Side dish or snack? We say both! If you think sweet potatoes are just for Thanksgiving, give these spicy wedges a try.
The smoky spice blend is easy to whip up ahead of time, but the potatoes are best eaten while hot. Though it’s tempting to crowd the air fryer basket and cook everything in one batch, resist the urge—air flow is crucial for maximum crispiness. Not a fan of cilantro? Try basil, parsley, or fresh thyme leaves.
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1/8 teaspoon ground coriander
1/8 teaspoon garlic powder
1 (9-oz.) sweet potato, cut lengthwise into 8 wedges
1 teaspoon canola oil
1 tablespoon fresh cilantro leaves
2 lime wedges
Added sugars 0g
Calcium 4% DV
Potassium 10% DV
How to Make It
Stir together paprika, cumin, pepper, salt, coriander, and garlic powder in a small bowl. Toss potato wedges with oil in a medium bowl. Sprinkle with spice mixture.
Place potatoes in air fryer basket, and cook at 400°F until very crispy, 20 minutes, turning potato wedges over halfway through cooking. Transfer to a bowl, and sprinkle with cilantro. Serve with lime wedges.