Transfer the frozen sweet potato fries to a large bowl without thawing. You should keep them frozen; thawed fries release moisture and steam, which prevents crisping.

Lightly mist or toss the fries with 15 ml (1 tbsp) oil so each fry has a thin coating. I like an even sheen rather than drenched fries - too much oil softens the crust.

Season with 5 g (1 tsp) salt, 2 g (1/2 tsp) smoked paprika, and 2 g (1/2 tsp) cracked black pepper. Toss gently to distribute the spices; the aroma will become warm and smoky.

Arrange the fries in a single layer in the air fryer basket. You should avoid overcrowding because air needs to circulate to form a crunchy exterior and golden edges.

Cook at 180°C (360°F) for 12 minutes, then pause to shake or use tongs to flip. At this point you should smell a toasty, caramelized fragrance and see some color developing.

Return to the fryer and cook for an additional 3 minutes. If you like extra crispiness, add 2-4 more minutes, checking every minute to avoid burning. The tips should be slightly charred and the centers tender when pierced.

Remove the fries and immediately taste for seasoning. I recommend a final sprinkle of salt while they're hot so it adheres to the surface. Serve with your favorite dip or alongside a baked sweet potato entrée.