Air fryer recipe · Sides
Tandoori Sweet Potato Wedges
Caramel-edged sweet potato wedges balanced with smoky tandoori heat.
- 30 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 100kcal
- 2.7 gprotein
- 14.1 gcarbs
- 3.9 gfat
- 2.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Sweet potato2 medium
- Hung curd1/4 cup
- Tandoori masala1 tsp
- Smoked paprika1/2 tsp
- Chaat masala1/2 tsp
- Oil1 tbsp
Method
Cut even wedges
Scrub the sweet potatoes and cut them into thick lengthwise wedges, keeping the skin on for structure. Uniform thickness is the secret to wedges that cook at the same pace and finish together.
Soak away starch
Soak the wedges in cold water for 10 minutes, then drain and pat them completely dry. Rinsing off the surface starch is what lets the outsides crisp instead of steaming and going soft.
Coat lightly
Toss the dry wedges with the hung curd, tandoori masala, smoked paprika, chaat masala, salt and oil. Use a thin coat so the natural sugars can still caramelise into dark, sweet edges.
Preheat and space out
Preheat the basket to 200C and arrange the wedges in one layer with a gap between each. Stacked wedges turn soft, so work in batches if needed to give every piece room to crisp.
Air-fry till caramelised
Air-fry at 200C for 16 min, turning once midway. Look for dark, caramelised edges and a fork-soft, fluffy inside before serving. Turning once browns both faces evenly.
