Air Fried Sweet Potato Cubes
Learn how to make these delicious, nutritious crispy air fried sweet potato cubes. Lightly seasoned chopped sweet potato that is so easy to make and are the perfect side dish for abundance of recipes.
Servings 4 people
Calories 277kcal
Ingredients
- 2 lb sweet potatoes (900g)
- 2 tablespoon olive oil (28g)
- 1 teaspoon smoked paprika (2g)
- 1 teaspoon onion granules (2g)
- 1 teaspoon garlic granules (3g)
- 1 teaspoon fresh thyme (2g)
- 1 teaspoon parsley (0.1g)
- 1½ tablespoon coarse cornmeal (15g) optional
- black pepper and pink salt to taste
Instructions
- Parboil the chopped sweet potatoes in a medium sized saucepan for 4 minutes.
- Drain off the water in a colander and rinse with cold water to prevent further cooking.
- Use kitchen towel to thoroughly blot the sweet potato dry.
- Preheat the air fryer.
- Place the sweet potato into a large zip lock bag or one with tie handles.
- Drizzle the olive oil over the sweet potatoes then seal and shake.
- Combine the smoked paprika, onion granules, garlic granules, thyme, parsley and coarse cornmeal in a small bowl.
- Sprinkle the herbs and spices all over the sweet potato, then seal and shake the bag again to coat completely.
- Place the sweet potato cubes in the air fryer basket in a single layer, do not over crowd (you may need to cook in batches).
- Air fry at 200C/400F for 8-12 minutes (shaking the basket occasionally) or until tender/the edges are lightly golden and crispy.
- Repeat the above steps with the rest of the sweet potato.
- Season with black pepper and pink salt to taste.
Notes
- Feel free to prep ahead of time by peeling and chopping the sweet potatoes in advance, you can even season them and store in a zip lock/tie handle bag and refrigerate 1-2 days in advance.
- If you need to re-heat the sweet potatoes, you can do this in the air fryer or wrap them up and heat in the oven or microwave for a few minutes (add a splash of oil to re-crisp them).
- Any leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- If you decide to keep the skin on, be sure to thoroughly wash/scrub the sweet potatoes. The skin is great to optimise fibre and vitamin c levels.
- When arranging the sweet potato in the basket, try not to overlap them as they will be soggy/mushy.
- Less is more, don't drown the sweet potato in oil, you yield a crispier texture by using a minimal amount of oil.
Nutrition
Calories: 277kcal | Carbohydrates: 50g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 126mg | Potassium: 805mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32448IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg