Air Fryer Recipe
Parmesan-Crusted Sweet Potato Bites
These parmesan-crusted sweet potato bites are a delightful combination of crispy edges and tender centres, making them a perfect snack or side dish. The air fryer is ideal for this recipe as it ensures a golden crust with minimal oil, enhancing the natural sweetness of the sweet potatoes.
Ingredients
- 600g sweet potatoes, scrubbed or peeled, cut into 2cm bites
- 1 ½ tbsp olive oil or rapeseed oil
- 1 tbsp cornflour
- 55g finely grated Parmesan
- 25g panko breadcrumbs
- ½ tsp garlic granules
- ½ tsp smoked paprika
- ¼ tsp dried thyme or oregano
- ¼ tsp fine sea salt
- Black pepper, to taste
- 1 tbsp finely chopped parsley
- Optional: ½ tsp chilli flakes or a pinch of cayenne
- Optional dip: 4 tbsp Greek yoghurt mixed with 1 tsp lemon juice and a pinch of salt
Method
- Cut the sweet potatoes into even 2cm bites, trimming off very thin tapered ends.
- Soak the pieces in a bowl of cold water for 10 minutes, then drain well and pat very dry with a clean tea towel.
- Preheat the air fryer to 190°C for 3 minutes.
- Put the dried sweet potato in a large bowl and toss with the oil until every piece has a light sheen.
- Sprinkle over the cornflour, garlic granules, smoked paprika, thyme, salt and pepper, then toss until the pieces look lightly dusty.
- Add the Parmesan and panko, then toss again, pressing a little coating onto any bare faces with your fingertips.
- Arrange the bites in the air-fryer basket in as close to a single layer as possible.
- Cook at 190°C for 8 minutes, then shake the basket firmly or turn the pieces with tongs.
- Cook for a further 6–8 minutes, until the bites are deep golden in patches and a knife slips easily into the thickest piece.
- Rest the bites in the basket for 2 minutes with the drawer open, then lift them onto a warm plate and finish with parsley and a small pinch of salt if needed.
Nutrition
Calories: 250
