Air Fryer Sweet Potato Wedges

These Air Fryer Sweet Potato Wedges make a perfect snack or delicious side dish. Air frying is a quick and easy way to prepare them and is also a fantastic way to achieve a lightly crisp exterior while keeping the inside perfectly soft and fluffy. 

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Nutritional Benefits

Sweet potatoes are a nutrient-dense food, rich in essential vitamins, minerals, and antioxidants that protect your body from free radical damage. They are an good source of vitamin A, which is crucial for maintaining healthy vision and immune function. They’re also a good source of vitamin C, which supports immune function and the production of collagen synthesis. Their high fiber content promotes digestive health, and can help to regulate blood sugar levels, while the potassium they contain can help regulate blood pressure.

Ingredients – What You’ll Need To Make This Recipe

This easy recipe is made with just a handful of simple ingredients with orange sweet potatoes as the star. And when it comes to this variety of potato, air frying is one of the best ways to enjoy them, as it brings out a lot their natural sweetness. Air frying also offers a healthier alternative to deep frying so we can enjoy some of our favourite foods, like wedges, a little more often.

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• Orange sweet potatoes – the key ingredient and star of this dish. In addition to plenty of nutrients they’re also deliciously sweet and vibrantly coloured.
• Olive Oil or oil spray – helps to crisp the edges of the potatoes while adding plenty of flavour. It also aids in the absorption of fat-soluble vitamins like vitamin A, enhancing the nutritional benefits of the sweet potatoes.
• Spice mix – onion powder, garlic powder, smoked paprika, cumin, salt, black pepper and sumac (an optional extra) add depth and complexity to the dish. Adding in some cayenne pepper or chili powder can introduce a touch of heat for those who like their wedges spicy.
• Dips or sauces ​- these are not essential but nice to serve alongside the wedges.

While a little salt is added to the spice mix, the wedges benefit from an added sprinkle when they come out of the air fryer. It helps to bring out the flavour.

How To Make Air Fryer Sweet Potato Wedges

This easy recipe for homemade wedges is perfect for weeknights. They’re quick and easy to make and the minimal ingredients make it a no fuss dish. From chopping to seasoning and cooking they can be on the table in as little as 20 minutes.

1. Preheat the air fryer on 400ºF/200ºC for 5 minutes while you prep the potatoes
2. Peel the sweet potatoes and cut them into evenly sized wedges with a sharp knife.
3. Pat the potatoes dry with paper towel to remove any excess moisture.
4. Place the wedges in a large bowl and toss with olive oil, then add in all the spices, salt and pepper.
5. Depending on your air fryer model, lay the wedges out in the air fryer basket or on trays in a single layer. This ensures plenty of air will flow around them and they will cook evenly. It may be necessary to cook a second batch if your air fryer is small.
6. Air fry for 15-18 minutes, or until golden brown with crispy edges. For even browning on all sides – shake the basket halfway through cooking or flip the wedges if you have trays.
7. Serve as snack or the perfect side dish with your favorite dipping sauce. Aioli, Kimchi Mayo, Cilantro Chimichurri or Dairy Free Pesto are all great pairings.

A word on crispiness. Plenty of recipes will promise you crispy wedges using sweet potatoes. The thing is – they simply don’t crisp up the same way white potatoes do. Even when fried. Sweet potatoes are slightly higher in starch and much higher in sugar than white potatoes. This makes them brown far more quickly on the outside while the inside softens and becomes creamy. It’s this combination of factors that prevents the wedges from forming a very crisp or crunchy exterior.

That doesn’t mean they’re not delicious and have no crisp at all. The edges do get a really nice crisp, while the inside becomes rich, creamy and full of flavour.

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Substitutions And Variations

Regular potatoes can replace sweet potatoes if preferred. These will crisp up much more when air frying.

Experiment with different seasonings to customize the flavor of your sweet potato wedges. Cajun seasoning is especially delicious if you’d like your wedges very spicy.

Tips For Success With This Recipe

The way the sweet potatoes are cut can affect their cooking time. Cutting them into very thick wedges will require a much longer cook time. It will also mean the wedges are unlikely to obtain a crisp edge. Check for doneness by piercing the wedges with a knife.

For best results – do not crowd the potatoes in the air fryer. This is the most common reason the edges don’t get crispy. Allowing enough room between each of the wedges means air can circulate freely around them to produce perfectly cooked sweet potato wedges every time.

Soaking or parboiling can help to reduce excess starch in the sweet potatoes, which can slightly increase their crispiness. In my experience, it’s quite minimal and not worth the added effort. If you’d like to test this for yourself, follow one of the two steps below:

1. Soak the wedges in ice cold water for 30 minutes then follow on with the recipe OR
2. Boil a pot of water and add half a teaspoon of baking soda. Add the wedges and boil for 10 minutes. Drain add to a plate and place in the fridge to cool and dry for 30 minutes, then continue with the recipe.

Storing and Freezing

Store any leftovers in an airtight container in the fridge. To reheat, spray with a little olive oil then add to the air fryer basket or trays in a single layer. Cook on 400ºF/200ºC for about 7-10 minutes or until they’re heated through.

While these wedges can be frozen, I don’t recommend it, as this recipe is at its best when made fresh. If you do want to freeze the potatoes this is best done BEFORE they’re cooked. To do this:

1. Bring a large pot of water to the boil and fill a large bowl with ice and water.
2. Peel the potatoes and cut them into wedges.
3. Add ½ teaspoon of baking soda to the boiling water immediately followed by the wedges.
4. Boil for 5 minutes then drain and transfer to the iced water bowl.
5. Lay the wedges out on a baking tray lined with parchment/baking paper and place in the freezer for several hours until the wedges are frozen.
6. Remove then add them to a large freezer bag and write the date on the front. They can be frozen for up to 6 months.
7. To defrost and use: Defrost the wedges in the fridge overnight – then follow on with the recipe from step 4 in the recipe card below.

More Sides To Try

• Polenta Chips
• Mango Cucumber Salad With Lime Dressing
• Spanakorizo (Greek Spinach Rice)

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook, YouTube or TikTok!

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