Ingredients
Scale
- 2 large sweet potatoes (scrubbed and cleaned)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon cornstarch (the secret to crispiness)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1 tablespoon chipotle peppers in adobo sauce (finely minced)
- 1 teaspoon lime juice
- 1/4 teaspoon honey or maple syrup (optional)
Instructions
- Prep and Cut the Potatoes: Start by washing your sweet potatoes thoroughly. Pat them completely dry with a paper towel; moisture is the enemy of crispiness. Slice each potato in half lengthwise, then slice each half into uniform wedges about 1/2 inch thick. Try to keep them similar in size so they cook at the same rate.
- Season the Wedges: Place the wedges in a large mixing bowl. Drizzle with oil and toss to coat every piece. In a small ramekin, whisk together the cornstarch, smoked paprika, garlic powder, salt, and pepper. Sprinkle this mixture over the potatoes and toss again until the wedges are evenly dusted with the spice blend.
- Air Fry to Perfection: Preheat your air fryer to 400°F (200°C) for 3 minutes. Arrange the wedges in the air fryer basket in a single layer. Do not overcrowd them; work in batches if necessary. Air fry for 12 to 15 minutes, shaking the basket halfway through the cooking time. The wedges are done when they are browned on the edges and tender in the center.
- Whisk the Chipotle Mayo: While the potatoes are frying, prepare the dipping sauce. In a small bowl, combine the mayonnaise, minced chipotle peppers, lime juice, and honey. Whisk until smooth. Adjust the heat by adding more chipotle sauce if you prefer a spicier kick.
- Plating: Remove the hot wedges from the air fryer and transfer them to a serving plate. Serve immediately while they are at their peak crunchiness, with a generous side of the chipotle mayo for dipping. Garnish with fresh cilantro or parsley if desired.
- Cook Time: 25 minutes