I used to bake sweet potatoes in the oven for nearly an hour. The air fryer cut that down to about 35 to 40 minutes — and the skin comes out crispier and the inside fluffier than the oven ever managed. I’m not going back.
There are two methods I use most often, depending on what I’m making: whole baked sweet potatoes and roasted sweet potato cubes. For whole sweet potatoes, I like to leave the skin on and load them up with toppings. For roasted cubes, I cook for caramelized edges and use them in grain bowls, hashes, or as a side dish.
Read next: Chart: How long to cook potatoes in an air fryer
At a glance
| Method | Temp | Time (min) | Best for |
|---|---|---|---|
| Whole baked | 400°F | 35 to 45 | Loaded sweet potatoes |
| 1-inch cubes, roasted | 380°F | 12 to 15 | Bowls, hashes, sides |
1. Whole baked sweet potatoes
Pick sweet potatoes that are roughly the same size and shape. Long and skinny works better than round and bulbous. Round ones tend to cook unevenly: the middle stays firm while the tapered ends overcook.
- Wash and scrub the sweet potatoes well, then pat dry.
- Pierce each one 5 or 6 times with a fork. This keeps them from bursting.
- Rub each potato with a thin coat of oil and then sprinkle with kosher salt. The oil crisps the skin and the salt sticks to the oil.
- Place the whole potatoes in a single layer in your air fryer basket, so they’re not touching.
- Cook at 400°F for 35 to 45 minutes, flipping once at the halfway point.
You’ll know they’re done when the skin looks wrinkled, caramelized juice has bubbled out from the fork holes, and a knife slides into the flesh easily. If the knife meets even a little resistance, keep cooking for another 3 to 5 minutes.
Slice the potatoes open, fluff their insides with a fork, and pile on toppings. My go-tos:
- Sour cream and chives
- Black beans, salsa, avocado, and queso fresco
- Leftover rotisserie chicken or pulled pork, cheddar cheese, and cilantro
- Brown butter, cinnamon, and a pinch of flaky salt
- Mini marshmallows, butter, and sugared pecans
2. Roasted sweet potato cubes
I make this when I want sweet potatoes as a quick side, on top of a grain bowl, or in a breakfast hash.
- Scrub the potatoes and cut them into 1-inch cubes.
- Pat the cubes dry.
- Toss the cubes with about 1 teaspoon of cornstarch per pound. You could skip this step, but the cornstarch helps them crisp up better.
- Drizzle the cubes with about 1 tablespoon of oil, then add seasonings. I like garlic salt, smoked paprika, and black pepper. Toss until evenly coated.
- Spread in a single layer in the basket and cook at 380°F for 12 to 15 minutes, shaking halfway through.
A lower temp (380°F instead of 400°F) keeps the natural sugars from burning before the inside is tender. If you want them softer, take them out at 12 minutes. For crispier edges, keep them cooking for 15 minutes.
Tips for success with air-fried sweet potatoes
- Don’t soak them. Soaking is a fries trick. It won’t help much for whole or cubed sweet potatoes.
- Don’t overcrowd the basket. Arrange potatoes in a single layer, with breathing room about each piece. Cook in batches if you have to.
- Adjust time as needed. Sweet potatoes vary in moisture and that can affect the cook time. You may need to adjust as you go. If they’re underdone, keep cooking for 3 to 5 minutes. If they’re not crisping, lower the temperature by 10°F and keep cooking.
That’s what you need to know about air-frying whole or diced sweet potatoes. Next up? Learn to make sweet potato fries like the best pub in town.
