Air Fryer Recipe
Spicy Cajun Sweet Potato Wedges
Spicy Cajun sweet potato wedges are a crispy and flavorful side dish made easily in an air fryer.
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Method
- Wash and scrub the sweet potatoes thoroughly. Cut into equal-sized wedges.
- In a large bowl, combine olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Toss the wedges in the mixture until evenly coated.
- Preheat the air fryer to 200°C (400°F) for about 5 minutes.
- Arrange the wedges in a single layer in the air fryer basket. Cook for 15-20 minutes, flipping halfway, until golden and crispy.
- Remove from the air fryer and sprinkle with chopped parsley if desired. Serve immediately.
Why this works in an air fryer
Sweet potato browns best when cut evenly and lightly oiled: the air fryer’s fast convection drives off surface moisture while the oil conducts heat into the ridges. Cajun spices and smoked paprika toast quickly on the exterior, so a single layer prevents steaming and keeps the seasoning from turning damp rather than crisp.
Equipment notes
Assumes a 4-5 litre basket holding two large sweet potatoes in one layer; in a smaller basket, cook in two batches. In a single-drawer air fryer, shake or turn the wedges at halfway and rotate edge pieces inward; in a dual-zone model, split evenly between drawers and start checking 2-3 minutes early as thinner loads brown faster.
Common pitfalls
- Wedges are soft with pale, wet patches at 15 minutes: the basket is overcrowded and they are steaming; remove half the batch and give the remaining wedges 4-6 more minutes at 200°C.
- Spice coating turns very dark before the centres are tender: the wedges are too thick or the seasoning is scorching; drop to 180°C and cook 5-8 minutes longer, then cut slimmer next time.
- Edges are leathery rather than crisp: the sweet potatoes were cut too thin or under-oiled; use chunkier wedges, keep a light oil sheen, and check from minute 12.
- Seasoning tastes harsh or salty: Cajun blends vary widely in salt and chilli; omit extra salt until after cooking and balance finished wedges with parsley or a squeeze of lime.
Variations & substitutions
- Use avocado oil instead of olive oil for a slightly cleaner flavour and better tolerance if your air fryer runs hot.
- Swap smoked paprika for chipotle chilli powder for a smokier, hotter finish; check early because chilli powders can darken quickly.
- Add 1 teaspoon cornflour to the spice mix for a drier, crisper outer coating, but toss thoroughly to avoid dusty patches.
- Use regular potatoes instead of sweet potatoes; they usually need a few extra minutes and will crisp more firmly because they contain less sugar and more starch.
Storage & reheating
Keep leftovers chilled for up to 3 days, then reheat in a single layer in the air fryer at 180°C for 4-6 minutes until hot and the edges re-crisp.
Nutrition
Calories: 250
