Air Fryer Recipe
Crispy Turmeric Dust Sweet Potato Wedges
Sweet potato wedges are a delight when cooked in an air fryer, as their natural sugars caramelise quickly, creating a perfect balance of crispy edges and soft centres. The air fryer’s fast convection helps achieve this texture with minimal oil, making it an ideal method for these wedges.
Ingredients
- 700g sweet potatoes, ideally medium and evenly shaped
- 1 ½ tbsp neutral oil, such as rapeseed or sunflower oil
- 1 tbsp cornflour
- 1 tsp ground turmeric, divided
- ¾ tsp fine sea salt, plus a pinch for finishing
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic granules
- ¼ tsp ground black pepper
- ¼ tsp chilli flakes, optional
- ½ tsp amchur powder, optional, for the finishing dust
- 1 tsp sesame seeds or nigella seeds, optional, to finish
- Small handful of fresh coriander or flat-leaf parsley, chopped, optional
Method
- Scrub the sweet potatoes well and leave the skins on. Trim any very thin ends, then cut each potato lengthways into wedges about 2cm thick at the widest point.
- Put the wedges in a bowl of cold water and swish them for 30 seconds, then drain.
- Dry the wedges thoroughly with a tea towel, paying attention to the cut faces and the skin side.
- Preheat the air fryer to 190°C for 3 minutes if your model recommends preheating.
- In a small bowl, mix the cornflour, ¾ tsp turmeric, salt, smoked paprika, cumin, garlic granules, black pepper and chilli flakes.
- Toss the dried wedges with the oil first, using your hands or tongs until every surface has a light sheen.
- Sprinkle over the spice-cornflour mix and toss again until the wedges look faintly sandy rather than clumpy.
- Arrange the wedges in the air-fryer basket in a single layer, skin-side down where possible.
- Cook at 190°C for 10 minutes.
- Turn the wedges with tongs, moving paler centre pieces to the hotter outer edges of the basket if your fryer browns unevenly.
- Cook for another 7–9 minutes at 190°C, until the thickest wedges yield when pinched with tongs and the edges are browned.
- Increase to 200°C and cook for 2–4 minutes more, shaking once, until the tips are crisp and dark golden rather than black.
- While the wedges finish, make the turmeric dust: mix the remaining ¼ tsp turmeric with a pinch of salt and the amchur powder, if using.
- Tip the wedges into a warm bowl, sprinkle over the turmeric dust, sesame or nigella seeds if using, and herbs.
- Toss lightly and serve straight away, ideally with yoghurt, tahini sauce, mango chutney, or a lime-spiked mayonnaise.
Nutrition
Calories: 250
