Perfectly Crispy Air Fryer Sweet Potato Wedges
Servings: 4 portions
Calories: 215kcal
Learn how to make ultra-flavorful, crispy sweet potato wedges in the air fryer with no soaking required! Seasoned with authentic sweet Hungarian paprika, herbs, and a subtle hint of allspice for a beautiful savory-sweet balance. The ultimate healthy side dish for burgers or steaks.
Print Recipe
Equipment
- 1 Cosori air fryer
- 1 mixing bowl
Ingredients
- 700 g sweet potatoes 4 pieces, large size, washed and peeled
- 2 tablespoon olive oil extra virgin
- 1 teaspoon paprika sweet Hungarian
- ½ teaspoon oregano dried
- ½ teaspoon allspice ground
- ½ teaspoon onion powder or granules
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
Instructions
- Peel & Cut: Thoroughly wash and peel the sweet potatoes. Cut them in half lengthwise, then slice each half into uniform wedges about 1.5 cm thick. Keeping the sizes uniform ensures they all finish cooking at the exact same time.
- Dry: Use a clean kitchen towel or paper towels to pat the peeled sweet potato wedges completely dry. Do not skip this—removing surface moisture is the most important step for getting crispy edges on peeled potatoes!
- Season: Place the dry wedges into a large bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle the sweet Hungarian paprika, oregano, onion powder, ground allspice, salt, and black pepper over them. Toss vigorously until every wedge is evenly coated.
- Arrange: Place the seasoned wedges into your air fryer basket. Arrange them in a single, uncrowded layer to ensure maximum air circulation.
- Cook: Air fry at 190°C (375°F) for 15–20 minutes. Pull the basket out exactly halfway through cooking and give it a firm shake to flip the wedges.
- Serve: Remove from the basket once the edges are beautifully caramelized and crisp, and the centers are fork-tender. Serve hot with your favorite dip!
Video
Notes
- Air Fryer Model & Batch Size: This recipe was tested and perfected using a large square air fryer basket (such as a 5.5L Cosori XXL). A larger basket allows the 4 sweet potatoes to sit comfortably in a single layer with minimal overlapping. If your air fryer has a smaller basket, I highly recommend cooking the wedges in two separate batches. Overcrowding the basket will trap steam, causing them to turn out soft instead of nicely caramelized.
- The Secret to Texture: Do not skip patting the wedges bone-dry with a clean kitchen towel before adding the oil. Sweet potatoes hold a lot of surface moisture after washing. Removing this water is the single most important step to achieving those beautifully roasted, crisp edges without using cornstarch.
- Make-Ahead Instructions: You can slice the sweet potatoes up to 24 hours in advance and store them in an airtight container in the fridge. However, do not add the olive oil, salt, or spices until right before you intend to air fry them. If you season them too early, the salt will draw out the internal moisture of the potatoes, making them wet and preventing them from crisping up.
- Spice Adjustments: For an authentic, warm depth of flavor, stick to true sweet Hungarian paprika combined with a tiny pinch of ground allspice. If you prefer a subtle kick of heat, you can add a pinch of cayenne pepper or hot chili flakes to the spice mix.
- Reheating Leftovers: If you have leftovers, do not use the microwave as it will make them completely mushy. Instead, place them back into the air fryer basket in a single layer and reheat at 190°C (375°F) for 3 to 5 minutes until they are hot and the edges crisp back up.
Nutrition
Calories: 215kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 678mg | Potassium: 604mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24873IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 1mg
