So Listen, About These Air Fryer Sweet Potato Cubes...
I don't know if it's just me, but some days I get this weird craving for something that's crunchy but still, you know, kinda healthy? That happened last Saturday—I'd just come back from a hike (ok, it was just walking my dog but let's pretend), and I had these sweet potatoes eyeing me forlornly from the counter. The oven felt like too much of a faff, so I grabbed the air Fryer and, well, the rest is delicious history. Also, I burnt the first batch a tad, but live and learn right? Oh, and I swear, half the time I make these just to have an excuse to clean my spice shelf. Why do I even own three different kinds of paprika? Anyway...
Why You’ll Love This, Or At Least Not Totally Hate It
I tend to make these when I need a snack that won’t make me regret my life choices an hour later. My kids go bonkers for them, especially if I let them sprinkle the salt (and invariably at least one kid overdoes it; you’ve been warned). Honestly, when I’m too tired to fuss with proper meals, these sweet potato cubes are a total life-saver. Even my husband (who normally thinks he hates sweet potatoes) hovers around the kitchen pretending he’s just ‘checking to see if you need help.’ Nice try, mate.
What You’ll Need (and a Few Loopholes)
- 2 medium sweet potatoes (I use orange ones, but Japanese ones work too—they’re a bit starchier)
- 1–2 tablespoon olive oil (if I’m running low, I’ve used avocado oil; works fine)
- 1 teaspoon smoked paprika (though my gran always swore by regular paprika; to be honest, any kind will do)
- ½ teaspoon garlic powder (sometimes I skip it if I’m feeling lazy)
- Salt and pepper, to taste (and by taste, I mean ‘stop the kids before they turn the tray white')
- Optional: pinch of cayenne, rosemary, or a squirt of lime juice if you fancy trying something new
How I (Usually) Make Air Fryer Sweet Potato Cubes
- Peel the sweet potatoes if you want (sometimes I leave the skin on—shhh), then chop into about ½-inch cubes. Don’t get too finicky about perfect sizes. Nobody’s grading you.
- Toss cubes in a big bowl with olive oil, paprika, garlic powder, salt, and pepper. I just use my hands to mix; spoons inevitably fail me. This is the part where I taste a cube raw, which I know is strange—don’t judge.
- Preheat your air fryer to 180°C (350°F). Or... sometimes I skip the preheat thing. Not sure it’s essential, but the cubes seem crisper when I do.
- Spread cubes in the basket—not too crowded. I tried stacking them high once (don’t), and they steamed instead of crisped. Oddly mushy.
- Air fry for about 12–15 minutes. At around the halfway point, shake the basket a little (or stir with a wooden spoon if, like me, you forgot to check for a shaking handle). Don’t panic if you smell a bit of caramelization. Just means you’re winning.
- Once golden and a bit crispy at the edges, dump them onto a dish. This is when my family usually swoops in, so guard your cubes if you want leftovers.
Here’s What I’ve Learned (Sometimes the Hard Way)
- If you make the cubes too tiny, they kind of vanish into sweet potato dust. Tasty, but not as satisfying (plus, harder to poke with a fork).
- Too much oil is a no-go—makes them a bit soggy. One time I got carried away thinking, ‘more is better’—nope.
- On second thought, leftovers taste surprisingly good cold. I used to bin them, but don't anymore. Actually, I think they improve a bit in the fridge.
Experiments and Other Adventures
- I tossed in za’atar once, and WOW, that was something different. Highly recommend.
- Tried using coconut oil instead of olive oil—mmm, not my favourite, but if you like coconut, go for it.
- I attempted to parboil the sweet potatoes once before air frying. They went a bit mushy. Wouldn’t do that again unless you love mashed sweet potato surprises.
What If I Don’t Have an Air Fryer?
So, I’ve always said air fryers make this a breeze, but honestly, you could roast these cubes in the oven at about 210°C (410°F) for 20–25 minutes. Give ‘em a stir halfway through. Not the same, but still moreish.
How I (Would Like To) Store These
Ideally, store them in an airtight container in the fridge for up to three days. Not that they’ve ever lasted that long at my place, but in theory, you could. Sometimes I snack on them cold like odd little canapés. No shame.
Best Ways to Serve (Besides Straight from the Basket)
I love to scatter them over a salad with feta and pumpkin seeds. Oh, or dip them in Greek yogurt mixed with a little harissa—my cousin calls it ‘fancy sauce.’ Occasionally, just with ketchup when I can’t be bothered. Around here, we once piled them onto burgers. That was a good day.
Hard-Earned Pro Tips (Some from Slight Disasters)
- Don’t rush the chopping. If the cubes are all wonky, they cook unevenly—I found that out the crispy-soft way.
- I once tried to double the batch and overloaded the basket. All I got was a weirdly steamed mess. Stick with single layers!
- Give the basket a little shake. If you forget, it’s not the end of the world, but you’ll have some cubes a bit too brown and others way too soft.
People Actually Ask Me This (I Know, It’s Surprising)
Q: Can you make these with other root veggies?
Oh, totally! I’ve done carrots and parsnips, though parsnips get a bit, erm, earthy. Even tried beetroot once—my kitchen looked like a crime scene after.
Q: Do I need to peel the sweet potatoes?
You don’t have to—sometimes I leave the skin on, and it crisps up nicely. Just give ‘em a wash first. But if the skins look a bit past their prime, I peel them.
Q: What if I don’t have smoked paprika?
Honestly, just skip it or try chili powder, curry, or Italian seasoning. It’s your kitchen. You’re the boss.
Q: Can these go in the freezer?
I’ve heard people say yes, but I tried and it just went all mushy when reheated. Probably better fresh, in my opinion.
Q: Why are some cubes crispier than others?
Ah, the eternal mystery! Probably some are smaller, or the air wasn’t getting all around them. Or maybe that’s just life showing us not everything has to be uniform. (wow, that got deep for a sweet potato cube)
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
-
1Preheat the air fryer to 400°F (200°C) for 3 minutes.
-
2In a large bowl, toss the sweet potato cubes with olive oil until evenly coated.
-
3Add smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to coat the cubes with seasoning.
-
4Arrange the sweet potato cubes in a single layer in the air fryer basket, working in batches if necessary.
-
5Air fry at 400°F (200°C) for 15 minutes, shaking the basket halfway through, until the cubes are tender and crispy on the edges.
-
6Serve immediately, garnished with fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!