Air Fryer Sweet Potato Wedges

These Air Fryer Sweet Potato Wedges are so versatile that I can serve them as a side dish, a snack, or even as an appetizer. I love how crispy they get on the outside while staying tender and fluffy inside, with a nice touch of sweetness. This is actually one of my family’s favorite air fryer recipes, and it’s so easy to make that the kids can jump in and help. All you need are sweet potatoes, a little oil, and a few spices.

As you might have noticed, a couple of days ago I shared my sweet potato fritters recipe with you all. I’ve been on a bit of a sweet potato kick lately, and honestly, I’m not mad about it. Who doesn’t love them? They’re naturally sweet and taste amazing in just about any meal I make, including my delicious loaded sweet potato casserole.

And of course I’m using my air fryer, I’ve basically claimed that thing as my throne. Ha! With everything going on, I don’t have time to wait around for the oven. What I love about these sweet potato wedges is you barely need any oil. Sometimes I skip it completely and just use a little cooking spray to help the spices stick. Either way, they still turn out great and it’s such a nice swap for deep frying. I usually make a big batch and snack on them throughout the day or serve them with dinner. They also work really well as an appetizer with a few dipping sauces on the side.

Why you will love this recipe 

• Crispy outside, fluffy inside without a deep fryer in sight: I use the air fryer to get that crispy texture on the outside while keeping the inside soft and tender. These wedges are perfect when you want something crunchy without the extra oil.
• Just a few ingredients and you’re ready to go: All I need are sweet potatoes, a little oil, cornstarch, and my favorite spices like paprika, brown sugar, and cinnamon. It’s quick to prep, and I don’t even have to turn on the oven.
• No matter how I serve them, they’re always the first to go: I love serving these as a dinner side, mid-afternoon snack, or party dish with dipping sauces.
• They’re healthy and family-friendly: These gluten-free wedges are a favorite with my kids, and their cousins ask for them too. I always end up making a double batch.

What you will need

• Sweet potatoes: I use one large or three small, peeled and rinsed in cold water.
• Cornstarch: Just a bit helps the wedges get crisp in the air fryer.
• Brown sugar: I like adding a little sweetness, but it’s totally optional.
• Olive oil: I usually go with extra virgin, but any oil you like will work.
• Spices: I stick with paprika and cinnamon, though you can use your favorites.
• Salt: I add just enough of it.

How to make

1. Prep and preheat: First, I preheat the air fryer to 390°F. While it heats, I cut the sweet potatoes into evenly sized wedges, rinse them, and pat them dry. Then I toss them into a large bowl, add the cornstarch and paprika, and give everything a good shake to coat.

2. Mix the seasonings: I add the cinnamon, brown sugar, and a little salt to the bowl with the wedges. Just so you know, the order doesn’t really matter here, I’m just showing what I did step by step in my photos.

3. Drizzle the oil: I drizzle in the olive oil and toss everything again to make sure all the wedges are well coated with the seasoning.

4. Cook and serve: I lightly spray or brush the air fryer basket with a little oil, then place the wedges in a single layer so they’re not touching. I cook them for about 10 minutes on each side until they turn golden and crispy. Then I serve them right away!

Expert tip

Watch the cook time

I always keep an eye on the wedges toward the end of the cook time so they don’t burn. Depending on how thick I cut them and the size of the air fryer, the time can vary a little. Some batches are done faster than others, so I check a couple of pieces early just to be safe. It took me a few tries to figure out what works best in my air fryer, but once you get the hang of it, it’s easy.

More tips to consider:

• I try to cut the wedges the same size so they cook evenly.
• I always place them in a single layer with some space in between so they crisp up better.
• I let my air fryer preheat for about five minutes before adding anything in.
• You don’t have to use oil, but they do turn out a little drier without it.
• I look for sweet potatoes that are small, round, and deep orange inside.
• I make sure to give them a good scrub before slicing.

Recipe variations

• Savory herb: I leave out the sugar and cinnamon, then season the wedges with 1 teaspoon garlic powder, 1 teaspoon dried thyme, and ½ teaspoon rosemary. It pairs really well with roasted chicken or a veggie plate.
• Smoky BBQ style: I use 1 teaspoon smoked paprika, ½ teaspoon cumin, and ¼ teaspoon chili powder.
• Sweet cinnamon sugar: I go heavier on the brown sugar and cinnamon, and sometimes sprinkle a little extra on after cooking. My kids love this version as an after-school snack.
• Garlicky: I like to add 1 teaspoon of garlic powder to the seasoning mix, or sprinkle a little on after cooking.
• Leave it on: I sometimes leave the skin on after scrubbing the potatoes. It saves time and adds extra nutrients like vitamin A.

Serving suggestions

These air fryer sweet potato wedges have made their way into a lot of our family dinners and weekend plans. I’ve served them at birthday parties alongside turkey burgers and grilled pineapple chicken. At one BBQ, I set out a huge tray with different dips like ranch dressing, and even my honey mustard sauce, and not a single wedge was left by the end. They’re just that easy to snack on.

For holiday meals, I sometimes serve them with my pumpkin pot roast instead of the usual mashed potatoes, and no one complains. They also work great with air fryer turkey meatballs or even a veggie platter when I’m keeping things simple. I’ve even packed them in lunchboxes for next-day leftovers, and my kids love them!

How to store leftovers

• Store: Once the wedges have cooled to room temperature, I place them in an airtight container and keep them in the fridge for up to three days.
• Freeze: To freeze, I lay them out on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll keep well in the freezer for up to three months.
• Thaw: I move them to the fridge the night before so they can thaw slowly and evenly.
• Reheat: To bring back that crispy texture, I reheat them in the oven at 350°F for about five to seven minutes.

Frequently asked questions

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