Air Fryer Sweet Potato Slices
These sweet potato rounds are a quick savory side for Thanksgiving or a weeknight dinner. They cook in 12 to 14 minutes and come out soft in the middle with crispy edges.
Ingredients
- 2 medium sweet potatoes (about 500 g - 1 lb 2 oz), peeled
- 1 tbsp olive oil (15 ml)
- ½ tsp salt
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp black pepper
To Serve
- 1 tbsp fresh cilantro, chopped
Instructions
- Peel the sweet potatoes and cut off the ends. Slice them into rounds about ¼ inch (6 mm) thick.
- Put the slices in a large bowl with the olive oil, salt, smoked paprika, cumin and black pepper. Toss them with your hands until every slice is coated.
- Lay them in the air fryer basket in a single layer. If they don't all fit, cook them in two batches. I don't preheat mine, but some air fryers need it.
- Air fry at 400° F (200° C) for 12 to 14 minutes. Turn them over halfway through.
- They're ready when a knife goes in easily and the edges are golden. Sprinkle the cilantro on top and serve hot.
Notes
- Slices: Cut all the rounds about ¼ inch (6 mm) thick so they cook evenly. You can use a sharp knife or a mandoline. Thicker slices need a few more minutes. Much thinner slices dry out and end up as chips.
- Batches: Two medium sweet potatoes fit in one layer in my Cosori basket. In a smaller air fryer, cook them in two batches. Don't overlap the slices, or they steam and get soggy.
- Timing: Some air fryers run hotter than others, so check them a couple of minutes early the first time.
- Skin: You can leave the skin on if you scrub the sweet potatoes well.
- Soaking: You don't need to soak or boil the slices first. If you rinse them or keep them in water to prep ahead, pat them dry before seasoning.
- Serve hot: The edges soften as they cool.
- Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days, or freeze them for up to 1 month. They're softer after freezing.
- Reheating: Air fry at 350° F (180° C) for 3 to 4 minutes, until hot all the way through. Thaw frozen ones in the fridge first.
- Make ahead: Peel and slice the sweet potatoes up to a day ahead. Keep them covered in cold water in the fridge, then drain and pat them dry before seasoning.
- Variations: Add a pinch of cayenne for heat, or mix in some dried rosemary. Lemon pepper can replace the black pepper and cumin, but skip the salt, as most blends are already salty. To make them sweet, keep the oil and salt but use cinnamon instead of the other spices, then drizzle with maple syrup after cooking. For garlic Parmesan slices, leave out the paprika and cumin. Use garlic powder and dried oregano instead, then toss the slices with grated Parmesan before air frying.
- Servings: Two medium sweet potatoes are enough for 3 people as a side, or 2 people if you serve bigger portions.