Okay, so I’ve been seeing these air fryer sweet potato cube recipes all over the place, and I finally decided to give it a shot. I’m not the best cook, but I do love sweet potatoes, and the idea of crispy, healthy-ish snacks was too good to pass up. Here’s how it went down:
Getting Started
First, I grabbed a couple of sweet potatoes from the store. I aimed for medium-sized ones, figuring they’d be easier to handle. I also made sure I had some olive oil, salt, pepper, and, because I like a little kick, some garlic powder and smoked paprika.
The Prep Work
Washing the sweet potatoes came first, obviously. Then came the slightly annoying part – peeling them. I’m not gonna lie, I struggled a bit with the peeler. Next time, I might just invest in a better one. After wrestling with the peels, I chopped the sweet potatoes into roughly one-inch cubes. They weren’t perfectly uniform, but hey, I’m going for rustic, right?
Seasoning Time
I tossed the sweet potato cubes into a big bowl. Then, I drizzled a good amount of olive oil over them – enough to coat them nicely, but not so much that they were swimming in it. Next, I sprinkled on a generous pinch of salt, a bit of black pepper, and then went in with the garlic powder and smoked paprika. I used my hands to toss everything together, making sure all the cubes were evenly coated with the spices.
Air Frying!
I preheated my air fryer to 400 degrees Fahrenheit. While it was heating up, I spread the seasoned sweet potato cubes in a single layer in the air fryer basket. I have a smaller air fryer, so I had to do this in two batches to avoid overcrowding. Crowding leads to steaming instead of crisping, and nobody wants that.
- Batch 1: I cooked the first batch for about 12 minutes, shaking the basket halfway through to make sure they cooked evenly.
- Batch 2: I did the same for the second batch. They took roughly the same amount of time.
The Results
When I pulled them out, they were golden brown and looked amazing! I let them cool for a couple of minutes (because burning your mouth on a hot sweet potato is no fun), and then I dug in. They were crispy on the outside, soft and tender on the inside, and the flavor was spot-on! The smoked paprika added a really nice smoky sweetness.
Honestly, I was pretty impressed with myself. It was way easier than I expected, and definitely faster than roasting them in the oven. I’ll for sure be making these again. Maybe next time I’ll try adding some cinnamon for a sweeter treat. Or maybe some chili powder for extra heat. The possibilities are endless!
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