Preheat the air fryer to 380°F (193°C) for 3–5 minutes. A hot basket helps crisp the edges.

Prep the sweet potatoes: Wash and peel (or leave the skin on if you prefer the extra fiber). Slice lengthwise into wedges about 1/2 inch thick. Keep them similar in size so they cook evenly.

Pat dry: Use a clean towel to remove surface moisture. This step reduces steam and boosts crispiness.

Season: In a large bowl, toss wedges with oil. Sprinkle on cornstarch (if using), salt, garlic powder, paprika, and cinnamon. Toss until evenly coated.

Load the basket: Lightly mist the air fryer basket with cooking spray if sticking is a concern. Arrange wedges in a single layer with a little space between them. Cook in batches if needed; crowding leads to soft fries.

Air fry: Cook for 12–15 minutes, flipping halfway. Aim for golden edges and a fork-tender center. Thicker wedges may need up to 18 minutes.

Taste and adjust: Sprinkle a pinch more salt right after cooking if needed. For kids, you can add a tiny drizzle of honey once cooled slightly for extra appeal.

Serve: Pair with kid-friendly dips like ketchup, Greek yogurt ranch, or a simple yogurt-maple dip.