With crispy edges and a tender interior, these Air Fryer Sweet Potato Wedges deliver the flavor and texture of fries with far less oil. Ready in under 20 minutes and made from simple pantry ingredients, they’re an easy, everyday side that pairs well with many meals.
These jewel-toned wedges crisp on the outside while staying light and tender inside. A savory seasoning blend—nutritional yeast, garlic powder, and smoked paprika—accentuates the natural sweetness of the potatoes. The air fryer’s circulating hot air creates a deep-fried-like crunch using only a tablespoon and a half of oil, making this a healthier alternative to traditional frying.
The quick cook time and minimal prep mean you can make these any night of the week. Finish them with a sprinkle of fresh herbs and serve with your favorite dip for an irresistible side dish.
Ingredients
Sweet potatoes: Choose firm tubers with smooth skin. You can peel them or leave the skin on—either works. Slice into evenly sized wedges for consistent cooking.
Oil: Olive or avocado oil are preferred for flavor and smoke point, though canola or grapeseed oil will also work.
Nutritional yeast: Adds a savory, cheesy note that balances the potatoes’ sweetness. Find it in most supermarkets in the health-food aisle.
Seasonings: Garlic powder and smoked paprika build savory depth and mild smokiness; salt and pepper bring everything together.
How to Air Fry Sweet Potato Wedges
- Preheat: Warm the air fryer to 375°F (190°C) for 5 minutes.
- Slice the sweet potatoes: Cut each sweet potato in half lengthwise, place the cut side down, and slice each half into wedges. Aim for uniform pieces—about 1/4-inch thick yields the crispness and timing used here.
- Season: Place wedges in a large bowl and drizzle with 1 1/2 tablespoons oil. Add 2 tsp nutritional yeast, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Toss gently to coat.
- Arrange in the air fryer: Spread the wedges in a single layer in the air fryer basket. They can touch but should not overlap to avoid steaming.
- Air fry: Cook at 375°F for 10 minutes. Check for doneness—wedges should be fork-tender with crispy edges. If needed, cook an additional 2–5 minutes until the interior is tender and the edges are crisp.
- Finish and serve: Taste and adjust seasoning with more salt and pepper if needed. Garnish with minced parsley or cilantro and serve hot. A gochujang aioli or ketchup are excellent dipping options.
Recipe Pro-Tips
- Preheat the air fryer: A hot basket helps the wedges crisp evenly. Preheat for at least 5 minutes unless your appliance’s manual advises otherwise.
- Keep pieces uniform: Evenly sized wedges cook at the same rate, preventing undercooked centers or burned edges.
- Turn or shake if needed: If wedges don’t brown evenly, shake or flip them after the first 10 minutes to prevent hot spots.
- Adjust time by thickness: Thinner wedges cook faster and get crispier; larger wedges need more time. Plan for roughly 10–15 minutes at 375°F depending on size.
Recipe Variations
Change the seasoning to match your meal:
- Sweet and spicy: Swap nutritional yeast and paprika for 1 tsp cinnamon, a pinch of cayenne, and 1 tsp cane sugar for a sweet-heat profile that pairs well with barbecue.
- Herbal: Use nutritional yeast and garlic powder with 1/2 tsp each dried thyme and rosemary for a fragrant option that goes nicely with roasted vegetables or plant-based scallops.
- Cumin chili: Mix 1 tsp each cumin and chili powder with the nutritional yeast and 1/2 tsp garlic powder for a smoky, warm blend—great with tacos or seasoned tempeh.
Storage Directions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: Cool wedges to room temperature, then freeze in a freezer-safe container for up to 3 months.
- Reheat: For best crispness, reheat in a preheated air fryer at 375°F for 3–5 minutes until warmed and crisp.
Frequently Asked Questions
Soaking is optional. It can remove excess starch and yield extra-crispy results, but it’s not required. If you choose to soak, place wedges in cold water for 30–60 minutes, then drain and pat dry before seasoning.
Sogginess usually comes from overlapping the wedges in the basket or excess surface moisture. Arrange wedges without overlapping and pat them dry if they release moisture after cutting.
At 375°F, most wedges take 10–15 minutes depending on thickness and how crispy you like them.
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Crispy Air Fryer Sweet Potato Wedges
Equipment
- 1 air fryer
Ingredients
- 2 medium sweet potatoes, cut into wedges
- 1 1/2 tbsp olive oil or avocado oil
- 2 tsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- Minced fresh parsley or cilantro, for garnish
Instructions
- Preheat the air fryer to 375°F for 5 minutes.
- Toss sweet potato wedges with oil, nutritional yeast, garlic powder, smoked paprika, salt, and pepper in a large bowl.
- Arrange wedges in the air fryer basket in a single layer without overlapping.
- Air fry at 375°F for 10 minutes. Check for fork-tender centers and crispy edges; cook 2–5 more minutes if needed.
- Season to taste, garnish with minced herbs, and serve hot with your preferred dip.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge up to 5 days.
- Freezing: Freeze cooled wedges in a freezer-safe container up to 3 months.
- Reheating: Reheat in a preheated air fryer at 375°F for 3–5 minutes for best crispness.
Nutrition
Calories: 304 kcal | Carbohydrates: 48 g | Protein: 5 g | Fat: 11 g | Fiber: 8 g
Vegan Gochujang Aioli
Equipment
- 1 food processor
Ingredients
- 1/2 cup vegan mayo
- 1 tbsp gochujang paste
- 1 tbsp rice vinegar
- 1 tsp agave or cane sugar
Instructions
- Place all ingredients in a food processor and blend until smooth.
- Taste and add more gochujang if you prefer a spicier sauce.
Notes
- Storage: Store aioli in an airtight container in the refrigerator for up to one week.
Nutrition
Calories (whole recipe): 1541 kcal