Air Fryer Sweet Potato Wedges
Crispy, seasoned sweet potato wedges made in the air fryer with tender centers and golden edges. Garlic powder, smoked paprika, and nutritional yeast add savory depth while high heat ensures great texture. Ready in under 30 minutes, perfect as a side or snack.
Equipment
- Air fryer
- Knife
- Cutting board
- Mixing bowl
- Paper towels
- Tongs
Ingredients
- 2 medium sweet potatoes cut into wedges, skin on
- 1.5 tablespoons olive oil or avocado oil
- 2 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt plus more to taste
- 0.5 teaspoon black pepper
- fresh parsley or cilantro minced, for garnish
Instructions
- Wash sweet potatoes thoroughly but leave the skin on, then pat completely dry with paper towels.
- Cut each potato in half lengthwise, then cut each half into 4 equal wedges (8 wedges per potato).
- Place wedges in a large mixing bowl and toss with olive oil until evenly coated.
- Add nutritional yeast, garlic powder, smoked paprika, salt, and black pepper; toss to coat evenly.
- Arrange wedges in the air fryer basket in a single layer with space between pieces for airflow.
- Cook at 400°F for 10 minutes.
- Shake the basket and flip wedges to expose uncooked sides.
- Air fry another 8–10 minutes until edges are golden brown and crispy.
- Test one wedge for tenderness; cook 2–3 minutes more if needed.
- Garnish with minced parsley or cilantro and adjust salt to taste.
Notes
- Do not overcrowd the basket; cook in batches for the crispiest results.
- Shake and flip at the 10-minute mark to prevent steaming and promote even browning.
- Olive oil adds flavor; avocado oil or a light oil spray can reduce calories.
- Oven method: 35–40 minutes at 425°F, flipping halfway; air fryer finishes in about 20 minutes.
- Great dip: mix 1/4 cup mayo with 1 teaspoon chipotle powder and a squeeze of lime.
- Reheat leftovers at 375°F in the air fryer for 5–7 minutes to revive crispiness.