Crispy Sweet Potato Wedges
Crispy Sweet Potato Wedges are made with sweet potatoes, cornstarch, and smoked paprika; air fry at 400°F for 22 minutes until caramelized outside and creamy inside.
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Method
- 1
Cut sweet potatoes into even wedges. Toss with olive oil and cornstarch until coated.
- 2
Add paprika, garlic powder, cumin, salt, and cayenne. Toss to coat evenly.
- 3
Arrange in a single layer, skin-side down. Air fry at 400°F for 18-22 minutes, flipping halfway.
- 4
They're done when edges are crispy and caramelized. Sweet potatoes char faster than russets, so watch closely.
- 5
Serve with chipotle aioli or maple tahini.
Pro tip. Cornstarch is the secret weapon for crispy sweet potatoes — their natural sugars make them soft without it. Don't skip it.
Why the air fryer wins here
- Ready in 22 minutes. The same dish takes about 35 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 200 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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