Sweet potatoes never make it more than a day in this house. These air fryer wedges are the reason why. They're quick. They're crispy, Paleo, Whole30, and a little bit addicting.
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I've been on the sweet potato train since my first Whole30 back in 2017. Brent still teases me because I can spin them into just about anything, fries, mash, breakfast hash, you name it. These wedges started out as a lazy weeknight side dish when I just needed something fast. Now they're on repeat for burger bowl nights, game day snack spreads, or just me hovering over the counter eating them straight out of the basket.
The air fryer works its magic and makes them crispy without all the fuss. There's something so satisfying about dumping out a hot basket of crispy sweet potato wedges and watching them vanish before I even sit down. Brent's usually dunking his in ketchup, but my go to is buffalo ranch because, well, you know me and my buffalo love affair.
Come along as I show you just how easy it is to make these golden wedges.
Ingredients
Substitutions
Sweet potatoes- You can swap for Yukon gold, russet, or even Japanese sweet potatoes.
Avocado oil- Avocado, olive, or coconut oil all work great. If you want no-oil wedges, lightly mist with cooking spray or skip entirely (texture will be less crispy).
Seasonings- My go-to is chili, garlic, and paprika, but you can try:
- Cinnamon + coconut sugar for a sweet version
- Smoky paprika + garlic
- Chili-lime
- Garlic parmesan (use nutritional yeast for dairy-free)
Why are my wedges soggy?
It usually means they were too thick, crowded, or damp going in. Be sure to dry them off, spread them out, and cook in batches.ย
Do I need to soak them?
Nope! Ten minutes in cold water can help, but as long as you pat them dry and give them space, they'll still crisp up just fine. If you do soak them, make sure you dry them off very well before seasoning.
Peel or no peel?
That's totally up to you! I like the skin for the texture (and the extra nutrients), but if you want them smooth, peel away.
Air Fryer vs Oven
No air fryer? No problem. Roast at 425ยฐF for 25-30 minutes on a lined sheet pan, flipping halfway. The oven takes longer but works when you're feeding a crowd.
Step by step
- Wash your sweet potatoes and cut them in half long ways.
- Cut each one of the halves into half inch slices by cutting long ways.
- Then cut the slice into wedges by cutting them diagonally down the middle.
- Add the wedges, avocado oil, and seasoning to a large bowl and toss to combine.
- Spray an air fryer basket with cooking spray and place the wedges in the basket, making sure not to overcrowd them. You may have to cook them in batches, depending on how big your air fryer is.
- Cook at 400 for 15 minutes stopping about halfway through cooking to shake the basket or flip them. Serve with your favorite dipping sauce.
Tips
- Pat them dry: After cutting, blot with a paper towel to remove any excess moisture.
- Don't overcrowd: Give each wedge space. Crowding makes them steam instead of crisp.
- Flip halfway: Shaking or flipping ensures even browning.
- Optional soak: Some people soak cut wedges in cold water for 10 minutes to remove starch. I find it isn't necessary, but if you want max crunch, give it a try (just dry really well before cooking).
- Batch cooking: If your air fryer is 5-6 qt, plan to cook in 2 rounds for best results.
Storing and reheating
Store any leftover wedges in an airtight container in the refrigerator for up to a week.
Reheat your leftovers in the air fryer at 350 degrees for 5-8 minutes.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Perfectly Crispy Air Fryer Sweet Potato Wedges (20 Minutes)
EQUIPMENT NEEDED
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon avocado oil
- ยฝ teaspoon salt
- ยฝ teaspoon pepper
- ยฝ teaspoon garlic powder
- ยผ teaspoon chili powder
- ยผ teaspoon onion powder
- ยผ teaspoon paprika
Instructions
- Wash your sweet potatoes and cut them in half long ways.
- Cut each one of the halves into wedges by cutting long ways.
- Then cut the slice into wedges by cutting them diagonally down the middle.
- Add the wedges, avocado oil, and seasoning to a large bowl and toss to combine.
- Cook at 400 for 15 minutes stopping about halfway through cooking to shake the basket or flip them.
- Serve with your favorite dipping sauce.
Notes
- Cinnamon + coconut sugar for a sweet version
- Smoky paprika + garlic
- Chili-lime
- Garlic parmesan (use nutritional yeast for dairy-free)
- Pat them dry: After cutting, blot with a paper towel to remove any excess moisture.
- Don't overcrowd: Give each wedge space. Crowding makes them steam instead of crisp.
- Flip halfway: Shaking or flipping ensures even browning.
- Optional soak: Some people soak cut wedges in cold water for 10 minutes to remove starch. I find it isn't necessary, but if you want max crunch, give it a try (just dry really well before cooking).
- Batch cooking: If your air fryer is 5-6 qt, plan to cook in 2 rounds for best results.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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