Perfect Crispy Air Fryer Sweet Potato Cubes
Say farewell to disappointing batches of dry or shriveled air fryer sweet potatoes. This reliable recipe features a key par-cooking technique where you partially cook the sweet potatoes before dicing them and finishing them in the air fryer. The outcome is tender, moist interiors with crispy exteriors and subtle browning on the edges, delivering the ideal texture every single time.
For years, my air fryer was mainly reserved for reheating pizza slices and preparing sweet potatoes. While that was partly in jest, and I’ve since broadened my air fryer experiments significantly, these sweet potato cubes continue to be a kitchen staple. Leftover pizza remains a favorite too.
These versatile cubes pair wonderfully with tofu scramble at breakfast. They elevate vegan grain bowls, serve as a straightforward side for dinner, or add fantastic texture to tacos, such as those featuring sweet potatoes with black bean spread.
Mastering Air Fryer Sweet Potato Cubes
Preparing cubed sweet potatoes in the air fryer appears straightforward at first glance. Yet, perfecting the process required considerable experimentation on my part.
This guide shares the essential par-cooking step that consistently produces outstanding results.
Lessons from Air Fryer Experiments
Initially, I treated the air fryer like a conventional oven for roasting sweet potatoes. I’d dice raw potatoes, coat them lightly with oil, salt, and pepper, then air fry them directly.
Occasionally, this yielded good outcomes. More frequently, however, the cubes emerged dry, shriveled, or unappealingly pale and starchy.
What draws me to sweet potatoes is their luscious, naturally sweet interior and pleasing, substantial bite. Disappointingly, these batches lost that desirable density and moisture.
In attempts to fix this, I increased the oil quantity, which unfortunately resulted in potatoes that were simultaneously dry inside and overly oily outside—hardly an improvement.
Eventually, incorporating a par-cooking phase transformed the results, guaranteeing perfectly cooked cubes without fail.
Understanding Par-Cooking for Success
Par-cooking involves partially preparing a food item through one method before completing the process differently or later. Examples include briefly boiling noodles prior to lasagna assembly or blanching veggies for casseroles. It’s also useful for simmering fruits before pie baking.
In this approach, pierce whole raw sweet potatoes and microwave them for roughly four to five minutes prior to cubing and air frying.
While you could par-cook using the air fryer, the microwave accomplishes it more swiftly.
I first adopted microwave par-cooking for sweet potatoes while authoring my book focused on efficient meal preparation. Traditional low-and-slow oven methods don’t always suit time-constrained schedules.
Microwaving provides a quick head start, yielding tender, flavorful results in less overall time when finishing in the oven.
Likewise, here it ensures the sweet potatoes retain moisture during air frying, achieving crispiness without sacrificing tenderness.
Using two cooking methods might seem excessive, particularly for quick meals. However, just five minutes in the microwave delivers foolproof, superior sweet potatoes worth the minimal extra effort.
Customizing for Your Air Fryer Model
This technique suits my basket-style Philips air fryer (around 4L capacity) and conventional ovens alike, making it adaptable to various air fryer designs.
Air fryers vary in heating power, airflow, and timing, so minor adjustments may be necessary.
Scale the recipe up or down based on your machine’s size.
Step-by-Step Guide to Flawless Results
Step 1: Select Your Sweet Potato
Start with one large sweet potato, scrubbed clean. Two smaller ones work too, but monitor microwave timing: about four minutes for one small potato or seven for two.
Step 2: Par-Cook via Microwave
Fork-prick the potato thoroughly. Microwave on a safe plate for 5 minutes. It should yield to pressure but remain firm inside. Reduce to 4 minutes for smaller sizes.
Without a microwave? Par-cook whole in the air fryer at 400°F for 15 minutes, flipping midway, then proceed.
Step 3: Dice Carefully
Cool for 5 minutes, then slice into 1-inch (2.5 cm) cubes. Handle with care due to residual heat.
Step 4: Season Thoughtfully
Transfer cubes to the air fryer basket. Lightly spray or toss with avocado oil, then season generously with salt and freshly ground black pepper.
Step 5: Air Fry to Perfection
Cook at 400°F (200°C) for 8-10 minutes until tender with browned edges. Pause midway to shake the basket for uniform crisping.
Step 6: Serve Creatively
Enjoy plain, topped with toasted nuts or seeds, extra seasoning, or drizzled with dressings like cashew queso, vegan honey mustard sweetened with dates, beet ketchup, or tangy yum sauce.
The finished cubes boast creamy interiors and delightfully crunchy exteriors.
Meal Prep and Storage Tips
These potatoes are ideal for weekend meal prepping, frequently starring in my weekly plans.
Store airtight in the fridge up to 5 days or freeze up to 8 weeks. Thaw overnight in fridge; reheat in air fryer at 350°F for 5 minutes. Perfect cold in salads or bowls too.
Recipe: Perfect Cubed Air Fryer Sweet Potatoes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 1 large sweet potato, scrubbed clean
- 2 teaspoons avocado oil (or avocado oil spray)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prick the sweet potato generously with a fork. Microwave on a safe plate for 5 minutes (4 for smaller). Cool 5 minutes, then cube into 1-inch pieces.
- Toss cubes with oil in a bowl or spray in basket. Season with salt and pepper.
- Air fry at 400°F (200°C) for 8-10 minutes, shaking basket halfway, until tender and edged with brown. Serve immediately.
Notes
No microwave? Air fry whole potato at 400°F for 15 minutes, flipping once, then cube and continue. Refrigerate up to 5 days or freeze 8 weeks. Reheat at 350°F for 5 minutes.
Despite the experimentation for such a simple dish, the love for sweet potatoes runs deep. This method proves invaluable for consistently delicious results.
