Air Fryer Sweet Potatoes
These air fryer sweet potatoes are perfectly crispy on the outside and soft and fluffy on the inside. They cook quickly, use minimal oil, and make an easy side dish, meal prep base, or healthy addition to bowls and salads.
Servings:
Ingredients
- 2 medium(s) (1 lb / 450 g) sweet potatoes peeled or unpeeled (I prefer skin on)
- 1 tablespoon(s) oil (olive, avocado, canola, or vegetable)
- ½ teaspoon(s) salt
Optional seasonings:
- ½ teaspoon(s) smoked paprika
- ½ teaspoon(s) garlic powder
- 1/4 teaspoon(s) black pepper
Instructions
- Prep the sweet potatoes: Cut the sweet potatoes into evenly sized ½-inch (1.25 cm) cubes or wedges.Tip: Cubes get crispier; wedges stay softer in the center.
- Season: Add the sweet potatoes to a bowl and toss with the oil, salt, and any optional seasonings until evenly coated.
- Air fry: Preheat the air fryer to 400°F (200°C). Add the sweet potatoes to the basket in a single layer (cook in batches if needed).Tip: Avoid overcrowding. Crowding causes steaming instead of crisping.
- Cook: Air fry for 12–17 minutes, shaking the basket halfway through, until golden on the outside and tender when pierced with a fork.
Notes
Storage & Meal Prep: Store cooked sweet potatoes in an airtight container for up to 4 days. Enjoy cold or reheat in the air fryer at 375°F (190°C) for 3–5 minutes to re-crisp.
Oil-Free Option: Toss the sweet potatoes with salt and spices only and air fry as directed, shaking a bit more often. They won’t be quite as crispy but will still be tender and flavorful.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 131kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 353mg | Potassium: 394mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16212IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
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