Air Fryer Sweet Potato Cubes

Let Me Tell You About These Sweet Potato Cubes

Oof, where do I start? So, the first time I made air fryer sweet potato cubes was right after we got our first air fryer (that thing looked straight out of a sci-fi film, not gonna lie). I had no idea what I was doing, but my sister kept raving about how they come out crispy on the outside and all kind of velvety inside. Plus, my kids would eat sweet potatoes any way I made ’em, which is rare in this house. To this day, every time the sweet potatoes start gathering dust in the pantry, you bet I’m thinking of this simple recipe. Oh, and if I’m feeling all chef-y, I try extra spices, but, more often, it’s just salt and whatever I grab first. (Did I mention I have the attention span of a squirrel some days?)

Why You’ll Want to Make These Over and Over

Here’s the thing: I make these air fryer sweet potato cubes when I’m tired or just can’t be bothered to do more than chop-toss-wait. My family polishes them off before they even cool down (the commotion in my kitchen as everyone tries to grab the crunchiest cube, it’s a sight). The real kicker? Clean-up is a breeze. Oh, and if you’ve got fussy eaters—mine tend to micromanage their food—this somehow gets a pass every time. I guess it’s because they almost taste like sweet potato fries but you don’t need to hover while they cook. Plus, I used to always end up with totally uneven cubes, which made me think it was going to flop, but it turns out a little rustic charm is fine—maybe even tastier, if you ask me.

What You’ll Need (And What You Could Swap In)

• 2 medium sweet potatoes (sometimes I use yams, though it makes things a bit mushier—up to you!)
• About 1.5 tablespoons olive oil (avocado oil works when the bottle is hiding on the top shelf… canola oil even in a pinch. Honestly, anything but motor oil)
• 3/4 teaspoon kosher salt (grandma swore by flaky sea salt, but I haven’t noticed it’s made that big a difference)
• 1/2 teaspoon smoked paprika (regular paprika or chili powder if you want a little bite)
• Black pepper—a few good cracks
• Optional: Garlic powder, dried thyme, rosemary, or a pinch of cinnamon if you’re feeling festive

How I Make Air fryer Sweet Potato Cubes (Most Days)

1. Prep your sweet potatoes. Peel ’em (or don’t—I’ve left the skins on after forgetting, and it tasted just fine). Cube them up about 3/4-inch-ish. Doesn’t have to be perfect! If they’re wildly uneven, some will get a little crunchy—it’s alright.
2. Toss everything together. The cubes, a splash of oil, your salt, and whatever seasonings you dug out from the spice rack. Use your hands or a giant spoon; just make sure they’re all well-coated. This is when I taste a raw cube and instantly regret it—don’t be like me.
3. Preheat your air fryer. 400°F works best. (Though I sometimes skip preheating ’cause I’m too impatient. Actually, I find it works better if you do preheat—go figure.)
4. Into the basket. Try for a single layer. If some cubes hop on top of others, don’t stress—it sorts itself out. I shake the basket halfway so nothing gets too lonely on the bottom. About 13–18 minutes depending on your air fryer’s mood. (I start checking at 12 minutes because mine’s a little hot-headed.)
5. Check for doneness. They should be crispy and deep golden outside, soft inside. If you like ’em toastier, give another 2–3 minutes. This is where I sneak a cube… just to ‘test’!

Random Notes ‘Form’ the Kitchen

• If you overcrowd the basket, things get a bit soggy—but honestly, sometimes I just squish in the extra cubes. Not perfect, but still totally edible.
• Occasionally I forget to dry the cubes after rinsing. They steam more, but still taste good (maybe a bit less crisp).
• Tried forgetting the oil once—don’t do it unless you like leathery cubes.

Also, this may be too much information, but once I dropped a whole bowl of cubes on the floor. Five-second rule, right?

Variations I’ve Tested (Plus One Dud)

• Spicy cubes: Throw in chili flakes or cayenne. Kids didn’t love it, but I did.
• Curry twist: A pinch of curry powder and lemon zest. Surprisingly good (but maybe I was just hungry).
• Sugar & cinnamon: Sweet option for breakfast. This one came out oddly chewy once. Not my best experiment!

What If I Don’t Have the Right Equipment?

If you haven’t joined the air fryer fan club yet, you could bake these at 425°F in the oven—they won’t get as evenly crisp, but it’s fine. And if your air fryer is the tiny, basic kind (mine was for ages), just cook in batches, mate! Regular knife works for cubing; no need for fancy gadgets.

Keeping Them Fresh (If That Ever Happens)

Store extras in an airtight container; fridge is fine for up to 3 days. Though honestly, in my house it never lasts past the first night. They do get a touch less crispy, but a quick go in the air fryer brings ’em back to life. Or at least, close enough.

How I Like to Serve These (and Family Oddities)

My absolute favourite is dipping these cubes in a big dollop of Greek yogurt with lemon and a sprinkle of smoked salt. The kids vote ketchup (go figure). Sometimes they fight over the tiny, extra crispy bits—I usually claim those for myself while ‘supervising’. Oh, and we once used them as crunchy croutons on salad, which was… not bad!

If You Want to Avoid My Rookie Mistakes

• I once skipped patting the cubes dry after washing—ended up with soggy spuds. Probably worth that extra 30 seconds.
• Don’t shake the basket too early or too violently—sweet potato cubes go flying! A gentle shake works.
• And, most embarrassing, I tried to cram way too many cubes in the basket. They steamed instead of crisped. Lesson learned!

Questions I Actually Get Asked (And What I Say)

Can I peel the sweet potatoes?
Sure, but you really don’t have to. Leaving the skin is faster, and has more fiber (so “they” say).

How small should I cut the cubes?
About a 3/4 inch square, give or take; no need to be neurotic about it. Smaller cooks even faster; just keep an eye out.

Can I make these ahead of time?
Yep, but honestly, they’re the best straight from the fryer. Like, piping hot. If you’re doing meal prep, they’ll reheat, just not like new.

Does this work with regular potatoes?
It does! But the taste is pretty different. White potatoes get even crispier, but sweet potatoes bring more flavor. Personal call!

What oil is best?
I default to olive oil, but canola, avocado, or sunflower all get the job done. Butter doesn’t work so hot here—I tried once; it burned. Oops.

Unrelated, but hey, did you know the world record for the largest sweet potato is over 80 pounds? Imagine air frying that. My air fryer would just give up and walk out.