18 Crispy Sweet Potato Air Fryer Recipes for Every Occasion

Craving crispy, golden sweet potatoes without the hassle of deep frying? You’re in luck! Whether you need a quick weeknight side, a cozy fall snack, or a show-stopping party appetizer, these 18 air fryer recipes have you covered. From savory to sweet—and everything in between—get ready to transform humble sweet potatoes into irresistible bites with minimal effort. Let’s dive in and find your next favorite dish!

Air Fryer Sweet Potato Fries

These sweet potato fries come out perfectly crispy on the outside, tender on the inside—no soggy fries here!

Ingredients:

• 2 medium sweet potatoes, cut into ¼-inch sticks
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat air fryer to 380°F for 3 minutes.
2. In a large bowl, toss sweet potatoes with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp salt, and ¼ tsp black pepper until evenly coated.
3. Arrange fries in a single layer in the air fryer basket (work in batches if needed). Air fry for 12–15 minutes, shaking the basket halfway, until edges are crispy and caramelized.

The smoky paprika and garlic powder add a savory depth that makes these fries totally addictive—you won’t miss the deep fryer!

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before drying and seasoning.

Sweet Potato Wedges with Garlic Aioli

These crispy sweet potato wedges are a game-changer—naturally sweet, perfectly spiced, and dunked in a creamy garlic aioli that’s downright addictive.

Ingredients

• 2 large sweet potatoes, scrubbed and cut into 1-inch wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 teaspoon lemon juice
• Pinch of salt

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potato wedges with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on the prepared sheet.
3. Bake for 25–30 minutes, flipping halfway, until wedges are crispy and caramelized at the edges.
4. Meanwhile, make the aioli: Stir together 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, and a pinch of salt in a small bowl. Refrigerate until serving.

The magic here? The smoky paprika plays up the sweetness of the potatoes, while the punchy aioli keeps you coming back for just one more wedge.

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking—pat them dry thoroughly!

Air Fryer Sweet Potato Cubes with Rosemary

These crispy-on-the-outside, tender-on-the-inside sweet potato cubes are a breeze to make and packed with cozy rosemary flavor—perfect for a quick side or snack.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp finely chopped fresh rosemary
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat air fryer to 400°F (200°C) for 3 minutes.
2. In a large bowl, toss sweet potato cubes with 2 tbsp olive oil, 1 tbsp rosemary, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange cubes in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F (200°C) for 12–15 minutes, shaking the basket halfway, until edges are caramelized and crispy.

The rosemary’s earthy aroma pairs magically with the sweet potatoes’ natural caramelization—no flipping required for even browning thanks to the air fryer’s circulation!

Tip: For extra crispiness, spritz the cubes lightly with oil before air frying.

Crispy Sweet Potato Chips

These sweet potato chips bake up perfectly crisp with just a hint of smoky spice—no deep-frying required!

Ingredients:

• 2 medium sweet potatoes (about 1 lb), scrubbed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt

Instructions:

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. Slice sweet potatoes into 1/8-inch-thick rounds using a mandoline or sharp knife. Pat dry with a towel to remove excess moisture.
3. In a large bowl, toss sweet potato slices with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
4. Arrange slices in a single layer on baking sheets (no overlapping!). Bake for 20 minutes, flip chips, then bake another 10–15 minutes until edges curl and centers are golden. Watch closely to prevent burning.

The magic here? A low-and-slow bake ensures shatter-crisp results without any sogginess. (Way better than store-bought!)

Tip: For extra crunch, let chips cool completely on the baking sheet—they’ll crisp up further as they sit.

Sweet Potato Hash Browns in the Air Fryer

Craving crispy hash browns without the grease? These air-fried sweet potato patties deliver all the crunch with minimal fuss—perfect for a quick breakfast or savory snack.

Ingredients:

• 2 medium sweet potatoes, peeled and shredded (about 3 cups)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch

Instructions:

1. Preheat air fryer to 380°F. Place shredded sweet potatoes in a clean kitchen towel and squeeze tightly to remove excess moisture.
2. In a large bowl, toss sweet potatoes with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp cornstarch until evenly coated.
3. Divide mixture into 4 equal portions and shape into 1/2-inch-thick patties. Arrange in the air fryer basket in a single layer (work in batches if needed).
4. Air fry for 12–14 minutes, flipping halfway, until edges are deeply golden and centers are tender.

The cornstarch works magic here, giving these hash browns a satisfying crunch that holds up to dipping in hot sauce or yogurt.

Tip: For extra crispiness, spritz the patties lightly with oil before air frying.

Air Fryer Sweet Potato Tots

These crispy, golden tots pack all the cozy sweetness of roasted sweet potatoes into a bite-sized snack—perfect for dipping or devouring straight from the basket!

Ingredients

• 2 medium sweet potatoes (about 1 lb), peeled
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Grate the sweet potatoes on the large holes of a box grater. Wrap the shreds in a clean kitchen towel and squeeze tightly to remove excess moisture.
2. In a bowl, toss the sweet potatoes with 1 tbsp cornstarch, 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Roll tablespoon-sized portions of the mixture into compact cylinders (like classic tots). Arrange in a single layer in the air fryer basket, leaving space between each.
4. Air fry at 400°F for 12–14 minutes, flipping halfway, until deeply golden and crisp. Serve warm.

The cornstarch works magic here, giving these tots an extra-crunchy exterior while keeping the centers tender—no deep fryer required!

Tip: For extra crispiness, spritz the tots lightly with oil before air frying.

Spicy Sweet Potato Sticks

These crispy, spicy-sweet potato sticks are the perfect upgrade to your snack game—packed with smoky heat and just the right amount of crunch.

Ingredients:

• 2 large sweet potatoes, cut into 1/4-inch sticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp salt
• 1 tbsp honey

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss sweet potato sticks with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp cayenne, and 1/2 tsp salt. Sprinkle over the potatoes and toss again.
4. Spread in a single layer on the baking sheet. Bake for 20 minutes, flip, then bake another 10–15 minutes until crispy and caramelized at the edges.
5. Drizzle with 1 tbsp honey right after pulling them from the oven.

The honey glaze clings to the smoky spices, creating a sticky, finger-licking finish that’s impossible to resist.

Tip: For extra crispiness, soak the cut sweet potatoes in cold water for 30 minutes before baking—this removes excess starch!

Sweet Potato and Kale Fritters

These crispy Sweet Potato and Kale Fritters are packed with earthy sweetness and a satisfying crunch—perfect for a quick lunch or a veggie-packed side.

• 2 cups grated sweet potato (about 1 medium)
• 1 cup finely chopped kale, stems removed
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp olive oil, for frying

1. In a large bowl, combine sweet potato, kale, Parmesan, egg, flour, garlic powder, smoked paprika, and salt. Mix until evenly coated.
2. Heat olive oil in a skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly with a spatula.
3. Cook for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

The smoky paprika and Parmesan add depth to these fritters, while the kale keeps them fresh and vibrant. Serve with a dollop of Greek yogurt or your favorite dipping sauce!

Tip: For extra crispiness, press the fritters firmly in the pan and avoid overcrowding—they’ll brown better with space.

Air Fryer Sweet Potato Rounds with Parmesan

These crispy, cheesy sweet potato rounds are a game-changer—ready in minutes and packed with savory-sweet flavor.

Ingredients:

• 2 medium sweet potatoes, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Toss sweet potato rounds with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Arrange rounds in a single layer in the air fryer basket (work in batches if needed). Air fry at 375°F for 12–15 minutes, flipping halfway, until edges are crispy.
3. Sprinkle 1/4 cup Parmesan over the rounds during the last 2 minutes of cooking, letting it melt slightly.
4. Garnish with 1 tbsp fresh parsley (if using) and serve warm.

The Parmesan forms a golden crust while the centers stay tender—a perfect contrast in every bite.

Tip: For extra crispiness, soak the sweet potato slices in cold water for 10 minutes before patting dry and seasoning.

Sweet Potato and Black Bean Taquitos

These crispy Sweet Potato and Black Bean Taquitos are a crowd-pleasing twist on classic rolled tacos—packed with smoky-spiced filling and perfect for dipping!

• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 12 corn tortillas
• 1/2 cup crumbled cotija cheese (or feta)
• Avocado oil spray (or neutral oil)

1. Preheat oven to 400°F. Toss sweet potatoes with olive oil, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Roast on a parchment-lined sheet for 25 minutes until tender.
2. Mash roasted sweet potatoes in a bowl, then stir in black beans and cotija cheese.
3. Warm tortillas in a dry skillet for 10 seconds per side to soften. Divide filling among tortillas, roll tightly, and place seam-side down on a greased baking sheet. Lightly spray taquitos with avocado oil.
4. Bake for 15–18 minutes until golden and crisp. Serve with lime crema or salsa.

The contrast of creamy sweet potatoes, earthy beans, and crispy tortillas makes these taquitos irresistible—plus, they freeze beautifully for quick snacks!

Tip: If tortillas crack while rolling, wrap them in a damp towel and microwave for 30 seconds to soften.

Air Fryer Sweet Potato Mash Bowls

These cozy bowls combine creamy sweet potato mash with crispy toppings for the ultimate texture contrast—all made effortlessly in your air fryer!

Ingredients:

• 2 medium sweet potatoes (about 1 lb total), peeled and cubed
• 2 tbsp unsalted butter, melted
• 2 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped pecans
• 1 tbsp olive oil

Instructions:

1. Toss sweet potatoes with 1 tbsp olive oil and air fry at 380°F for 15 minutes, shaking halfway, until fork-tender.
2. Transfer potatoes to a bowl and mash with 2 tbsp melted butter, 2 tbsp maple syrup, 1/2 tsp cinnamon, and 1/4 tsp salt until smooth.
3. In the same air fryer basket, toss 1/4 cup pecans with a pinch of salt and air fry at 350°F for 3 minutes until fragrant.
4. Divide mash into bowls and top with toasted pecans. Drizzle with extra maple syrup if desired.

The air fryer gives the pecans a toasty crunch while keeping the mash luxuriously creamy—no stovetop required!

Tip: For extra richness, stir a spoonful of cream cheese into the mash before topping.

Sweet Potato and Zucchini Fritters

These crispy, veggie-packed fritters are a sneaky way to get your greens (and oranges!) while keeping things irresistibly crunchy.

Ingredients:

• 1 medium sweet potato, peeled and grated (about 2 cups)
• 1 medium zucchini, grated (about 1 1/2 cups)
• 1/4 cup finely diced red onion
• 2 large eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1/4 cup sour cream or Greek yogurt (for serving, optional)

Instructions:

1. Prep veggies: Place grated sweet potato and zucchini in a clean kitchen towel. Squeeze firmly to remove excess moisture.
2. Mix batter: In a large bowl, combine the veggies, red onion, eggs, flour, garlic powder, smoked paprika, salt, and black pepper. Stir until evenly coated.
3. Cook fritters: Heat olive oil in a large skillet over medium heat. Scoop 1/4 cup portions of the mixture into the pan, flattening slightly with a spatula. Cook for 3–4 minutes per side until deeply golden and crisp.
4. Drain: Transfer fritters to a paper towel-lined plate to absorb any excess oil.

The magic here? The sweet potato caramelizes beautifully while the zucchini keeps the centers tender—no soggy middles! Serve with a dollop of cool sour cream to balance the smokiness.

Tip: For extra-crispy edges, press the fritters thinner and don’t overcrowd the pan.

Cinnamon Sugar Sweet Potato Slices

These crispy-edged, caramelized sweet potato slices are like autumn’s answer to potato chips—naturally sweet, warmly spiced, and impossible to stop nibbling.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), scrubbed and sliced into 1/4-inch rounds
• 2 tbsp melted butter
• 1 tbsp olive oil
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tbsp melted butter and 1 tbsp olive oil. Brush both sides of the sweet potato slices with the mixture and arrange in a single layer on the baking sheet.
3. In another bowl, mix 2 tbsp sugar, 1 tsp cinnamon, and 1/4 tsp salt. Sprinkle evenly over the slices.
4. Bake for 20 minutes, flip the slices, then bake another 10–15 minutes until deeply caramelized at the edges.

The magic here? The sugar melts into a glossy, crackly crust while the centers stay tender—perfect for dipping in yogurt or eating straight off the tray.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Air Fryer Sweet Potato and Bacon Bites

These crispy-sweet bites are the perfect balance of smoky bacon and caramelized sweet potato—ideal for game day or a quick snack.

Ingredients:

• 1 large sweet potato, peeled and cut into 1-inch cubes
• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup (optional, for drizzling)

Instructions:

1. Toss the sweet potato cubes with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the sweet potatoes in a single layer in the air fryer basket. Air fry at 400°F for 10 minutes, shaking halfway.
3. Add the chopped bacon to the basket, tossing with the sweet potatoes. Cook for another 8–10 minutes until the bacon is crispy and the sweet potatoes are tender.
4. Drizzle with 1 tbsp maple syrup (if using) and toss gently before serving.

The magic here? The bacon fat renders onto the sweet potatoes, creating an irresistible crispy-chewy texture.

Tip: For extra crunch, let the bites sit in the air fryer for 2–3 minutes after cooking—they’ll crisp up even more!

Sweet Potato and Chickpea Patties

These crispy-on-the-outside, tender-on-the-inside patties are packed with earthy sweetness and protein—perfect for a hearty veggie burger or a flavorful side!

Ingredients:

• 1 large sweet potato (about 1 1/2 cups mashed)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup breadcrumbs
• 1 tbsp olive oil (plus extra for frying)

Instructions:

1. Pierce the sweet potato with a fork and microwave for 5–7 minutes until tender. Let cool slightly, then peel and mash in a large bowl.
2. Add the chickpeas to the bowl and roughly mash with a fork (some chunks are okay). Stir in the red onion, cilantro, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1/3 cup breadcrumbs until combined.
3. Shape the mixture into 6 equal patties (about 1/2-inch thick). Heat 1 tbsp olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side until deeply golden and crisp.

The secret here? Smoked paprika adds a subtle depth that makes these patties taste like they’ve been grilled—even when pan-fried!

Tip: For extra crispiness, refrigerate the shaped patties for 20 minutes before cooking.

Herb-Roasted Sweet Potato Medallions

These golden, crispy-edged sweet potato medallions are tossed in a fragrant herb blend for a simple yet impressive side dish.

Ingredients:

• 2 large sweet potatoes, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato rounds with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange in a single layer on the baking sheet. Roast for 20 minutes, flip each medallion, then bake another 10 minutes until caramelized at the edges.
4. Sprinkle with 1 tbsp fresh parsley before serving.

The smoky paprika and thyme create a savory contrast to the potatoes’ natural sweetness, while roasting at high heat guarantees those crave-worthy crispy edges.

Tip: For extra crunch, broil for 1-2 minutes at the end—just keep an eye on them!

Sweet Potato and Spinach Egg Muffins

These savory egg muffins pack a nutritious punch with sweet potatoes and spinach, making them perfect for meal prep or a grab-and-go breakfast.

Ingredients:

• 1 cup peeled and diced sweet potato (1/4-inch cubes)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup fresh spinach, roughly chopped
• 6 large eggs
• 1/4 cup shredded cheddar cheese
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Grease a 6-cup muffin tin or line with silicone liners.
2. Toss sweet potato with olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 15 minutes until tender. Let cool slightly.
3. Divide roasted sweet potato and spinach evenly among muffin cups.
4. In a bowl, whisk eggs, remaining 1/4 tsp salt, garlic powder, and cheddar cheese. Pour mixture over the veggies, filling each cup 3/4 full.
5. Bake for 18–20 minutes until eggs are set and tops are lightly golden. Cool for 5 minutes before removing.

The sweet potato adds a subtle caramelized sweetness that balances beautifully with the earthy spinach and melty cheese—no bland egg muffins here!

Tip: For extra flavor, swap cheddar for feta or sprinkle with smoked paprika before baking.

Air Fryer Sweet Potato and Apple Skewers

These skewers are a sweet-savory dream, with caramelized edges and a hint of warm spice—perfect for a quick side or snack.

Ingredients:

• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 large apple (Honeycrisp or Fuji), cored and cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. Preheat air fryer to 375°F. Soak wooden skewers in water for 10 minutes (if using).
2. In a bowl, toss sweet potato and apple with 2 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
3. Thread the sweet potato and apple alternately onto skewers, leaving a little space between pieces.
4. Arrange skewers in a single layer in the air fryer basket. Cook for 12–14 minutes, flipping halfway, until the sweet potatoes are tender and the apples are lightly caramelized.

The maple glaze crisps up into a sticky-sweet crust, while the apples stay juicy—a combo that’ll have you sneaking extras straight from the basket.

Tip: For extra crunch, sprinkle with chopped pecans after cooking.

Conclusion

With 18 crispy, flavorful sweet potato air fryer recipes, there’s something here for every craving—whether it’s a quick snack or a show-stopping side. We hope you find a new favorite! Don’t forget to share your top picks in the comments and pin this roundup for later. Happy air frying!