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Air Fryer Sweet Potato Wedges with Creamy BBQ Dipping Sauce
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COOK TIME
15 min
TOTAL TIME
20 min
SERVINGS
3-4 servings
These homemade Air Fryer Sweet Potato Wedges are the easiest way to get crispy, caramelized sweet potatoes without even turning on the oven! They cook fast with a sweet and savory seasoning on top and are served with a homemade creamy BBQ dipping sauce.
I’ll fully admit, I am one of those people who love and still use my air fryer pretty much daily. I truly don’t understand how anyone could dislike having a mini convection oven in their kitchen that cooks things quickly, easily, and with minimal oil. I use it to make salmon, popcorn chicken, donut holes, and even banana splits!
So it probably wouldn’t surprise you that I use it to make these absolutely delicious sweet potato wedges which come out PERFECT every time. Sweet potatoes are one of those foods that seem really simple to cook but they can be weirdly hard to get right at home as wedges. They have a bunch of natural sweetness and fiber, but unless you deep fry them, they will often come out mushy instead of crispy. That’s why I think the air fryer is the BEST way to make sweet potato wedges.
By using convection (dry circulating heat) the air fryer gives the potatoes a chance to actually crisp on the outside while staying soft in the center. You don’t need much oil, you don’t need to preheat an oven for half an hour, and you don’t have to flip them a million times to get a little color. The seasoning mix helps, too. A blend of salty, sweet, and a bit of heat sticks to the surface and caramelizes as the wedges cook, which is what gives them those golden edges.
And then of course, there’s the dipping sauce. It’s creamy, smoky, and slightly sweet in a way that works perfectly with the warm spices on the wedges. It’s made with pantry staples, takes maybe a minute to stir together, and somehow tastes good on everything! Serve these air fryer sweet potato wedges as a quick side for dinners, burgers, or grilled chicken, or just make them for snacking because they really do disappear fast!
Ingredients You’ll Need
Sweet Potatoes – Naturally sweet, they crisp up well in the air fryer when cut evenly so every wedge cooks at the same rate.
Olive or Vegetable Oil – A light coating helps the seasoning stick and gives the edges enough fat to caramelize instead of steam.
Seasonings – A blend of salt, pepper, paprika, cayenne pepper, onion powder, garlic powder, and cinnamon powder give the sweet potatoes a touch of sweet and savory flavor with a bit of spice.
Honey BBQ Dipping Sauce
Mayo – Creates the creamy base for the dipping sauce and helps mellow out the tanginess.
Mustard – Gives the sauce a little zip and brightness so it doesn’t taste too heavy.
Barbecue Sauce – Adds smokiness and sweetness and ties the sauce into the seasoning on the wedges.
Honey – Balances the tangy mustard and smoky BBQ with a smooth sweetness that keeps the sauce well rounded.
How To Make Air Fryer Sweet Potato Wedges
Prepare the sweet potatoes: Wash the sweet potatoes in cold water to remove any dirt and debris. Cut the ends off each sweet potato, then slice each potato in half lengthwise. Slice each half into long wedges, then cut those wedges in half again to create smaller, evenly sized sweet wedges.
Season the wedges: Add the wedges to a large mixing bowl and drizzle the oil over the top. In a separate small bowl, combine the kosher salt, black pepper, paprika, cayenne, cinnamon, onion powder, and garlic powder. Sprinkle the seasoning mix over the sweet potatoes and toss well to make sure every wedge is coated.
Preheat the air fryer: Preheat the air fryer to 380°F and lightly spray the basket with nonstick cooking spray to prevent sticking.
Air fry the sweet potato wedges: Place the seasoned wedges in a single layer in the air fryer basket. Cook the sweet potato wedges for 8 minutes, flip each piece, then cook for an additional 7 minutes until the edges are crispy and the centers are tender. Work in batches if needed so the potatoes have room to crisp.
Make the creamy BBQ dipping sauce: While the sweet potatoes cook, add the mayo, mustard, barbecue sauce, and honey to a small bowl. Stir until smooth and creamy, then set aside.
Serve and enjoy: Remove the wedges from the air fryer, transfer to a plate, and serve immediately with the dipping sauce. Enjoy!
Expert Tips
Cut the wedges the same thickness so they cook at the same rate and none end up soft while others get overly crisp. I always line them up and trim any outliers so the batch cooks evenly.
Soak the cut wedges in cold water for 20–30 minutes if you have time and want extra-crispy edges, because it pulls out some of the starch that can make sweet potatoes steam instead of crisp. Just pat them completely dry before seasoning.
Preheat the air fryer fully because sweet potatoes crisp best when they hit hot, circulating air right away. Skipping the preheat step can add several minutes to the cook time and steam them instead.
Leave a little bit of space between wedges rather than packing the basket full. Even small gaps allow airflow to get around each piece, which is what gives them those caramelized edges.
Flip each wedge individually at the halfway point instead of shaking the basket. Sweet potato wedges are heavier than fries, and flipping them manually keeps them from breaking.
Check the wedges two minutes early if your air fryer runs hot, because different models vary a lot in strength and basket size. I’ve learned this the hard way!
Prepare the dipping sauce ahead of time because the flavors blend and mellow as it sits, and it frees you up to focus on getting the wedges crisp and hot right when they finish cooking. It also thickens slightly in the fridge, which makes it even better for dipping.
Serving Suggestions
Pair them with a crispy batch of Oven Fried Chicken for the perfect balance of flavor, texture, and heartiness.
Add them to a plate of Mini Meatloafs for a fun way to serve “meat and potatoes”.
Make them part of a sheet pan dinner spread with Chicken Bacon Ranch Sheet Pan or Sheet Pan Honey Garlic Chicken and Veggies for an easy weeknight meal.
Serve them on the side of Whiskey Barbecue Sliders for a BBQ dinner or party.
Round out a comfort food meal along with some Sheet Pan Mac and Cheese when you want something extra satisfying.
Storing & Reheating
Storing: Air fryer sweet potato wedges are best enjoyed right away because they lose their crispness as they sit, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They don’t freeze well because sweet potatoes have a high moisture content, which causes the texture to turn grainy and mushy once thawed. The dipping sauce holds up great in the fridge and can be stored separately for about 5–7 days.
Reheating: Reheat leftover sweet potato wedges in the air fryer at 350°F for 3–5 minutes to bring back some of the crisp edges without drying them out. Give the dipping sauce a quick stir before serving again, especially if it has been chilled and thickened in the fridge.
FAQ
Can I leave the skin on sweet potatoes for this recipe?
Yes, sweet potato skin gets soft in the air fryer and adds extra fiber and texture. Just give the potatoes a good scrub before slicing.
Why aren’t my sweet potato wedges getting crispy?
Sweet potatoes naturally contain more moisture than regular potatoes, so overcrowding the air fryer basket can make them steam instead of crisp. Leaving space between each wedge and patting them dry before seasoning makes a noticeable difference.
Do sweet potatoes need to be soaked before air frying?
They don’t need it, but soaking cut wedges in cold water for 20–30 minutes helps draw out excess starch and can improve crispness.
How do I cut sweet potatoes safely when they are so firm and oddly shaped?
If your sweet potatoes are very hard to slice, microwave them for 1–2 minutes to soften them slightly. They won’t cook, but they’ll lose just enough firmness to make cutting safer.
What type of BBQ sauce works best in the dipping sauce?
A classic smoky or honey-style BBQ sauce blends best with the mayo and mustard.
More Easy Air Fryer Recipes
Sweet Potato and Spinach Skillet
Sweet Potato Bites
Waffle Fry Sliders
Mexi Sweet Potatoes
Print
Air Fryer Sweet Potato Wedges with Dipping Sauce
Simple recipe for sweet potato wedges in the air fryer with a sweet and salty seasoning. Don’t forget to add the easy dipping sauce with only 4 ingredients.
Ingredients
2 medium Sweet Potatoes
1 Tablespoon olive or vegetable oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon cinnamon powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dipping Sauce:
1/4 cup mayo
1 teaspoon mustard
1 Tablespoon barbecue sauce
1 Tablespoon honey
Instructions
1. Cut the sweet potatoes: To make the wedges, first cut off each end of the potato. Then cut the potato in half, then each of those sides in half and then in half again until you have long wedges. Next cut the long wedges in half again to make shorter wedges.
2. Put the wedges in a bowl and drizzle the oil over top and then mix together to coat them. Next, in a small bowl mix all the seasoning ingredients together and sprinkle over the wedges. Mix together and make sure they all the wedges are coated.
3. Preheat the air fryer to 380 degrees and spray the basket with nonstick spray. Place the wedges in the basket in a single layer. You may have to do these in two batches. Cook for 8 minutes and then turn the wedges, then cook another 7 minutes.
4. While the wedges are cooking, make the dipping sauce. In a small bowl, add the mayo, mustard, bbq sauce and honey. Mix together.
5. Remove the wedges and plate up, start dipping and enjoy!
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One Response
I looked up your page just to see what you used to make the sauce because I saw a quick clip of the potato wedge part with out the sauce… wasn’t even sure if I planned to use you exact recipe… but when I saw that you sauce recipe resembled a favorite my pleasure chicken sauce… I thought I’d follow the recipe because hopefully it will be good together… it was hands down my entire family’s favorite Sweet Potato wedges/fries what have you… I have never made them so good… actually always hated them when making “fries”… never liked them from restaurants either… my kids have here and there but seriously we couldn’t get enough of these. I used a 3 pound bag, doubled the seasoning except kept the cyan pepper at 1/4 tsp…. Instead of make the sauce this time we used the similar bottled Version… we could eat these with or with a dip. Making them again tomorrow because we have another bag of sweet potatoes. Thanks for a great recipe. Shockingly surprised at how good they were!