Go Back
a plain bowl of orange sweet potato cubes with browned flat faces and a fine cumin-chili coating, with no white potatoes, fries, sugary glaze, lime wedges, herbs or garnish
Rachel Kim

Air Fryer Sweet Potato Cubes

Cut the sweet potatoes into generous three-quarter-inch cubes so their centers stay soft as the outside browns, rather than drying small dice into chewy bits. Cumin and a little chili powder season the surfaces without a sugary glaze, and a shake halfway through helps the flat faces take turns against the hot basket instead of leaving one side pale.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb orange-fleshed sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp fine salt
  • 1/2 tsp ground cumin
  • 1/2 tsp mild chili powder
  • 1/8 tsp black pepper

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat sweet potato cubes dry after cutting.
  2. Toss cubes with oil, salt, cumin, chili powder and pepper until the seasoning coats all faces.
  3. Spread in a loose single layer in the basket and cook for 10 minutes. Shake to turn the cubes and separate any touching pieces.
  4. Cook for 8 to 12 minutes more until browned at the edges and a fork passes through the largest cube easily.
  5. Divide among 4 side portions and serve hot while the browned surfaces are still dry.