Peel the 2 lb sweet potatoes peeled and cut into ¼-inch sticks and cut them into uniform ¼-inch sticks, about 3–4 inches long. The more uniform the cut, the more evenly they'll cook. Pat them thoroughly dry with Paper Towel — removing surface moisture is key to crispiness.

Add the dried 2 lb sweet potatoes peeled and cut into ¼-inch sticks sticks to a large Mixing Bowl. Drizzle with 2 tbsp extra-virgin olive oil and toss to coat evenly. Sprinkle over the 1 tbsp cornstarch, 1 tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper (if using), ¾ tsp fine sea salt plus more, and 1 pinch freshly ground black pepper. Toss again until every fry is evenly coated with the seasoned 1 tbsp cornstarch mixture.

Preheat your Air Fryer to 400°F for 3 minutes. Working in batches if needed, arrange 2 lb sweet potatoes peeled and cut into ¼-inch sticks in a single layer in the Air Fryer basket — do not overcrowd or stack them, as this causes steaming instead of crisping.

Air fry at 400°F for 10 minutes, then shake the Basket or use Tongs to flip the fries. Continue cooking for another 8–10 minutes, until the edges are golden and crispy. Watch closely in the last few minutes — 2 lb sweet potatoes peeled and cut into ¼-inch sticks can go from perfectly crisp to overdone quickly.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.