Peel the sweet potato and cut it into fry shapes, about 1/4-inch thick. The thinner you slice the fries, the faster and crispier they will cook.
Place the fries in a large bowl, then toss well with the arrowroot starch. This will help the fries become a little sturdier and crispier.
Preheat the air fryer to 360ºF. While it's preheating (it takes mine about 3 minutes), toss the fries with the olive oil, coating well, then add in the remaining seasoning and toss again, to make sure all of the fries are well seasoned.
You'll most likely need to cook the fries in batches so that they can be in a single layer in your air fryer basket, so arrange half of the fries into a single layer, then cook them at 360ºF for 10 minutes. I like to stop at 8 minutes and shake the basket, to turn the fries and make sure they cook evenly. (These directions are for a 1700 watt air fryer. If you're using a 1500 watt air fryer, you may need to add 2 minutes to the cooking time, and a 900 watt air fryer will need nearly double the cooking time, so make sure to check your machine.)
When the fries are golden on the outside and feel tender on the inside, they are ready to serve. Set the cooked fries aside, and cook the remaining batch as directed above.
When all of the fries are cooked, you can reheat the fries you made previously by cooking them all together for 1 more minute at 360ºF. This ensures you serve a whole batch of piping hot sweet potato fries. Serve warm right away, since they will become softer as they cool.