Air-Fried Sweet Potato Wedges

Air-Fried Sweet Potato Wedges

50 mins total time

25 mins active time


Serves 4



  • 1 lb 10 oz sweet potatoes


  • 1 tsp flaky sea salt
  • ½ tsp freshly ground black pepper
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp ground coriander
  • 2 tsp cajun spice mix
  • 2 tbsp (1 fl oz) olive oil
  • Cooking oil spray

For the lime aioli:

  • ½ cup (4 oz) mayonnaise
  • ½ clove garlic


  • 1 tbsp fresh lime juice


  • 1Wash the potatoes. Cut each potato into 3-inch lengths then cut into 3/4-inch-thick wedges.
  • 2Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook for 4-5 minutes until almost tender, the potato should still be firm when tested with a skewer. Drain in a colander.
  • 3Line a large tray with a clean tea towel. Spread the potatoes in a single layer on the tray. Set aside to cool for 15 minutes.
  • 4Preheat the oven. Select AIRFRY/SUPER CONVECTION/400°F/30 minutes and press start.
  • 5Put the salt, pepper, paprika, cumin, cayenne pepper, coriander and Cajun spice mix in a large bowl. Transfer 1½ teaspoons to a small bowl and set aside. Add the oil and mix well. Add the wedges and stir gently to coat.
  • 6Place the wedges into the AIR FRY basket, ensuring they are not touching each other.
  • 7Once the oven has preheated, place the basket in the AIR FRY position and cook for 30 minutes until crisp.
  • 8To make the lime aioli, combine all the ingredients in a bowl. Cover and refrigerate until you're ready to serve.
  • 9Place the potato wedges on a serving plate. Sprinkle with reserved spice mix and serve with lime aioli.

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