Start by peeling your sweet potatoes. I like to use two medium-sized ones for this recipe. Slice them into small cubes. The size affects cooking time, so smaller pieces get that great crunch.

Transfer the diced sweet potatoes into a large mixing bowl. Add an olive oil spray lightly over the top. Then, sprinkle the sea salt, Creole spice blend, and a pinch of smoked paprika.

Toss everything around until each piece is evenly coated. You want to see a nice, even distribution.

Next, preheat your air fryer to 400°F (or around 200°C). This step is crucial for achieving that crispy exterior. It's like giving your tots a warm-up before a big game!

Once preheated, add the sweet potato mixture in a single layer in the air fryer basket. This is where those little guys will cook up beautifully. Avoid overcrowding; give them space to breathe. Set the timer for 15-20 minutes. Halfway through, shake the basket to ensure even cooking.

After you hit that 15-minute mark, check on those bad boys. Aim for a crispy, golden-brown finish. If they need a bit more time, simply add on another few minutes, keeping a close eye on them.

Once you achieve that perfect crunch, take them out of the air fryer. Let them cool for just a minute—trust me, you don’t want to burn your mouth—and then serve with your favorite dipping sauce.