serving, fries only)
- Calories: 138 kcal
- Fat: 7 g (from avocado oil)
- Carbs: 12 g
- Sugar: 4 g
- Protein: 1 g
Note: Dips add extra calories — the avocado dip adds healthy fats while the cashew dip adds more calories and protein. Adjust portions accordingly.
Why air frying wins (vs oven & deep-fry)
- Air fryer: fast, crisp, uses less oil, and delivers restaurant-style texture at home.
- Oven: works for large batches but requires higher temps and longer times to crisp.
- Deep-fry: produces great crunch but uses a lot of oil and loses the healthy angle.
If you ask me, the air fryer hits the sweet spot for taste, health, and convenience. Who wants to babysit a deep fryer anyway?
Still Hungry, Try It Next recipe :-
Vegan Spiced Cauliflower Tacos
My Final thoughts
These Vegan Sweet Potato Fries with Herbed Dip (Air-Fried) make snack time feel gourmet without the fuss. I grab sweet potatoes from the market, toss them with a little avocado oil and spice, and let the air fryer do the heavy lifting. Guests compliment them every time, and leftovers (if any) reheat beautifully in the air fryer.
Vegan Sweet Potato Fries with Herbed Dip (Air-Fried)
Ingredients
Equipment
Method
- Preheat your air fryer to 380°F if your model requires preheating.
- Slice the sweet potatoes into even ¼-inch strips. Try to keep sizes uniform so they cook evenly.
- Toss the fries in a large bowl with 3 tbsp avocado oil, garlic powder, paprika, salt, and pepper. Coat each strip well.
- Arrange the fries in the air fryer basket in a single layer. Don’t crowd them; work in batches if necessary.
- Air fry at 380°F for 10–13 minutes, flipping halfway through. Watch the last few minutes so they reach your desired crispness.
- Transfer fries to a platter, sprinkle coarse salt and chopped parsley, and serve with dips.
- Pro tip: a light sprinkle of cornstarch before oil helps achieve extra crunch. Try 1 tsp per batch.
- Make the herbed dips
- Avocado Herbed Dip (super fast)
- Mash 1 avocado with the back of a fork.
- Stir in lime juice, chopped coriander, salt, and pepper.
- Adjust seasoning to taste. Serve chilled.
- Cashew Cheese Dip (blend & go)
- Soak cashews in hot water for 30 minutes if your blender needs help.
- Blend soaked cashews, plant milk, nutritional yeast, smoked paprika, and garlic powder until ultra-smooth.
- Thin with more plant milk if needed. Chill before serving for the best texture.
- Both dips stay vegan and pair perfectly with the sweet-savory fries.
Notes
Serving suggestions & pairings
- Game day: serve with tortilla chips and salsa for variety.
- Weeknight dinner: pair with a big green salad or grain bowl.
- Kid-friendly: offer ketchup and mild avocado dip.
- Flavor upgrades: sprinkle with flaky sea salt, add lime zest, or toss with chopped rosemary for an herbier twist.
Nutrition (per serving, fries only)
- Calories: 138 kcal
- Fat: 7 g (from avocado oil)
- Carbs: 12 g
- Sugar: 4 g
- Protein: 1 g
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.