Ingredients
Scale
- 2 large sweet potatoes, scrubbed and dried
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon cornstarch
- 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 clove garlic, grated
Instructions
- Cut the sweet potatoes in half lengthwise. Slice each half into uniform wedges about 1/2-inch thick. If the wedges are too thick, they will be mushy; if they are too thin, they might burn. Aim for consistency so they cook at the same rate.
- Place the wedges in a large mixing bowl. Drizzle with oil and toss well to coat. In a small ramekin, mix the cornstarch, smoked paprika, garlic powder, salt, and pepper. Sprinkle this dry mixture over the oiled potatoes and toss until every wedge is evenly coated in a thin, dusty layer.
- Preheat your air fryer to 380°F (190°C). Place the wedges in the air fryer basket in a single layer. Do not overcrowd the basket; work in batches if necessary. Cook for 18 to 20 minutes, shaking the basket halfway through the cooking time. The wedges are done when they are browned on the edges and feel firm to the touch.
- While the potatoes cook, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, minced chipotle peppers, lime juice, and grated garlic. Adjust the heat by adding more adobo sauce if you prefer a spicier kick. Set aside in the refrigerator until the wedges are ready.
- Remove the hot wedges from the air fryer and transfer them to a serving platter. Serve immediately while they are at their maximum crispiness. Place the chipotle mayo in a small bowl on the side for dipping.
- Cook Time: 30 minutes