Air fryer recipe · Sides
Cumin Sweet Potato Fries
Earthy sweet potato wedges with warm cumin and a whisper of smoky paprika.
- 30 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 100kcal
- 1.2 gprotein
- 16.4 gcarbs
- 3.7 gfat
- 2.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Sweet potatoes2 medium
- Cumin powder1 tsp
- Smoked paprika1/2 tsp
- Cornflour1.5 tbsp
- Oil1 tbsp
- Black saltto taste
Method
Slice into wedges
Scrub the sweet potatoes well and leave the skin on for extra fibre and bite. Cut them lengthwise into slim wedges of roughly equal thickness so they finish cooking at the same time.
Dust with starch
Pat the wedges dry with a towel to remove their natural surface moisture. Sprinkle the cornflour over them and toss thoroughly until each piece wears a thin pale coat, which crisps the naturally soft sweet potato.
Add the spices
Combine cumin, smoked paprika, and black salt in a small bowl and scatter half of it over the wedges along with the oil. Massage gently so the spices cling, reserving the remaining mix for a final flourish.
Air-fry until crisp
Lay the wedges in a single layer with a little space between them so hot air circulates. Air-fry at 190C for 16 minutes, turning them once at the halfway mark, then finish with the reserved spice blend while they steam.
