Air Fryer Recipe
Crispy Coated Sweet Potato Bites
The craggy coating of these sweet potato bites crisps up beautifully in an air fryer, which quickly dries the coating while using minimal oil. This method ensures a crunchy exterior without the need for deep frying, making it a healthier option for a satisfying snack.
Ingredients
- 600g sweet potatoes, peeled and cut into 2cm bites
- 1 tbsp water
- 35g cornflour
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 85g panko breadcrumbs
- 1 tbsp fine polenta
- 2 tbsp rapeseed oil or light olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic granules
- ¼ tsp cayenne pepper
- ¾ tsp fine sea salt, divided
- Black pepper, to taste
- Oil spray
Method
- Cut sweet potatoes into 2cm pieces, trimming thin ends separately.
- Place sweet potato pieces in a microwave-safe bowl with 1 tbsp water, cover loosely, and microwave on high for 4–5 minutes until edges are tender.
- Drain water, spread pieces on a plate or tray, and steam-dry for 8–10 minutes until matte.
- Mix panko, fine polenta, smoked paprika, cumin, garlic granules, cayenne, ½ tsp salt, and black pepper in a shallow bowl. Drizzle with oil and rub through crumbs.
- Put cornflour in a second shallow bowl with remaining ¼ tsp salt.
- In a third bowl, beat egg with Dijon mustard until smooth.
- Toss dried sweet potato pieces in cornflour, shaking off excess.
- Dip floured pieces into beaten egg, let excess drip, then transfer to breadcrumb mixture. Press crumbs on gently.
- Preheat air fryer to 190°C for 3 minutes if needed.
- Arrange bites in a single layer with gaps; mist dry patches with oil spray.
- Air fry at 190°C for 10–12 minutes, turning or shaking gently after 6 minutes.
- Rest bites for 2 minutes before serving.
Nutrition
Calories: 250
