Air Fryer Sweet Potato Wedges

Sweet Potato Wedges You’ll Wanna Crush (Like, Seriously)

Okay, can we just talk about how sweet potatoes are kinda the underrated hero of the veggie world? Like, why don’t we celebrate them more? They’re sweet, they’re earthy, and when you air fry them into wedges? OMG, it’s like a flavor explosion!

Okay, Let’s Talk Ingredients

Alright, so picture this: you’re at the grocery store (probably trying to avoid the snack aisle, but failing). You grab 2 medium sweet potatoes—like, not the massive ones that could double as weights—just the right size, ya know?

Next, you need some olive oil (a tablespoon, but honestly, a little extra never hurt anyone, right?). Then the magic dust: kosher salt, black pepper, smoked paprika (this stuff is a game-changer), ground cinnamon (trust me, it sounds weird but it works), and garlic powder. You probably have half of this in your pantry. Bonus points if you’ve got some fresh herbs leftover.

So Here’s Why I Make This Constantly

Okay, so here’s the deal. I make these sweet potato wedges like all the time. Why? Because they remind me of cozy nights at home with my fam, watching movies, and just munching away (and, let’s be real, they’re WAY better than regular fries).

The first time I made them, I was trying to impress a friend who claims she doesn’t like sweet potatoes. (Like, how can that be?) So I whipped these up as a side dish, and guess what? She devoured them and asked for the recipe! Now, she’s a total sweet potato convert. It’s like, “See, I told ya!”

The One Trick That Changes Everything

So here’s my golden nugget of wisdom: the way you slice those sweet potatoes totally affects the crispiness. Seriously, if you cut them too thick, they turn into mushy blobs. But if you slice them into the perfect wedges, they’ll crisp up beautifully!

Try to keep them about half an inch thick. Not too thin, not too thick—just like Goldilocks and her porridge!

Don’t Mess This Up (My Top Tips)

1. Preheat that air fryer! Like, don’t skip this part. It’s crucial. Preheat for at least 5 minutes. Otherwise, they won’t get that crispy outside.

2. Season like you mean it! Don’t just sprinkle on the spices—really toss those wedges like you’re at a dance party. Every wedge deserves love.

3. Space them out! Seriously, don’t overcrowd the basket. You want air to circulate! If they’re all touching, they’ll end up sad and soggy.

4. Check at 8 minutes, but be ready to toss! Give ‘em a shake halfway through.

How to Keep Them From Disappearing (Or, How to Store Them)

Honestly, good luck keeping them around! But if you manage to have leftovers (which is like a miracle), just pop them in an airtight container and store them in the fridge. They’ll keep for a couple of days, but let’s be real, they’re best fresh outta the fryer. Reheat them in the air fryer for a couple of minutes to make them crispy again.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into these sweet potato wedges, you’ll probably love my garlic parmesan roasted Brussels sprouts (OMG, add some bacon for extra yum) and my spicy roasted cauliflower! Seriously, they’re on repeat in my kitchen.

So, what’s your go-to veggie dish? I’m always on the hunt for new ideas! 🥔💛