These air fryer sweet potato wedges come out with caramelized, crispy edges and soft, creamy centres, tossed in a simple blend of paprika, garlic powder, and onion powder. All you need is 2 medium sweet potatoes, 2 tablespoons of olive oil, and about 20 minutes in the air fryer. No soaking, no cornstarch, and no peeling. It’s the easy side dish I make on busy weeknights when my main is already cooking and I want something golden and flavourful next to it.
Crispy Edges, Creamy Middles, Zero Fuss
Sweet potatoes are one of the ingredients I cook with most, and after years of roasting, baking, and mashing them, wedges are the version my family reaches for first.
Sweet potatoes will never get as crunchy as regular potatoes, and I think it’s better to know that before you start. They hold more moisture and natural sugar, so in the air fryer the edges caramelize and crisp up while the inside turns soft and creamy. That contrast is exactly what I love about them.
I tested these with a cornstarch coating and with a 30 minute soak in cold water, the two tricks you’ll see in a lot of recipes. Both gave me slightly crunchier edges, but not enough to justify the extra step on a busy weeknight. What really makes the difference is avoiding the three mistakes behind limp, pale wedges: cutting them too thin, putting them in wet, or piling them on top of each other.
My favourite way to serve these is next to my Homemade Hamburgers and my Garlic Aioli on Friday nights, when everyone builds their own burger and the wedges disappear first.
On a regular weeknight, I put my Garlic Butter Baked Chicken Breast in the oven and let the air fryer handle the wedges at the same time, so dinner is ready together. If your family prefers a whole sweet potato, my Air Fryer Baked Sweet Potatoes are a great option. They come out soft and fluffy inside, ready to load up with your favourite toppings.
The Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Sweet Potatoes: I use 2 medium sweet potatoes, about 1¾ pounds total. I look for potatoes that are long and evenly shaped, not round and fat in the middle, because they give you wedges that are the same thickness from end to end. I use the orange flesh variety you find in most Canadian grocery stores. I always leave the skin on. It holds each wedge together when you shake the basket and gives the edges something to crisp against.
Pro Tip: Dry the wedges really well with a kitchen towel after cutting. Any water left on the surface turns into steam in the air fryer and softens the edges before they have a chance to brown.
Olive Oil: Two tablespoons is the right amount for 1¾ pounds of sweet potatoes. It’s enough to coat every side with a thin layer, which is what makes the spices stick and helps the edges turn golden. I tried cutting it down to 1 tablespoon and the seasoning came out patchy, with some wedges dry and pale. Avocado oil works just as well if that’s what you have.
Seasonings: I keep the spice blend simple with paprika, garlic powder, and onion powder. Sweet paprika gives the wedges that deep orange red colour you see in the photos, and I swap in smoked paprika when I’m serving them with burgers. I use garlic and onion powder on purpose, because fresh minced garlic burns in the hot circulating air long before the sweet potatoes are tender. Right after cooking, I finish them with coarse salt for a little crunch and fresh thyme for a fresh, earthy note. Rosemary or chopped parsley work too.
How to Make Air Fryer Sweet Potato Wedges:
Before you start: you’ll need a basket air fryer. Mine is a 4.2 quart basket, and one sweet potato’s worth of wedges fills it in a single layer, so I cook this recipe in two batches.
Cut the sweet potatoes into wedges. I wash and scrub the sweet potatoes, then dry them. I cut each one in half lengthwise, lay each half flat side down on the board, and cut it lengthwise into evenly sized wedges, about ¾ inch at the thickest part. Laying the potato flat keeps it from rolling, which makes it safer and gives you more even wedges. If a wedge ends with a very thin tip, I trim it off, because thin tips burn before the thick part is cooked.
Season the wedges in a bowl. I add the wedges to a large bowl, drizzle with olive oil, and sprinkle on the onion powder, garlic powder, paprika, salt, and black pepper. Then I toss everything with my hands. I always do this in a bowl rather than in the basket, because you can actually turn every wedge and make sure the cut sides and the skin are coated.
Preheat and arrange the wedges. I preheat the air fryer to 400°F (200°C) for 3 to 5 minutes so the edges start browning as soon as the wedges go in, then lightly coat the basket with cooking spray, since the natural sugars in sweet potatoes like to stick. I lay the wedges flat side down in a single layer with a little space between them, because stacked wedges steam instead of crisp.
Air fry and shake halfway. I air fry the wedges for 15 to 20 minutes, shaking the basket or flipping them with tongs halfway through so the side touching the grate gets its turn to brown. They’re done when the edges look darker and slightly blistered and a knife slides into the thickest part with no resistance.
Olivia’s Recipe Tips
Warm the first batch with the second. When the second batch has 2 minutes left, I add the first batch back on top. A short crowd at the end doesn’t hurt, and everything comes to the table hot at the same time.
Check early the first time you make these. Air fryers run differently, and smaller drawer models tend to run hot. The first time, I recommend checking at 12 minutes, because once the sugars caramelize, the edges go from golden to burnt quickly.
Air Fryer Sweet Potato Wedges
Ingredients
- 2 medium sweet potatoes about 1¾ pounds total
- 2 tablespoons olive oil
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- Black pepper to taste
- Cooking spray for the air fryer basket
- Fresh thyme and coarse salt. for garnish
Instructions
- Wash and dry the sweet potatoes. Cut each potato in half lengthwise, then slice each half into evenly sized wedges, about ¾ inch thick at the widest part.
- Add the wedges to a large bowl. Drizzle with olive oil, then sprinkle on the onion powder, garlic powder, paprika, salt, and black pepper. Toss well until all the wedges are evenly coated.
- Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes. Lightly coat the basket with cooking spray to prevent sticking. Arrange the wedges in a single layer in the basket, working in batches if needed.
- Air fry for 15 to 20 minutes, shaking the basket halfway through, until the wedges are golden on the edges and tender inside.
- Transfer to a serving plate. Sprinkle with coarse salt and fresh thyme before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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