Scrub sweet potatoes well. Leave skin on for extra fiber and crispness. Cut off any dark spots.

Slice potatoes into even sticks about 1/4-inch thick and 3 inches long. Uniform size ensures even cooking.

Place cut fries in a large bowl and cover with cold water. Let soak for 10 minutes. This removes surface starch for crispier results.

Drain fries and pat very dry with paper towels. Any moisture will cause steaming, not crisping.

In a large bowl, whisk cornstarch, salt, pepper, and garlic powder. Add dry fries and toss until each stick is lightly coated. The cornstarch creates a thin, crispy shell.

Drizzle oil over fries and toss again. The oil helps the coating adhere and promotes browning.

Preheat air fryer to 375°F (190°C) for 3 minutes.

Arrange fries in a single layer in the air fryer basket. Do not overcrowd — work in batches if needed. Overcrowding traps steam and makes fries soggy.

Air fry at 375°F for 8 minutes. Shake basket halfway through.

Increase temperature to 400°F (205°C) and cook for 2-3 more minutes until deep golden and crispy on edges. The final high-heat blast adds crunch.

Remove immediately. Sprinkle with extra salt if desired. Serve hot.