22 Delicious Sweet Potato Air Fryer Recipes for Healthy Snacking

Sweet potatoes are the unsung heroes of healthy snacking, and when you toss them into an air fryer, magic happens! Whether you’re craving something crispy, sweet, or savory, our roundup of 22 delicious sweet potato air fryer recipes has got you covered. Perfect for busy weeknights or lazy weekends, these recipes promise maximum flavor with minimal fuss. Let’s dive into the world of guilt-free, air-fried goodness!

Crispy Air Fryer Sweet Potato Fries

Zesty and vibrant, these Crispy Air Fryer Sweet Potato Fries are a testament to how simple ingredients can transform into something extraordinary. Perfectly golden and irresistibly crunchy, they’re a healthier twist on a classic favorite that doesn’t skimp on flavor.

Ingredients

• 2 medium sweet potatoes, peeled and cut into 1/4-inch sticks (I find this thickness ensures a crispy exterior with a tender interior.)
• 1 tablespoon extra virgin olive oil (My go-to for its fruity notes that complement the sweetness of the potatoes.)
• 1/2 teaspoon smoked paprika (Adds a subtle depth that’s just magical.)
• 1/4 teaspoon garlic powder (For that hint of savoriness.)
• 1/4 teaspoon sea salt (A fine grind distributes evenly for consistent flavor.)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes. This ensures a hot start for maximum crispiness.
2. In a large bowl, toss the sweet potato sticks with olive oil, smoked paprika, garlic powder, and sea salt until evenly coated. Tip: Use your hands to massage the oil and spices into the fries for thorough coverage.
3. Arrange the fries in a single layer in the air fryer basket, ensuring they’re not touching. This allows hot air to circulate freely, crisping them evenly.
4. Air fry at 380°F for 12 minutes, shaking the basket halfway through. Tip: Keep an eye on them after the 10-minute mark to prevent over-browning.
5. Once golden and crispy, transfer the fries to a serving plate immediately to stop the cooking process. Tip: Letting them sit in the basket can lead to sogginess.

With their caramelized edges and fluffy centers, these fries are a delightful contrast of textures. Serve them alongside a creamy avocado dip or sprinkle with fresh herbs for an elegant touch.

Sweet Potato Air Fryer Hash Browns

Golden and crisp, these Sweet Potato Air Fryer Hash Browns are a delightful twist on the classic breakfast side, offering a healthier alternative without sacrificing flavor or texture. Perfectly seasoned and cooked to perfection, they’re a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 2 medium sweet potatoes, peeled and grated (about 2 cups) – I find the texture is best when grated by hand.
• 1 tablespoon extra virgin olive oil – my go-to for its fruity notes.
• 1/2 teaspoon garlic powder – for a subtle, aromatic kick.
• 1/2 teaspoon smoked paprika – adds a deep, smoky flavor.
• 1/4 teaspoon salt – just enough to enhance the natural sweetness.
• 1/4 teaspoon black pepper – freshly ground for the best taste.

Instructions

1. Preheat your air fryer to 380°F for 5 minutes to ensure it’s hot and ready.
2. In a large bowl, combine the grated sweet potatoes, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss until the sweet potatoes are evenly coated.
3. Lightly spray the air fryer basket with cooking spray to prevent sticking.
4. Spread the sweet potato mixture in an even layer in the air fryer basket, ensuring not to overcrowd for maximum crispiness.
5. Air fry at 380°F for 10 minutes, then flip the hash browns to ensure even cooking.
6. Continue to air fry for another 5-10 minutes, or until the hash browns are golden brown and crispy on the edges.
7. Remove from the air fryer and let them sit for a minute to crisp up even more before serving.

Delightfully crispy on the outside with a tender, sweet interior, these hash browns are a versatile dish that pairs beautifully with a sunny-side-up egg or as a standalone snack. For an extra touch of elegance, serve them with a dollop of crème fraîche and a sprinkle of chives.

Air Fryer Sweet Potato Cubes with Cinnamon

Lusciously golden and subtly spiced, these Air Fryer Sweet Potato Cubes with Cinnamon are a testament to how simple ingredients can transform into a dish that’s both nourishing and indulgent. Perfect for a cozy breakfast side or a wholesome snack, they’re a delightful way to enjoy the natural sweetness of sweet potatoes with a warm, aromatic twist.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (I find the uniformity ensures even cooking)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 tablespoon ground cinnamon (for that unmistakable warmth)
• 1/2 teaspoon sea salt (to balance the sweetness)

Instructions

1. Preheat your air fryer to 400°F for 5 minutes. This ensures a hot start for crispy edges.
2. In a large bowl, toss the sweet potato cubes with extra virgin olive oil, ground cinnamon, and sea salt until evenly coated. Tip: A gentle hand ensures the cubes don’t break apart.
3. Arrange the cubes in a single layer in the air fryer basket, avoiding overlap. This promotes even air circulation for uniform crispness.
4. Air fry at 400°F for 15 minutes, shaking the basket halfway through. Tip: The shake is crucial for preventing any sticking and ensuring all sides get golden.
5. Check for doneness by piercing a cube with a fork; it should glide through effortlessly. If needed, air fry for an additional 2-3 minutes.

Crisp on the outside yet tender within, these cinnamon-kissed sweet potato cubes carry a caramelized sweetness that’s irresistible. Serve them atop a bowl of creamy Greek yogurt for a breakfast that feels like dessert, or alongside a drizzle of maple syrup for an extra touch of decadence.

Spicy Air Fryer Sweet Potato Chips

Savory and crisp, these Spicy Air Fryer Sweet Potato Chips are a testament to how simple ingredients can transform into something extraordinary with just a bit of heat and spice.

Ingredients

• 2 medium sweet potatoes, thinly sliced (I love using a mandoline for uniform thickness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp smoked paprika (for that deep, smoky flavor)
• 1/4 tsp cayenne pepper (adjust based on your heat preference)
• 1/2 tsp sea salt (I prefer the crunch and clean taste of sea salt)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes to ensure it’s hot and ready.
2. In a large bowl, toss the sweet potato slices with extra virgin olive oil until evenly coated.
3. Sprinkle the smoked paprika, cayenne pepper, and sea salt over the slices, tossing again to distribute the spices evenly.
4. Arrange the slices in a single layer in the air fryer basket, ensuring they don’t overlap for maximum crispiness.
5. Air fry at 380°F for 12 minutes, flipping the slices halfway through to ensure even cooking.
6. Check for doneness at the 10-minute mark; the chips should be golden and crisp.
7. Let the chips cool for 2 minutes in the basket before serving to allow them to crisp up further.

Unbelievably crunchy with a perfect balance of sweetness and heat, these chips are fantastic on their own or paired with a cool, creamy dip for contrast.

Air Fryer Sweet Potato Wedges with Garlic Aioli

Delightfully crisp on the outside yet tender within, these air fryer sweet potato wedges are a testament to the magic of simple ingredients transformed. Paired with a creamy garlic aioli, they’re a versatile side or snack that’s as nutritious as it is indulgent.

Ingredients

• 2 medium sweet potatoes, scrubbed and cut into wedges (I leave the skin on for extra texture and nutrients)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 teaspoon smoked paprika (for a subtle depth)
• 1/2 teaspoon sea salt (I prefer the crunch of flaky sea salt here)
• 1/4 teaspoon black pepper, freshly ground
• 1/2 cup mayonnaise (for the aioli, I opt for full-fat for richness)
• 2 cloves garlic, minced (the fresher, the better for that punchy flavor)
• 1 tablespoon lemon juice (a squeeze of fresh lemon brightens the aioli beautifully)

Instructions

1. Preheat your air fryer to 400°F for 5 minutes to ensure it’s perfectly heated for crispy wedges.
2. In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Arrange the wedges in a single layer in the air fryer basket, ensuring they’re not touching for optimal crispiness.
4. Air fry at 400°F for 15 minutes, flipping the wedges halfway through, until they’re golden and fork-tender.
5. While the wedges cook, prepare the garlic aioli by whisking together mayonnaise, minced garlic, and lemon juice in a small bowl until smooth.
6. Let the wedges cool for a minute before serving to allow them to crisp up further.

Nowhere does the humble sweet potato shine brighter than in these wedges, with their caramelized edges and fluffy centers. The garlic aioli adds a luxurious contrast, making them irresistible whether served alongside a gourmet burger or as the star of a casual appetizer spread.

Sweet Potato Air Fryer Tots

Lusciously golden and irresistibly crispy, these Sweet Potato Air Fryer Tots are a modern twist on a classic favorite, offering a healthier alternative without sacrificing flavor or texture.

Ingredients

• 2 medium sweet potatoes, peeled and grated (about 2 cups) – I find the grating process therapeutic, but a food processor works wonders too.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/2 tsp garlic powder – for that subtle kick.
• 1/2 tsp smoked paprika – adds a lovely depth.
• 1/4 tsp salt – just enough to enhance the natural sweetness.
• 1/4 cup all-purpose flour – helps bind the tots beautifully.

Instructions

1. Preheat your air fryer to 400°F for 5 minutes. This ensures a crispy exterior.
2. In a large bowl, combine the grated sweet potatoes, olive oil, garlic powder, smoked paprika, and salt. Mix until evenly coated. Tip: Letting the mixture sit for 5 minutes helps the flavors meld.
3. Sprinkle the flour over the sweet potato mixture and stir until just combined. The flour acts as a binder, so don’t overmix.
4. Shape the mixture into small tots, about 1 tablespoon each. Packing them tightly ensures they hold together during cooking.
5. Arrange the tots in the air fryer basket in a single layer, ensuring they don’t touch. This allows for even crisping.
6. Air fry at 400°F for 12 minutes, flipping halfway through, until golden and crispy. Tip: Check at the 10-minute mark to prevent over-browning.

Yielded with a satisfying crunch on the outside and a tender, sweet interior, these tots are perfect as a snack or alongside a creamy dipping sauce. Try serving them with a spicy aioli for an extra flavor boost.

Air Fryer Sweet Potato and Kale Chips

Kaleidoscopic in color and bursting with flavor, these Air Fryer Sweet Potato and Kale Chips are a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for snacking or as a sophisticated side, they’re a crunchy, healthy delight that’s as easy to make as it is delicious.

Ingredients

• 1 large sweet potato, thinly sliced (I love using a mandoline for uniform thickness)
• 2 cups kale, stems removed and torn into bite-sized pieces (curly kale adds a lovely texture)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1/2 teaspoon sea salt (flaky salt adds a nice crunch)
• 1/4 teaspoon smoked paprika (for a hint of warmth)

Instructions

1. Preheat your air fryer to 375°F for 5 minutes to ensure it’s perfectly heated.
2. In a large bowl, toss the sweet potato slices with 1 tablespoon of olive oil, ensuring each slice is lightly coated.
3. Arrange the sweet potato slices in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
4. Air fry for 10 minutes, flipping halfway through, until the edges are crispy and golden.
5. While the sweet potatoes cook, toss the kale pieces with the remaining olive oil, sea salt, and smoked paprika in the same bowl.
6. After removing the sweet potatoes, add the kale to the air fryer basket in a single layer.
7. Air fry the kale at 375°F for 3-4 minutes, until crisp but not browned.
8. Combine the sweet potato and kale chips in a serving bowl, adjusting the seasoning if desired.

Here, the sweet potatoes offer a delicate sweetness and crispness, while the kale brings a earthy, slightly bitter contrast. Serve them alongside a creamy dip or atop a grain bowl for an unexpected crunch.

Maple Glazed Air Fryer Sweet Potatoes

Savory and sweet harmonize beautifully in this dish, where the natural richness of sweet potatoes meets the luxurious depth of maple syrup, all crisped to perfection in the air fryer.

Ingredients

• 2 medium sweet potatoes, peeled and cubed (I find that cutting them into 1-inch cubes ensures even cooking)
• 2 tablespoons pure maple syrup (the darker, the better for a robust flavor)
• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1/2 teaspoon ground cinnamon (a warm spice that complements the maple beautifully)
• 1/4 teaspoon sea salt (to balance the sweetness)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes to ensure it’s hot and ready for even cooking.
2. In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, cinnamon, and sea salt until evenly coated. Tip: Letting them sit for a minute helps the flavors meld.
3. Arrange the sweet potatoes in a single layer in the air fryer basket, ensuring they’re not overcrowded to allow for crispiness. Tip: Work in batches if necessary for the best texture.
4. Air fry at 380°F for 15 minutes, shaking the basket halfway through to promote even browning. Tip: Keep an eye on them in the last few minutes to prevent over-browning.
5. Once the sweet potatoes are fork-tender and caramelized on the edges, remove them from the air fryer.

Each bite offers a delightful contrast between the crispy exterior and the soft, creamy interior, with the maple glaze adding a glossy, sweet finish. Serve them as a side dish that steals the show or atop a bed of greens for a hearty salad.

Air Fryer Sweet Potato Rounds with Avocado

Savory meets sweet in this effortlessly chic dish, where crispy air-fried sweet potato rounds meet the creamy richness of avocado, creating a harmony of textures and flavors that’s both nourishing and indulgent.

Ingredients

• 2 medium sweet potatoes, sliced into 1/4-inch rounds (I find organic sweet potatoes have the best flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp sea salt (a flaky variety adds a nice crunch)
• 1/2 tsp smoked paprika (for that subtle smokiness)
• 1 ripe avocado, sliced (look for one that’s just soft to the touch)
• 1 tbsp fresh lime juice (to brighten up the dish)
• Fresh cilantro leaves, for garnish (because a pop of green makes everything better)

Instructions

1. Preheat your air fryer to 400°F for 5 minutes to ensure it’s perfectly heated for crispy rounds.
2. In a large bowl, toss the sweet potato rounds with olive oil, sea salt, and smoked paprika until evenly coated. This ensures every bite is flavorful.
3. Arrange the rounds in a single layer in the air fryer basket, avoiding overlap for even cooking. You might need to do this in batches.
4. Air fry for 12 minutes, flipping halfway through, until the rounds are golden and crispy on the edges.
5. While the sweet potatoes cook, gently toss the avocado slices with lime juice to prevent browning and add a zesty flavor.
6. Once the sweet potato rounds are done, let them cool for a minute to achieve the perfect crispness.
7. Arrange the rounds on a serving platter, top with avocado slices, and garnish with cilantro leaves for a fresh finish.

Every bite offers a delightful contrast between the crispy sweetness of the potatoes and the buttery smoothness of the avocado, making it a perfect appetizer or light meal. For an extra touch of elegance, drizzle with a bit of honey or sprinkle with chili flakes before serving.

Sweet Potato Air Fryer Nachos

Masterfully blending the rustic charm of sweet potatoes with the modern convenience of an air fryer, these nachos are a testament to how simple ingredients can transform into a dish of extraordinary flavor and texture. Perfect for those who cherish both health and indulgence, this recipe promises a delightful crunch with every bite.

Ingredients

• 2 medium sweet potatoes, thinly sliced (I find a mandoline slicer achieves the perfect thickness for even cooking)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp smoked paprika (for that irresistible smoky depth)
• 1/4 tsp garlic powder (a little goes a long way in elevating the flavors)
• 1/4 tsp sea salt (I prefer the subtle crunch and clean taste of sea salt)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/4 cup black beans, rinsed and drained (for a protein-packed punch)
• 2 tbsp chopped fresh cilantro (adds a bright, fresh contrast)
• 1/4 cup diced avocado (for creaminess that balances the crunch)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes to ensure it’s perfectly heated for crispy results.
2. In a large bowl, toss the sweet potato slices with olive oil, smoked paprika, garlic powder, and sea salt until evenly coated.
3. Arrange the slices in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
4. Air fry for 12 minutes, flipping halfway through, until the edges are crispy and golden.
5. Sprinkle the shredded cheddar cheese and black beans over the sweet potatoes in the last 2 minutes of cooking, allowing the cheese to melt beautifully.
6. Garnish with chopped cilantro and diced avocado immediately after removing from the air fryer.

Layers of crispy sweet potatoes meld with the gooey cheese and creamy avocado, creating a symphony of textures and flavors. Serve these nachos straight from the air fryer for an unbeatable warmth and crunch, or pair with a cool, tangy yogurt dip for a delightful contrast.

Air Fryer Sweet Potato and Black Bean Taquitos

Mouthwatering and effortlessly chic, these Air Fryer Sweet Potato and Black Bean Taquitos marry the earthy sweetness of roasted sweet potatoes with the hearty depth of black beans, all wrapped in a crispy tortilla shell. Perfect for a quick weeknight dinner or as a crowd-pleasing appetizer, they’re a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (I find the smaller cubes roast more evenly)
• 1 can (15 oz) black beans, drained and rinsed (look for low-sodium if you’re watching your salt intake)
• 1/2 cup shredded Monterey Jack cheese (sharp cheddar works beautifully too)
• 1 tsp ground cumin (toasted cumin seeds, ground at home, elevate the flavor)
• 1/2 tsp smoked paprika (this adds a subtle smokiness that’s irresistible)
• 8 small flour tortillas (corn tortillas are a great gluten-free option)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Preheat your air fryer to 370°F. This ensures a crispy exterior without overcooking the filling.
2. Toss the sweet potato cubes with olive oil, cumin, smoked paprika, and salt. Spread them in the air fryer basket in a single layer. Air fry for 15 minutes, shaking the basket halfway through, until tender and slightly caramelized.
3. In a large bowl, gently mash the black beans, leaving some whole for texture. Stir in the roasted sweet potatoes and shredded cheese until well combined.
4. Warm the tortillas for about 30 seconds in the microwave to make them pliable. Spoon about 1/4 cup of the filling onto each tortilla, roll tightly, and secure with a toothpick if necessary.
5. Lightly spray the taquitos with olive oil and air fry at 370°F for 6-8 minutes, turning halfway, until golden and crisp.

Unbelievably crisp on the outside with a soft, flavorful filling, these taquitos are a delightful contrast of textures. Serve them with a side of creamy avocado crema or a vibrant salsa verde for dipping, and watch them disappear before your eyes.

Herbed Air Fryer Sweet Potato Slices

Zesty and vibrant, these Herbed Air Fryer Sweet Potato Slices are a testament to how simple ingredients can transform into a dish that’s both nourishing and indulgent. Perfectly crisp edges meet tender centers, all while being lightly kissed by a blend of aromatic herbs.

Ingredients

• 2 medium sweet potatoes, sliced into 1/4-inch rounds (I find this thickness ensures a crispy exterior without sacrificing the fluffy interior)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 teaspoon garlic powder (for that irresistible depth)
• 1 teaspoon dried rosemary (crushed between your fingers to release its oils)
• 1/2 teaspoon sea salt (I prefer the subtle crunch of flaky sea salt here)
• 1/4 teaspoon black pepper (freshly ground, for a bit of heat)

Instructions

1. Preheat your air fryer to 380°F for 5 minutes. This ensures even cooking from the start.
2. In a large bowl, toss the sweet potato slices with olive oil until evenly coated. The oil helps the spices adhere and promotes browning.
3. Sprinkle the garlic powder, rosemary, salt, and pepper over the slices. Toss again to distribute the herbs and spices evenly.
4. Arrange the slices in a single layer in the air fryer basket, ensuring they don’t overlap. This guarantees each slice gets crispy.
5. Air fry for 12 minutes, flipping the slices halfway through. Keep an eye on them after the flip to prevent over-browning.
6. Remove the slices from the air fryer and let them rest for 2 minutes. This brief rest allows them to crisp up further.

Perfectly golden and herb-speckled, these sweet potato slices offer a delightful contrast of textures. Serve them atop a creamy hummus for a snack that’s as visually appealing as it is delicious, or alongside your favorite protein for a well-rounded meal.

Sweet Potato Air Fryer Fritters

Perfectly crisp on the outside yet tender within, these Sweet Potato Air Fryer Fritters are a delightful twist on a classic comfort food, offering a healthier alternative without sacrificing flavor or texture.

Ingredients

• 2 medium sweet potatoes, peeled and grated (about 2 cups) – I find the texture just right when grated by hand.
• 1 large egg, beaten – Room temperature eggs blend more smoothly into the mixture.
• 1/4 cup all-purpose flour – For a gluten-free version, almond flour works beautifully.
• 1/2 tsp garlic powder – A little goes a long way to elevate the flavors.
• 1/2 tsp smoked paprika – My secret ingredient for a subtle, smoky depth.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes and health benefits.
• 1/4 tsp salt – Just enough to enhance the natural sweetness of the potatoes.

Instructions

1. Preheat your air fryer to 375°F for 5 minutes to ensure it’s perfectly heated for crispy fritters.
2. In a large bowl, combine the grated sweet potatoes, beaten egg, flour, garlic powder, smoked paprika, and salt. Mix until all ingredients are evenly distributed.
3. Form the mixture into small patties, about 2 inches in diameter. The key is to pack them just enough to hold together without being too dense.
4. Lightly brush both sides of each patty with extra virgin olive oil. This step is crucial for achieving that golden, crispy exterior.
5. Place the patties in the air fryer basket in a single layer, ensuring they don’t touch. Air fry for 10 minutes, then flip and cook for another 5 minutes until golden and crisp.
6. Remove the fritters from the air fryer and let them rest for a couple of minutes. This brief rest allows them to firm up slightly, making them easier to handle.

Now, these fritters boast a delightful contrast of textures—crispy edges giving way to a soft, flavorful center. Serve them atop a bed of arugula with a dollop of Greek yogurt for a light lunch, or as a savory side to your favorite protein.

Air Fryer Sweet Potato and Apple Slices

Harvesting the essence of autumn, this dish combines the earthy sweetness of sweet potatoes with the crisp tartness of apples, all transformed into a delightful snack or side through the magic of air frying. Perfect for those seeking a healthier alternative without sacrificing flavor or texture.

Ingredients

• 1 large sweet potato, peeled and sliced into 1/4-inch rounds (I find the uniformity ensures even cooking)
• 1 medium apple, cored and sliced into 1/4-inch wedges (Honeycrisp adds a lovely sweetness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp ground cinnamon (for that warm, spicy kick)
• 1/2 tsp sea salt (to elevate the natural flavors)

Instructions

1. Preheat your air fryer to 380°F for 3 minutes, ensuring it’s hot enough to crisp the edges beautifully.
2. In a large bowl, gently toss the sweet potato and apple slices with olive oil, cinnamon, and sea salt until evenly coated. Tip: Use your hands for this step to ensure every slice gets a light, even coat.
3. Arrange the slices in a single layer in the air fryer basket, avoiding overlap to promote even air circulation. You may need to cook in batches.
4. Air fry at 380°F for 12 minutes, flipping the slices halfway through, until they’re golden and crispy on the edges. Tip: Keep an eye on them after the 10-minute mark to prevent over-browning.
5. Let the slices cool for 2 minutes on a wire rack to crisp up further before serving. Tip: This brief resting period makes all the difference in texture.

Zesty and vibrant, these air fryer sweet potato and apple slices offer a delightful contrast between the crispy exterior and tender interior. Serve them as a standalone snack, or layer them over a bed of greens for a salad that sings with autumnal flavors.

Sweet Potato Air Fryer Pancakes

Harnessing the humble sweet potato’s natural sweetness and vibrant hue, these air fryer pancakes offer a delightful twist on the breakfast classic, marrying healthful ingredients with the convenience of modern cooking.

Ingredients

• 1 cup mashed sweet potato (I love using leftovers from last night’s dinner for this)
• 1 cup all-purpose flour (for a gluten-free version, almond flour works beautifully)
• 2 tbsp maple syrup (the real deal, please—none of that imitation stuff)
• 1 tsp baking powder (this is the secret to fluffy pancakes)
• 1/2 tsp cinnamon (a dash more if you’re feeling adventurous)
• 1/4 tsp salt (just enough to balance the sweetness)
• 1 large egg, room temperature (it blends smoother when not cold)
• 1/2 cup milk (whole milk gives the richest texture)
• 1 tbsp melted butter (unsalted, so you control the saltiness)

Instructions

1. In a large bowl, whisk together the mashed sweet potato, egg, milk, and melted butter until smooth.
2. Add the flour, baking powder, cinnamon, and salt to the wet ingredients, stirring just until combined—overmixing leads to tough pancakes.
3. Preheat your air fryer to 370°F for 3 minutes. This ensures even cooking from the start.
4. Lightly grease the air fryer basket with butter or cooking spray to prevent sticking.
5. Pour 1/4 cup of batter for each pancake into the air fryer basket, leaving space between them for air circulation.
6. Cook at 370°F for 5 minutes, then flip carefully and cook for another 3-4 minutes until golden and puffed.
7. Tip: Check the pancakes at the 3-minute mark after flipping, as air fryer temperatures can vary.
8. Serve immediately with a drizzle of maple syrup or a dollop of Greek yogurt for a tangy contrast.

Best enjoyed fresh, these pancakes boast a crispy exterior with a tender, moist interior, their natural sweetness enhanced by the caramelization from the air fryer. For an extra indulgent twist, top with toasted pecans or a sprinkle of orange zest to elevate the flavors further.

Air Fryer Sweet Potato and Chickpea Patties

Bursting with vibrant flavors and wholesome ingredients, these Air Fryer Sweet Potato and Chickpea Patties are a testament to the beauty of plant-based cooking. Perfect for a nutritious lunch or a light dinner, they’re as delightful to the palate as they are to the eye.

Ingredients

• 1 medium sweet potato, peeled and cubed (about 2 cups) – I find the orange-fleshed variety adds a lovely sweetness.
• 1 can (15 oz) chickpeas, drained and rinsed – for that perfect creamy texture inside.
• 1/4 cup breadcrumbs – panko works wonders for extra crunch.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp ground cumin – to warm up the flavors.
• 1/2 tsp smoked paprika – for a hint of smokiness.
• 1 large egg, room temperature – helps bind everything together beautifully.
• Salt and pepper to taste – I like a generous pinch of sea salt here.

Instructions

1. Preheat your air fryer to 375°F for about 5 minutes to ensure it’s perfectly heated.
2. Steam the sweet potato cubes until fork-tender, about 10 minutes. Tip: Steaming preserves more nutrients than boiling.
3. In a large bowl, mash the chickpeas and sweet potato together until mostly smooth but with some texture remaining.
4. Stir in the breadcrumbs, olive oil, cumin, smoked paprika, egg, salt, and pepper until well combined. Tip: Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb moisture.
5. Form the mixture into 6 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
6. Place the patties in the air fryer basket in a single layer, ensuring they don’t touch. Cook for 12 minutes, flipping halfway through, until golden and crispy.

Delightfully crisp on the outside with a tender, flavorful interior, these patties are a joy to eat. Serve them atop a vibrant salad, tucked into a pita with tahini sauce, or simply enjoy them as they are for a satisfying bite.

Sweet Potato Air Fryer Biscuits

Amidst the hustle of modern life, these Sweet Potato Air Fryer Biscuits emerge as a delightful fusion of convenience and comfort, offering a tender, golden bite that’s both nourishing and indulgent.

Ingredients

• 1 cup mashed sweet potato (I find roasting them beforehand enhances their natural sweetness)
• 2 cups all-purpose flour (for a lighter texture, I sometimes swap half with cake flour)
• 1 tbsp baking powder (ensure it’s fresh for the best rise)
• 1/2 tsp salt (a pinch more if you’re like me and love a slight savory edge)
• 1/4 cup cold unsalted butter, cubed (keeping it cold is key to flaky layers)
• 3/4 cup buttermilk (shake the carton well for consistent texture)

Instructions

1. Preheat your air fryer to 375°F. This ensures a consistent cooking environment right from the start.
2. In a large bowl, whisk together the flour, baking powder, and salt. A quick tip: sifting these dry ingredients can prevent lumps and ensure even distribution.
3. Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving those desirable flaky layers.
4. Make a well in the center of the mixture and pour in the mashed sweet potato and buttermilk. Gently fold until just combined; overmixing can lead to tough biscuits.
5. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Using a 2-inch biscuit cutter, cut out biscuits, pressing straight down without twisting for even rises.
6. Place the biscuits in the air fryer basket, leaving space between each for air circulation. Air fry at 375°F for 10-12 minutes, or until they’re golden brown and puffed.
7. Let the biscuits cool for a couple of minutes before serving. They’re best enjoyed warm, with a pat of butter or a drizzle of honey.

Perfectly crisp on the outside yet impossibly soft within, these biscuits carry the subtle sweetness of sweet potato, making them a versatile companion to both savory gravies and sweet jams. Try splitting them open while still warm for a melt-in-your-mouth experience.

Air Fryer Sweet Potato and Marshmallow Bites

Combining the earthy sweetness of sweet potatoes with the gooey delight of marshmallows, this recipe transforms simple ingredients into a decadent treat that’s both comforting and sophisticated.

Ingredients

• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (I find the smaller cubes crisp up beautifully.)
• 1 cup mini marshmallows (The mini size ensures every bite has a bit of sweetness.)
• 2 tbsp melted butter (Unsalted is my preference, allowing the natural flavors to shine.)
• 1 tbsp brown sugar (For that caramelized edge we all love.)
• 1/2 tsp cinnamon (A warm spice that pairs perfectly with the sweet potatoes.)
• 1/4 tsp salt (Just a pinch to balance the sweetness.)

Instructions

1. Preheat your air fryer to 400°F. This ensures a crispy exterior right from the start.
2. In a large bowl, toss the sweet potato cubes with melted butter, brown sugar, cinnamon, and salt until evenly coated. Tip: Make sure every piece is well-coated for maximum flavor.
3. Arrange the sweet potatoes in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking.
4. Air fry for 15 minutes, shaking the basket halfway through. Tip: Shaking helps achieve an even golden brown color on all sides.
5. Add the mini marshmallows on top of the sweet potatoes and air fry for an additional 2-3 minutes, just until the marshmallows are lightly toasted. Tip: Watch closely to prevent the marshmallows from burning.

Enjoy these bites warm, where the contrast between the crispy sweet potatoes and the soft, melted marshmallows creates a delightful texture. For an extra touch, drizzle with a bit of maple syrup before serving.

Sweet Potato Air Fryer Dumplings

These Sweet Potato Air Fryer Dumplings are a delightful twist on a classic comfort food, blending the natural sweetness of sweet potatoes with the crispy perfection only an air fryer can achieve. They’re perfect for those cozy evenings when you crave something both nourishing and indulgent.

Ingredients

• 1 cup mashed sweet potatoes (I love using leftovers from last night’s dinner for this)
• 1 cup all-purpose flour (for a lighter touch, I sometimes swap half with whole wheat flour)
• 2 tbsp unsalted butter, melted (extra virgin olive oil is a great vegan alternative here)
• 1/2 tsp salt (I prefer Himalayan pink salt for its subtle mineral notes)
• 1/4 tsp ground cinnamon (a dash more if you’re feeling adventurous)
• 1/4 cup water (room temperature works best to bind the dough)

Instructions

1. In a large mixing bowl, combine the mashed sweet potatoes, flour, melted butter, salt, and cinnamon. Mix until a dough begins to form.
2. Gradually add water, one tablespoon at a time, kneading the dough until it’s smooth and pliable. Tip: The dough should not stick to your hands; if it does, add a bit more flour.
3. Divide the dough into 12 equal pieces, rolling each into a small ball. Flatten slightly between your palms to form dumplings.
4. Preheat your air fryer to 375°F for 5 minutes. Arrange the dumplings in a single layer in the air fryer basket, ensuring they don’t touch.
5. Air fry for 10 minutes, flipping halfway through, until golden brown and crispy. Tip: For extra crispiness, lightly brush the dumplings with melted butter before air frying.
6. Serve hot. These dumplings are wonderfully crispy on the outside with a soft, sweet interior. Drizzle with honey or sprinkle with powdered sugar for an extra touch of sweetness.

Flaky on the outside and tender within, these dumplings are a testament to the magic of combining simple ingredients with innovative cooking methods. Pair them with a dollop of Greek yogurt or a side of fresh fruit for a balanced treat.

Air Fryer Sweet Potato and Pecan Pie Bites

Harnessing the cozy essence of autumn, these Air Fryer Sweet Potato and Pecan Pie Bites are a delightful twist on classic flavors, perfect for savoring the season’s bounty with a modern, bite-sized appeal.

Ingredients

• 1 cup mashed sweet potato (I love using freshly roasted for deeper flavor)
• 1/2 cup finely chopped pecans (toasting them first brings out their nutty richness)
• 1/4 cup brown sugar (packed, for that molasses depth)
• 1 tsp ground cinnamon (a must for that warm spice note)
• 1/2 tsp vanilla extract (pure, for the best aroma)
• 1 sheet puff pastry, thawed (keep it cold until use for easier handling)
• 1 egg, beaten (room temperature eggs blend more smoothly)

Instructions

1. Preheat your air fryer to 350°F (177°C) for about 5 minutes to ensure even cooking.
2. In a bowl, combine the mashed sweet potato, chopped pecans, brown sugar, cinnamon, and vanilla extract until well mixed.
3. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness, then cut into 2-inch squares.
4. Place a small spoonful of the sweet potato mixture in the center of each square, then fold the corners to the center, pressing lightly to seal.
5. Brush each bite with the beaten egg for a golden finish.
6. Arrange the bites in the air fryer basket in a single layer, ensuring they don’t touch for optimal air circulation.
7. Air fry at 350°F (177°C) for 10-12 minutes, or until puffed and golden brown.
8. Let them cool for a few minutes before serving to allow the filling to set.

So, these bites emerge with a flaky, buttery crust encasing a sweet, spiced filling, offering a textural contrast that’s simply irresistible. Serve them warm with a drizzle of caramel or a dollop of whipped cream for an extra indulgent treat.

Sweet Potato Air Fryer Muffins

Gracefully blending the natural sweetness of sweet potatoes with the convenience of air frying, these muffins are a testament to modern, health-conscious baking. Perfect for a quick breakfast or a wholesome snack, they embody a delightful balance of flavor and nutrition.

Ingredients

• 1 cup mashed sweet potato (I find roasting them beforehand enhances their sweetness)
• 1 cup all-purpose flour (for a lighter texture, I sometimes swap half with almond flour)
• 1/2 cup brown sugar (packed, for that deep molasses flavor)
• 1/4 cup melted coconut oil (extra virgin olive oil works in a pinch, but coconut adds a subtle tropical note)
• 1 large egg (room temperature, to ensure smooth blending)
• 1 tsp baking powder (the fresher, the better for maximum rise)
• 1/2 tsp cinnamon (a dash more if you’re a spice lover like me)
• 1/4 tsp salt (just enough to balance the sweetness)

Instructions

1. Preheat your air fryer to 350°F (175°C) for about 5 minutes, ensuring it’s ready to bake evenly.
2. In a large bowl, whisk together the mashed sweet potato, brown sugar, melted coconut oil, and egg until smooth. Tip: A fork works wonders for breaking down any sweet potato lumps.
3. Sift in the all-purpose flour, baking powder, cinnamon, and salt, folding gently to avoid overmixing. The batter should be thick but pourable. Tip: Overmixing can lead to dense muffins, so fold just until combined.
4. Lightly grease a muffin tin that fits in your air fryer or use silicone cups for easy removal. Divide the batter evenly among the cups, filling each about 2/3 full. Tip: A small ice cream scoop ensures uniform muffins.
5. Air fry at 350°F (175°C) for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
6. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. This prevents them from becoming soggy.

Naturally, these muffins boast a moist, tender crumb with a hint of spice, making them irresistible straight from the air fryer. For an extra indulgent twist, serve them warm with a dollop of whipped coconut cream or a drizzle of maple syrup.

Air Fryer Sweet Potato and Chocolate Chip Cookies

Zesty and wholesome, these Air Fryer Sweet Potato and Chocolate Chip Cookies blend the earthy sweetness of sweet potatoes with the rich indulgence of chocolate chips, creating a dessert that’s as nutritious as it is delicious.

Ingredients

• 1 cup mashed sweet potato (I love using freshly roasted sweet potatoes for a deeper flavor)
• 1/2 cup unsalted butter, softened (room temperature ensures a smoother mix)
• 1/2 cup brown sugar (packed for that moist texture)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 1/2 cups all-purpose flour (sifted to avoid lumps)
• 1 tsp baking powder (aluminum-free for a cleaner taste)
• 1/2 tsp cinnamon (a pinch more if you’re a cinnamon lover like me)
• 1/4 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 cup chocolate chips (dark chocolate chips are my go-to for a bittersweet contrast)

Instructions

1. Preheat your air fryer to 350°F for 5 minutes to ensure even cooking.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides as needed.
4. Fold in the mashed sweet potato, ensuring it’s evenly distributed throughout the mixture.
5. In a separate bowl, whisk together the sifted flour, baking powder, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
7. Gently stir in the chocolate chips, reserving a few to press on top of each cookie for a bakery-style finish.
8. Scoop tablespoon-sized portions of dough onto a parchment-lined air fryer basket, spacing them about 2 inches apart.
9. Air fry at 350°F for 8-10 minutes, or until the edges are golden but the centers are still soft.
10. Let the cookies cool on the basket for 2 minutes before transferring to a wire rack to cool completely.

Chewy on the inside with a slight crisp on the edges, these cookies offer a delightful contrast of textures. The sweet potato adds a moistness that makes them irresistibly soft, while the chocolate chips provide little pockets of melted joy. Serve them warm with a drizzle of caramel or a scoop of vanilla ice cream for an extra decadent treat.

Conclusion

Brimming with variety, our roundup of 22 sweet potato air fryer recipes offers a treasure trove of healthy snacking options that are as nutritious as they are delicious. Whether you’re craving something savory or sweet, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy air frying!