Description
Shatter-crisp sweet potato cubes or wedges with a light cornstarch coat and simple spices—golden outside, creamy inside in about 15 minutes.
Ingredients
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Sweet potatoes 700 g (about 2 medium), cubes or wedges (2 cm / ¾-in)
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Neutral oil 1–1½ tbsp (15–22 ml)
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Cornstarch 1½ tbsp (12 g) (or 12 g rice flour)
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Fine salt ¾ tsp (4–5 g)
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Smoked paprika 1 tsp (3 g)
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Garlic powder ½ tsp (2 g)
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Black pepper ¼ tsp (1 g)
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Optional: brown sugar ½ tsp (2 g) or maple to finish
Instructions
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Preheat air fryer to 200 °C / 400 °F for 5 minutes.
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Dry & oil: Pat potatoes completely dry; toss with oil until lightly glossy.
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Season: Mix cornstarch with salt, paprika, garlic, and pepper; sprinkle over potatoes and toss to coat evenly.
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Cook: Arrange in a single layer; air-fry 12–14 minutes for cubes (18–22 minutes for wedges), shaking at 8 minutes.
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Finish: Blast at 205 °C / 425 °F for 2 minutes. Taste salt; add maple or brown sugar after cooking if using.
Notes
Equipment: Air fryer (4–6 qt / 3.8–5.7 L), large bowl, towels, measuring spoons, parchment (optional), tongs.
Nutrition (per serving): ~190 kcal (estimate, will vary with oil amount).
- Prep Time: 10 minutes
- Cook Time: 14–18 minutes (cubes); 18–22 minutes (wedges)
Keywords: air fryer sweet potato, crispy, time and temp, 400F, cornstarch, cubes, wedges