Sweet potato wedges are the underdogs of the snack world—criminally underrated, unfairly overshadowed by their basic French fry cousins. But here’s the truth: when done right, they’re crispy on the outside, tender on the inside, and packed with flavor. And the air fryer?
It’s the cheat code. No deep-frying mess, no soggy disappointments. Just perfect wedges in half the time.
Why settle for mediocre when you can have legendary?
Why This Recipe Works
These aren’t your average, sad sweet potato wedges. The air fryer delivers a crispiness that baking can’t touch, while keeping the inside fluffy. The seasoning?
A simple but deadly combo of smoky, spicy, and sweet. Plus, you’re cutting calories by ditching the oil bath. It’s snack evolution—better texture, better flavor, less guilt.
Ingredients (No Fancy Stuff)
- 2 medium sweet potatoes (because size matters)
- 1 tbsp olive oil (or avocado oil if you’re fancy)
- 1 tsp smoked paprika (for that “I know what I’m doing” flavor)
- ½ tsp garlic powder (because fresh garlic is too much work)
- ½ tsp salt (adjust if you’re sensitive)
- ¼ tsp black pepper (optional, but why skip it?)
- ¼ tsp cayenne pepper (if you like a little danger)
Step-by-Step Instructions (No Failures Allowed)
- Cut the sweet potatoes into wedges—about 8 per potato.
Pro tip: Keep them even, or some will burn while others stay raw. Nobody wants that.
- Toss them in oil and spices. Use your hands.
Get messy. Pretend you’re a chef on TV.
- Preheat the air fryer to 400°F (200°C) for 3 minutes. Skipping this?
Enjoy uneven cooking.
- Arrange the wedges in a single layer. Overcrowding is the enemy of crispiness.
- Air fry for 15 minutes, flipping halfway. Set a timer unless you enjoy charcoal.
- Let them rest for 2 minutes.
Yes, it matters. Patience is a virtue, especially with snacks.
How to Store Leftovers (If You Have Any)
Let the wedges cool completely, then toss them in an airtight container. They’ll last in the fridge for 3 days.
To reheat, pop them back in the air fryer at 375°F for 3-4 minutes. Microwaving? Sure, if you like disappointment.
Why You Should Make These Immediately
They’re healthier than deep-fried fries, fastermore addictive than both.
Sweet potatoes are packed with fiber, vitamins, and antioxidants. Plus, the air fryer cuts calories without sacrificing taste. It’s a win-win-win.
Common Mistakes (Don’t Be That Person)
- Cutting wedges too thick or thin: Aim for ½-inch thickness.
Anything else is chaos.
- Skipping the preheat: Your air fryer isn’t magic. It needs a warm-up.
- Overcrowding the basket: Steam is the enemy of crisp. Give them space.
- Forgetting to flip: One-sided crispiness is a tragedy.
Alternatives (For the Adventurous)
Swap smoked paprika for cinnamon and brown sugar if you’re leaning sweet.
Or try ranch seasoning for a tangy twist. For extra crunch, coat the wedges in cornstarch before air frying. Feeling wild?
Drizzle with sriracha mayo after cooking.
FAQs (Because People Ask Dumb Questions)
Can I use regular potatoes instead?
Yes, but then they’re just potato wedges. Sweet potatoes bring flavor and nutrients to the table. IMO, it’s worth the upgrade.
Why are my wedges soggy?
You probably overcrowded the basket or didn’t preheat the air fryer.
Or you skipped the flipping step. Follow the rules, people.
Do I need to peel the sweet potatoes?
Nope. The skin adds texture and nutrients.
Plus, peeling is extra work. Who has time for that?
Can I freeze these?
Technically, yes. But reheated frozen wedges lose their crispiness.
FYI, fresh is always better.
Final Thoughts
These air fryer sweet potato wedges are the snack you didn’t know you needed. Crispy, flavorful, and stupidly easy. They’re perfect for game day, lazy dinners, or pretending you’re a health guru.
Stop overcomparing snacks. Make these. Thank me later.