An air fryer takes the guilt out of fry-making, while a chipotle chili adds unexpected smokiness to ketchup.
2 (about 1 1/2 lbs) medium sweet potatoes, peeled and cut into sticks
2 tbsp cornstarch
1 tsp smoked paprika
1 tsp garlic powder
1/2 cup ketchup
1 canned chipotle chile in adobo , finely chopped and mashed
Olive oil cooking spray
To a large bowl, add the sweet potatoes and enough cold water to cover. Let stand 1 hour.
In a gallon-size resealable bag, combine the cornstarch, smoked paprika, and garlic powder. In a small bowl, stir together the ketchup and chipotle. Set aside.
Drain soaked sweet potatoes and pat dry with paper towels. Add sweet potatoes to resealable bag. Seal and shake to coat.
Coat bottom of air fryer basket with the cooking spray. Add potatoes and coat again with cooking spray. Set air fryer to 380°F. Close and cook 10 min. Shake basket. Cook another 12–15 min., until deep golden brown, shaking once more toward the end, if necessary.
Transfer sweet potatoes to a platter and let stand 5 min. Season with salt to taste. Serve with chipotle ketchup.