We don't make too many sweet potato fries, although the last time the restaurant was open we made about 10kg of normal french fries every day. The secret is two fold, first pick the best variety (Agata is our favourite) then always pre cook and leave to cool. We made it 10×10 sized fries , but true french fries are 7×7 with a good surface area for oil and salt to stick to.

Sweet potato, onion and other veg, chopped and cooked in the air fryer. Maybe add sausage pieces (easy,)

Everyone in our department got an extreme weather warning on their phone, winds, 5cm of heavy rain and 10m waves at the coast .

@Henry Hunter small whole meal buns work fine

@Denise Johnson are they referring to Teflon?